This smoked chicken breast is boneless skinless chicken that’s coated in a homemade BBQ seasoning, smoked to tender and juicy perfection, then brushed with BBQ sauce. The best chicken breasts you’ll ever eat!
Once you try cooking chicken breasts in a smoker, you’ll never want to eat chicken any other way. Serve your smoked chicken with glazed carrots and baked potato wedges for a complete meal.
I’ve been smoking a lot of different meats lately, and I have to say, I think this smoked chicken breast is my favorite! The chicken is full of flavor, super juicy, and is easy to make. I like to make a double batch so that I have plenty of leftovers the next day for sandwiches.
How do you make smoked chicken breasts?
For the best results, I recommend brining your chicken for a few hours before you smoke it. The brine infuses the chicken with flavor and also keeps it from drying out in the smoker. I use a half batch of my favorite brine recipe. The chicken then gets coated in BBQ rub and goes into the smoker. The finishing touch is a coating of homemade BBQ sauce, then dinner is ready!
How long does it take to smoke a boneless chicken breast?
It takes roughly 60-90 minutes to smoke chicken breasts, depending on the size of the breasts. Smaller breasts (4-6 ounces) will take an hour, while larger breasts (8 ounces or more) will take closer to 90 minutes. The best way to gauge whether your chicken is cooked is to use a thermometer to test the thickest part of the chicken breast.
What temperature do you smoke chicken breasts?
I smoke my chicken breasts at 250 degrees F. You can also smoke your chicken at 225 degrees F, but you’ll need to adjust the cooking time accordingly.
When is chicken breast done?
Chicken breast is safe to eat when the internal temperature of the thickest part of the breast registers at least 165 degrees F. I use a probe thermometer to continuously monitor the temperature of my chicken as it cooks, that way I can pull the chicken out of the smoker at the right time without worrying about it getting overcooked.
Tips for smoked chicken breast
- Make sure your chicken breasts are roughly the same size so that they cook evenly and are all done at the same time.
- In my opinion, homemade BBQ rub and BBQ sauce taste best. If you need to use store bought, that’s also fine too!
- The BBQ rub and BBQ sauce recipes will make more than you need for this particular recipe. The rub will keep in a cool dry place for 6 months, and you can freeze any leftover BBQ sauce.
- I like to serve my smoked chicken thinly sliced with potatoes and a vegetable.
- Smoked chicken leftovers reheat well. Place whole smoked chicken breasts in a covered baking dish and cook at 325 degrees F until warmed through.
What type of wood is best for smoking chicken?
I typically use apple wood for smoked chicken, as it imparts a mild, slightly sweet flavor. Other great choices are cherry wood, hickory or maple wood.
I served this smoked chicken breast at a family gathering recently and it got rave reviews, there were no leftovers. I love how easy and versatile this recipe is, it’s one of my all time favorite ways to eat chicken.
More great chicken recipes
- Chicken Kabobs
- Grilled Chicken Tenders
- Bacon Wrapped Chicken
- Grilled Chicken Souvlaki
- Bruschetta Chicken
Smoked Chicken Breast
Ingredients
- 1/2 batch chicken brine optional but highly recommended
- 2 pounds boneless skinless chicken breasts
- 1/3 cup BBQ spice rub homemade or store bought
- 1 cup BBQ sauce homemade or store bought
Instructions
- Follow the brine recipe as instructed, cutting all the ingredients in half. Place your chicken breasts in the bowl of brine, cover and refrigerate for 2 hours.
- Remove your chicken from the brine. Pat dry. Preheat your smoker to 250 degrees F.
- Coat the chicken breasts with the spice rub.
- Place the chicken in the smoker and cook for 60-90 minutes or until a thermometer inserted into the thickest part of the breast registers 165 degrees F.
- Brush the chicken breasts with the BBQ sauce then smoke for an additional 10 minutes.
- Let the chicken sit for 5 minutes. Slice and serve with any remaining BBQ sauce.
Jack says
My wife loves anything off the smoker, we do not use table salt and found this salty after brining overnight. it was very moist and the next time we’ll cut the salt in half.
Mike says
Do you wrap the chicken or just straight on the rack
Sara says
I typically put it into a disposable aluminum pan to catch the drippings!
LaToya says
HEY, I JUST WANTED TO CLARIFY FOR THE RECIPE ARE WE RINISING THE BRINE OFF IN COLD WATER OR JUST PAT DRY?
Sara says
I don’t rinse but you can if you prefer!
Paul B says
The chicken should already be cleaned of its slime prior to brining. Just pat it dry after, and before putting in the smoker. To help keep it moist, I put a pan of Apple juice in the lower section of the smoker to catch the drippings as well as providing moisture for the smoke
Leigh says
Recipe looks really good. I hate dry chicken and usually steer away from the breast and use dark meat. And to be totally honest, I’m not a big chicken fan. I know it’s unusual. So I usually only eat it if I dunk it in something or marinade the heck out of it. Mainly using Asian flavors. Soy sauce etc. Do you think I can marinade it or would the salt dry it out? I’m also new at smoking. And so far haven’t made anything edible lol. Nobody tells you how many wood chunks to use. And how often to replace them. Everything I’ve made tastes like I took a log out of a fire and licked it. Help!
Sara says
This recipe calls for a brine which is basically marinade, it adds flavor and keeps the chicken from drying out. I typically use chips not wood chunks. What type of wood are you using and what kind of smoker do you have?
Paul B says
Put a pan of Apple juice in the bottom rack if the smoker. Use a thermometer or temperature probe and pull the chicken when it reaches 165 degrees Fahrenheit. Don’t run the temp above 225 degrees, and don’t fill the wood chip area more than 3 times, and be a little stingy wi tbe chips. If you have a window in your smoker, don’t add more chips till some of the smoke retreats and you can see part of the food in the smoker.
Katanahamon says
Check out Raichlen’s recipe for bourbon brined chicken breast..combine that brine with your smoking instructions..dynamite! That bourbon brine is the best chicken I’ve ever had..you know..here are the main ingredients..1/4 c bourbon, 1/4 c salt, 1/4 c packed brown sugar, 4 slices lemon, 2 cloves garlic (use more, mince or chop) one tablespoon each peppercorns, mustard seeds, coriander seeds (I powder them in a spice grinder, they don’t add much flavor in a short time to the brine if left whole.) Dissolve all in four cups cold water. Two to three hours brining time. You can use it for boneless, skinless pieces, or even whole birds, or pieces with skin and bones. Play with bourbon and spices amounts and kinds. He then recommends direct grilling in the original recipe.Use clarified butter or high smoke point oil..grill as you normally would. Or smoke as above..
David says
Hey Sara
You shared an amazing piece of information for all the food lovers.
You maybe a supermom with yumm food cooking skills.
I would like to try this recipe for my wife (she likes smoked food a lot) but I will do in a smoker.
Will there be any changes if im smoking in smoker & not in a BBQ?
Your thoughts are welcome.
I will be waiting for it.
Thanks & keep sharing
Sara says
This recipe is designed to be prepared in an electric smoker!
Deb says
Chicken was awesome! I used the leftovers for a salad the next day.
Jennifer says
YUM!!! This is the best smoked chicken ever!!! My family loved it!
Taylor says
SO much flavor! Love that homemade BBQ sauce!
Catalina says
It doesn’t get better than this for weeknight dinners! Looks great!
Jade Manning says
Your recipe looks mouthwatering! Everyone will enjoy this, I can’t wait to serve this delicious dish!
Bee says
These sound heavenly, I’m going to make this, this Saturday. YUM
Chrissie Baker says
WOW! These chicken breasts were GREAT! Definitely a keeper recipe. Thanks !!!
Brandy O'Neill says
Such a hit at dinner time! A great meal!
Steph says
These look so tender and juicy! Can’t wait to make these for dinner!
Anna says
My Hubby is going to love this chicken! It looks amazing!
Morgan Eisenberg says
Tastes like summer! Can’t wait to break out the smoker again.
Toni says
My husband loved it! Taste really good!
Colleen says
We actually have a smoker, but I’ve never actually smoked chicken breasts. They look so good, that now I’m excited to try it! Thanks for sharing.
Dannii says
Smokey chicken is the best! We love making our own homemade BBQ sauce too – so much flavour.