This Smoked Chicken Breast is juicy and perfectly seasoned. Brined and sprinkled with delicious spices, you’ll love the way this smoked chicken tastes in all your favorite dishes.
Table Of Contents
Recipe Details
I love smoked meats and this Smoked Chicken Breast is no exception. It’s so tasty and easy to make, and it can be eaten on sandwiches, in salads, added to pasta… with just about anything! It’s wonderfully versatile and goes well with so many flavors, making it a great addition to any dish.
- TASTE: This chicken is smoky, savory, and with a hint of applewood. It has a delicious mixture of sweet and spicy thanks to the brown sugar and chili powder.
- TEXTURE: Smoking the chicken creates a tasty crust on the outside. Inside, it’s juicy and tender and so good.
- TIME: This recipe takes 5 hours and 45 minutes to make, but much of this time is spent letting the chicken brine and cook in the smoker.
- EASE: This is an easy dish to make and it doesn’t use a lot of ingredients. If you know how to use a smoker, then you are all set.
What You’ll Need
Ingredient Notes
- Chicken- Boneless skinless chicken breasts are best for this recipe.
- Lukewarm water– This will be used in the brine. You want warmer water because it helps the sugar and salt dissolve faster and releases flavors better.
- Salt– For the brine, to infuse salty flavor into the chicken.
- Brown sugar– This rich, sweet ingredient adds flavor to the chicken breast brine.
- For the Spice Rub- Brown sugar, Chili powder, Smoked paprika, Onion powder, Garlic powder, Oregano, and Salt. This dry rub will add some sweet, salty, spicy, and smoky
- Applewood pellets– For the smoker or pellet grill.
Add-ins and Substitutions
- Try different smoker pellets– You can vary the flavor of your smoked chicken breasts by trying different pellets, such as apple, cherry, or other fruit wood.
- Change up the seasoning mix- Another way to enjoy this smoked chicken is by tweaking the spice rub to your preference. Make it spicier or more garlicky, or add thyme, rosemary, or other spices.
- Use a marinade– Try marinades made with olive oil and lemon garlic, chipotle lime, honey soy, or others for a different flavor each time you make this chicken breast recipe.
How to Make Smoked Chicken Breast
- Make the brine. First, add the lukewarm water to a large bowl with the salt and brown sugar. Whisk everything together until the sugar and salt have dissolved.
- Brine the chicken. Add the boneless chicken breasts, making sure they are fully submerged in the brine. Refrigerate it for at least 2 hours, and no more than 6 hours.
- Make the spice rub. Meanwhile, combine the brown sugar, chili powder, smoked paprika, onion powder, garlic powder, oregano, salt, and black pepper, then whisk it together.
- Season the chicken breasts. When it’s done brining, pat the chicken dry with paper towels and then season both sides of it with the chicken rub.
- Cook the chicken in the smoker. Add the applewood pellets to the smoker and preheat it to 250 degrees Fahrenheit. Place the chicken directly on top of the grill grates and smoke for about 2 1/2-3 hours, or until the thickest part of the chicken is at least 165 degrees Fahrenheit according to an instant-read thermometer.
Pro Tip: Let the chicken rest for about 10-15 minutes before you slice it to let the juices reabsorb and keep the meat moist.
Recipe Tips
- Pat the chicken dry before seasoning- Don’t miss this step because it helps the seasonings adhere to the chicken and also keeps the meat from steaming as the water evaporates during cooking.
- Temperature check the meat– To ensure everything is fully cooked, use an instant-read thermometer in the thickest part of the breast. It should read above 165 degrees Fahrenheit to be safe to eat.
- Take the meat off the grill a little early- Taking the meat off the heat when it’s about 160 degrees Fahrenheit allows the temp to rise while it rests to the safe zone while keeping it from drying out.
FAQs
To keep your chicken breast moist while smoking, make sure you brine it for at least 2 hours before smoking it. You can also take it off the grill when it hits a temperature of 160 degrees Fahrenheit and then let it reach 165 degrees F while it rests.
Yes, if you are going to use a marinade, then you should do it before smoking the chicken breast. This adds moisture to the meat and also tenderizes it. Brining works the same way.
Serving Suggestions
This Smoked Chicken Breast is moist, flavorful, and great with everything. Try it with pasta, salads, grains, or on a sandwich for a meal you won’t forget.
- With pasta- Adding sliced smoked chicken breast to your favorite pasta is a delicious idea. Try it on this Spaghetti with Zucchini and Garlic or this Easy Pasta Primavera
- On a salad- This juicy chicken goes great with salads, so top your usual salad with this flavorful addition. It would be great on this Spinach Pomegranate Salad.
- With grains- Serve this smoked chicken breast on top of your favorite grains, like Wild Brown Rice, quinoa, or others. Add some Crispy Air Fryer Broccoli to round out the meal.
- On a sandwich- Chicken sandwiches are so good, but with this smoked chicken, they’ll be even better. Sub chicken for turkey in this Turkey Croissant Sandwich for a great lunch.
- With a tasty sauce- My favorites are my Copycat Chick-Fil-A Sauce Recipe and Homemade BBQ Sauce (4 ingredients)!
Make This Recipe in Advance
Make ahead: You can brine this chicken ahead of time and leave it in the fridge for a few hours until you’re ready to smoke it. Smoking also takes some time, so that can also be set up earlier so you can focus on side dishes.
Storing: You can store this Smoked Chicken Breast in an airtight container in the refrigerator for up to 4 days. When you are ready to serve it, reheat it in the oven or smoker until warmed through. You can also microwave it for a minute or so, if you prefer.
Freeze: You can freeze this chicken once it has cooled in a freezer ziplock bag for up to 3 months. Thaw in the fridge overnight and reheat.
More Tasty Chicken Dishes!
Full Recipe Instructions
Smoked Chicken Breast
Ingredients
Brine
- 6 chicken breasts boneless, skinless
- 8 cups lukewarm water
- 1/2 cup salt
- 1/2 cup brown sugar
Spice Rub
- 4 tablespoons brown sugar
- 2 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 Tablespoon garlic powder
- 2 teaspoons oregano
- 1 teaspoon salt
- applewood pellets
Instructions
- Start off by making the brine. In a large bowl, add in 8 cups of lukewarm water. Then mix in 1/2 cup salt and 1/2 cup brown sugar. Use a whisk to mix everything together until the sugar and salt are dissolved.
- Then add in 6 boneless skinless chicken breasts. Make sure they are fully submerged under the brine. Now place it in the fridge for at least 2 hours, and no more than 6 hours.
- In the meantime, make the spice rub by combining 4 tablespoons brown sugar, 2 Tablespoons chili powder, 1 Tablespoons smoked paprika, 2 teaspoons onion powder, 1 Tablespoon garlic powder, 2 teaspoons oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Once the chicken is done brining, remove it from the brine and pat it dry using paper towels. Then season both sides of the chicken with the spice rub.
- Now add some applewood pellets to the smoker and preheat it to 250 degrees Fahrenheit and place the chicken directly on top of the grill grates. Smoke the chicken for about 2 1/2-3 hours or until the thickest piece of chicken reads at least 165 degrees Fahrenheit. Use an instant-read thermometer for this step. Tip: you can use apple, cherry, or applewood pellets for this recipe.
Nutrition
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