Smoked Chicken Breast: Juicy, Flavor-Packed & Easy to Make

Smoked chicken breast delivers tender, juicy meat with a rich, smoky flavor that beats plain grilled chicken every time. This recipe walks you through the entire smoking process, from seasoning to temperature control. You’ll learn exactly how long to smoke chicken breast and get perfectly cooked results whether you’re using a Traeger, pellet smoker, or charcoal grill. Create smoky, restaurant-level chicken at home using your backyard grill or smoker.

Why You’ll Love This Recipe

This smoked chicken breast recipe gives you consistent results without babysitting your smoker. The simple dry rub enhances the natural chicken flavor without overwhelming it.

You can prep everything in under 10 minutes. The smoking process requires minimal hands-on time while delivering maximum flavor.

This recipe works on any smoker type. Whether you own a Traeger, Weber, or offset smoker, these instructions adapt to your equipment.

The meat retains its juiciness and tenderness throughout cooking. You’ll never deal with dry, rubbery meat again.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 2 tablespoons olive oil

For the Dry Rub:

• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon dried thyme

For Smoking:

• Wood pellets or chips (hickory, apple, or cherry)

How to Make This Recipe

Step 1: Prepare the Chicken

Pat the chicken breasts dry with paper towels. This step helps the rub stick better and promotes even smoking.

Brush olive oil over both sides of the breasts, forming a protective layer that helps retain juiciness.

Step 2: Make and Apply the Rub

Add all dry rub components to a small bowl and mix well. Stir until the spices combine evenly.

Coat each chicken breast generously with the rub mixture. Press the seasoning into the meat so it adheres properly.

Let the seasoned chicken rest on the counter for 20 to 30 minutes. This brings the meat to an even temperature before smoking.

Step 3: Prepare Your Smoker

Preheat your smoker to 225°F. This temperature creates the ideal smoking environment for chicken.

Add your wood pellets or chips according to your smoker’s instructions. Fruit woods, such as apple or cherry, offer a mild and slightly sweet smoke.

Step 4: Smoke the Chicken

Arrange the chicken breasts directly on the smoker grates, leaving at least an inch between each for good airflow.

Close the lid and maintain a steady temperature.Try not to open the smoker often, since doing so lets out heat and smoke.

Smoke the chicken for 60-90 minutes. The time needed depends on how thick your breasts are.

Step 5: Check for Doneness

Insert an instant-read thermometer into the thickest part of each breast. The internal temperature should reach 165°F.

Remove the chicken when it hits 160°F. The temperature will rise another 5 degrees as the meat rests.

Allow the chicken to rest for 5–10 minutes before slicing so the juices can redistribute.

Cooking Method Variations

Traeger Smoked Chicken Breast

Set your Traeger to the “smoke” setting for the first 30 minutes. This maximizes smoke flavor absorption.

Increase the temperature to 225°F for the remaining cook time. The two-stage approach creates deeper smoke penetration.

Use Super Smoke mode if your Traeger model offers it. This feature increases smoke output for bolder flavor.

Pellet Smoker Method

Fill the hopper with your preferred wood pellets before preheating. Pellet smokers maintain consistent temperatures with minimal adjustments.

Monitor the internal temperature through the smoker’s probe if available. It removes the necessity of lifting the lid multiple times.

Charcoal Smoker Technique

Create a two-zone setup with all the coals on one side of the grill. Position the chicken over the indirect heat area.

Drop the soaked wood onto the coals to start producing smoke. Replace them every 45 minutes to maintain smoke production.

Adjust the vents to control temperature. Open vents increase heat while closed vents lower it.

Gas Grill Smoking

Create a smoker box with aluminum foil and wood chips. Place it directly over a lit burner.

Turn off the burners under the chicken and leave one or two side burners on. This creates an indirect cooking zone.

Keep the lid closed as much as possible. Gas grills lose heat quickly when opened.

Storage and Reheating

Refrigerator Storage

Transfer cooled chicken to an airtight container. Refrigerate and use within 4 days.

Slice the chicken before storing if you plan to use it in salads or sandwiches. Pre-sliced meat reheats more evenly.

Freezer Storage

Wrap each chicken breast separately in plastic wrap, then put them in a freezer bag, pressing out as much air as you can before sealing.

Freeze for up to 3 months. Mark the bag with the date to keep track of freshness.

Thaw frozen chicken in the refrigerator overnight. Never thaw at room temperature, as this promotes bacterial growth.

Reheating Instructions

Warm refrigerated chicken in a 325°F oven for 10-15 minutes. Cover with foil to prevent drying.

Microwave individual portions for 60-90 seconds at 50% power. Add a small amount of chicken broth to help retain moisture.

Slice cold smoked chicken directly onto salads or sandwiches. The meat tastes delicious at room temperature.

FAQs

How long should chicken breasts be smoked at 225 degrees?

Smoke chicken breasts for 60-90 minutes at 225°F. Thicker breasts closer to 8 ounces need the full 90 minutes, while smaller 6-ounce pieces finish in about 60 minutes. Always confirm the chicken’s internal temperature with a thermometer, not just the clock.

What temperature should I smoke chicken breast to?

Smoke chicken breast until the internal temperature reaches 165°F. Pull the meat from the smoker at 160°F and let it rest for 5-10 minutes. The carryover cooking brings the temperature to the safe 165°F mark while keeping the meat juicy.

Should I brine chicken breast before smoking?

Brining adds extra moisture and flavor but isn’t required for this recipe. A simple 30-minute brine in saltwater enhances juiciness if you have time. Skip this step if you’re short on time, as the low-and-slow smoking method keeps the meat naturally moist.

Can I smoke chicken breast with the skin on?

Skin-on chicken breast works beautifully in the smoker. The skin protects the meat from drying out and turns crispy at smoking temperatures. Remove the skin before eating if you prefer, but leave it on during cooking.

What’s the best wood for smoking chicken breast?

Fruit woods like apple, cherry, and peach provide mild, sweet smoke that complements chicken perfectly. Hickory and oak offer stronger smoke flavor for those who prefer bolder taste. Avoid mesquite, as its intense smoke can overpower delicate chicken.

Tips, Tricks, and Serving Suggestions

Preparation Tips

Pound thicker chicken breasts to even thickness before smoking. This ensures all pieces finish cooking at the same time.

Score the surface of each breast with shallow cuts. The scoring allows smoke and seasoning to penetrate deeper.

Spread a light coat of yellow mustard on the chicken before adding the dry rub. The mustard adds no flavor but helps the spices stick better.

Smoking Tips

Keep a water pan in your smoker for added moisture. The steam prevents the chicken from drying out during the long cook.

Spray the chicken with apple juice or chicken broth every 30 minutes. This basting technique builds a flavorful crust.

Avoid using too much smoke wood. Excessive smoke creates bitter, acrid flavors that ruin the meat.

Start checking the temperature at the 50-minute mark. Catching the chicken at exactly 165°F prevents overcooking.

Flavor Variations

Create a spicy version by doubling the cayenne pepper and adding chili powder. Serve with cooling ranch dressing.

Make a sweet and tangy variation using equal parts brown sugar and your favorite BBQ rub. Apply BBQ sauce in the final 10 minutes of cooking.

Try a lemon herb version with dried rosemary, oregano, and lemon zest in the rub. This Mediterranean-style option pairs well with Greek salads.

Serving Suggestions

Slice the smoked chicken and layer it in sandwiches with crispy bacon and avocado. The smoky meat elevates simple sandwiches.

Dice the chicken for salads, pasta dishes, or grain bowls. The smoky flavor adds depth to meal prep recipes.

Offer whole breasts with traditional sides like baked beans, coleslaw, and cornbread. This creates a complete barbecue feast.

Shred the meat for tacos, quesadillas, or enchiladas. The smoke flavor pairs beautifully with Mexican spices.

Top Caesar salads with sliced smoked chicken breast. The protein transforms a simple salad into a satisfying meal.

Create chicken sliders on Hawaiian rolls with pickles and BBQ sauce. These bite-sized portions work perfectly for parties.

Pair with grilled vegetables and roasted potatoes for an easy weeknight dinner. The simple sides let the chicken shine.