Smoked Chicken Breast Recipe
Our juicy and delicious Smoked Chicken Breasts recipe is super simple! The best way to cook your chicken for salads, wraps, etc.!
Ingredients
Dry Rub:
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano leaves
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
Smoked Chicken Breasts:
- 4 boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil sub avocado oil
Instructions
- Optional Brine: here is our smoked chicken brine recipe, which can be done beforehand if you want (not required).
- Prep: Preheat smoker to 225℉.
- Dry Rub: In a small bowl, add 1 tablespoon kosher salt, 1 tablespoon dried oregano leaves, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, ½ teaspoon ground turmeric, ½ teaspoon ground black pepper, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and ¼ teaspoon ground ginger. Mix to combine.
- Prep Chicken: Pat 4 boneless, skinless chicken breasts dry with clean paper towels. Drizzle chicken with 1 tablespoon extra virgin olive oil (rub all over until fully coated). Season generously with the dry rub (note: you can just season with salt and pepper, if you don't want to use the dry rub).
- Smoke Chicken: Place chicken breasts directly on the grill grates of the smoker and close the lid. Let chicken cook for approximately 60-90 minutes or until chicken reaches 162℉ at the thickest part (use a meat thermometer). Remove chicken from smoker and let rest 5-10 minutes - the internal temp will continue to rise to 165℉ as it rests.
- Optional Searing: Turn on a gas grill to a high heat when the chicken almost reaches an internal temperature of 160℉. Then remove the chicken from the smoker and sear it for 1-2 minutes per side on the hot grill.
- Rest: Let the chicken rest 5-10 minutes before cutting. The internal temp of the chicken will continue to rise to 165℉ as you sear and let it rest.
- Serve: Enjoy any way you want or store in the fridge as meal prep for the week!
Notes
- Searing: the searing step is totally optional, but that is how you can ensure the outside of the chicken isn't rubbery and is crispy and delicious. If you don't have a gas grill, you can sear on the smoker by removing the chicken and turning the smoker temperature up ALL the way. Then sear quickly.
- Cook Time: how long it ultimately takes to smoke meat has so many variables at play (like wind, air temp, humidity, hot spots, thickness of chicken, etc.). These took an hour for me, but I provided a range to account for these other variables impacting the cook time.
- Chicken Breasts: we recommend using boneless chicken breasts, but see the notes in the blog post above if you want to use bone-in chicken breast.
- Smoked Chicken Thighs: we also have a similar recipe for Smoked Chicken Thighs.
- Whole Smoked Chicken: if you would rather cook a whole chicken, try this Whole Smoked Chicken or this Smoked Beer Can Chicken.
- Wood Chips: I recommend a mesquite, apple or or hickory for this recipe.
- Leftovers: these make great leftovers and this Smoked Chicken Salad is AMAZING!
Nutrition
Calories: 178kcal | Carbohydrates: 4g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1879mg | Potassium: 504mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 552IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
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