Smoked Chicken Breasts
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Posted: 08/05/26
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Smoked chicken breasts are my answer to the never ending weeknight question of what is for dinner, because they are budget-friendly, healthy, and easy to prep. The whole trick is smoking boneless chicken breasts to temperature instead of by the clock, so they come off the smoker juicy instead of dry.
Stop Smoking Chicken by the Clock, Do This Instead
I have smoked a lot of chicken breasts, and I have also ruined a few, so trust me when I tell you the number on the clock means almost nothing. The first batch I ever made, I pulled them at exactly the time the recipe said and served my family what I can only describe as smoke-flavored erasers. Jason still brings it up and it has been years.
The fix turned out to be embarrassingly simple. Pound the breasts even first so they finish at the same time, stick a thermometer in the thickest part and pull them at 160 degrees Fahrenheit. Don’t worry they raise to 165 degrees Fahrenheit while they rest. This is exactly how you get juicy, sliceable chicken every single time, no clock required.
I know this method will become a go-to for your household. This smoked chicken recipe is super easy for even a newbie to tackle. Once you’ve mastered this recipe be sure to try Smoked Ribs next!
Why You’ll Love Recipe
- The homemade seasoning made with pantry staples adds so much flavor to the chicken and it’s easy enough to make up a big batch and keep it on hand.
- No brine or marinade to prepare the chicken with ahead of time. Just season and smoke!
- Include this smoked chicken breast recipe as part of your weekly meal prep and you’ll be eating protein-packed meals all week long.
Key Ingredients
- Chicken breasts – Pound boneless, skinless chicken breasts to an even 1/2” thickness before smoking for even cooking.
- Seasoning – I use my homemade BBQ Chicken Rub which is a blend of brown sugar, salt, chili powder, smoked paprika, garlic powder, onion powder and ground oregano. Feel free to use your favorite chicken rub for smoking!
Find the full ingredient list with exact measurements in the recipe card below.
How To Pound Chicken Breasts
This is the most important step because an uneven breast will have a dry thin end and a raw thick end. Using a rolling pin is a really good way to pound chicken breasts to an even thickness. Place chicken breast on a cutting board and lay plastic cling wrap or parchment paper on top. I find that plastic wrap works better, but use whatever you have on hand. Take the rolling pin and pound the chicken breast until it has an even thickness throughout the whole piece. A kitchen mallet or heavy bottomed sauce pan will also do the job.
How to Smoke Chicken Breasts
- Prepare chicken. Pound chicken breasts about 1/2” thick. Drizzle with olive oil and rub it so the breasts are covered. Rub with seasoning blend.
- Smoke. Place chicken breasts directly on preheated smoker grill grates. Close pellet grill lid and cook for about a hour or until chicken breasts reach 160 degrees Fahrenheit.
- Rest. Remove, place on plate and tent with foil. Let rest 5-10 minutes before slicing. This will allow the temperature to rise to 165 degrees Fahrenheit which is the recommended cooking temperature.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Storage And Reheating
Fridge: Let the chicken breasts cool then store in an airtight container for up to 3 days.
Freezer: Store smoked chicken breasts in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
I recommend reheating smoked chicken breasts in the oven with a little bit of water for moisture, covered in tinfoil so the leftovers don’t dry out.
You can also use the microwave if you need to but it is more likely to dry out.
Serving Suggestions
Personally, these are so tender, juicy and full of flavor, I slice them and enjoy them as a main dish just like that! Baked Potatoes on the Grill are a family favorite side dish that I can also cook outside alongside the chicken. And don’t forget dessert! I love a slice or two of Grilled Pineapple topped with a scoop of vanilla ice cream.
Leftovers are great in sandwiches, salads and wraps for lunch, too. I love to include smoked chicken breast in my weekly meal prep and eat it all week long!
Pro Tips
- Patting the chicken dry with a paper towel before smoking will help the seasoning adhere to it.
- Cook to temperature, not by time. Different thicknesses will take different amounts of time, so a meat thermometer will be your best friend!
Frequently Asked Questions
What type of wood pellets are best for smoked chicken?
I use competition blend pellets in my pellet grill, but hickory, apple, pecan and maple would be great too!
What should the internal temperature of the chicken be?
The USDA recommends cooking chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
I pull these off the smoker at 160 degrees Fahrenheit, let them rest for 5 minutes so the internal temperature can rise the 5 extra degrees while the juices redistribute to get that juicy chicken breast.
Check the temperature of the chicken breast with an instant read thermometer in the thickest part of the breast to know when they are done.
Can I put sauce on smoked chicken breasts?
Yes! During the last 10 minutes of smoking, slather the chicken with your favorite homemade or store bought BBQ sauce. You will use 1/4 – 1/2 cup of BBQ sauce.
How do I keep chicken breasts juicy?
Ensuring the chicken breasts all have an even thickness is one way to keep them from drying out since they will cook evenly. Cooking to 160 degrees Fahrenheit, using a probe to keep an eye on that temp, will also give you a nice juicy result. Finally, let the chicken rest before serving! This lets the juices redistribute as well as gives the chicken the chance to come up to 165 degrees Fahrenheit.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Chicken Breasts
Quick and easy Smoker Chicken Breasts that are tender and juicy with a homemade dry rub.
Equipment
- Wood chips competition blend, apple, hickory, pecan or maple
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 Tablespoon olive oil
- 1-2 Tablespoons BBQ Chicken Rub
Instructions
- Preheat pellet grill to 250 degrees Fahrenheit.
- Pound chicken breasts flat, about 1/2'' thick. Drizzle olive oil over the chicken breasts making sure to cover the front and back. Rub dry rub all over chicken breasts.
- Place chicken breasts on preheated smoker. If using, insert temperature probe into middle of chicken breast.
- Close pellet grill and cook at 250 degrees Fahrenheit for about 1 hour or until the chicken reaches 160 degrees Fahrenheit.
- Remove from pellet grill, tent with foil and let rest 5-10 minutes so the temperature can come up to 165 degrees Fahrenheit.
Tips
Fridge: Let the chicken breasts cool then store in an airtight container for up to 3 days.
Freezer: Store smoked chicken breasts in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
I recommend reheating smoked chicken breasts in the oven with a little bit of water for moisture, covered in tinfoil so the leftovers don’t dry out.
You can also use the microwave if you need to but it is more likely to dry out.
Nutrition Information
Calories: 163kcal (8%), Carbohydrates: 1g, Protein: 24g (48%), Fat: 7g (11%), Saturated Fat: 1g (6%), Trans Fat: 1g, Cholesterol: 73mg (24%), Sodium: 132mg (6%), Potassium: 426mg (12%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 60IU (1%), Vitamin C: 1mg (1%), Calcium: 16mg (2%), Iron: 1mg (6%)
More Smoked Chicken Recipes
- Make game day tailgating parties even tastier with Smoked Chicken Wings. Dry rubbed then finished in BBQ sauce, these sticky and sweet wings are to die for.
- My family is always impressed when I make unique Chicken Lollipops. This is a super affordable dish that always gets rave reviews!
- Whether for meal prep, or to feed a crowd, a Smoked Whole Chicken is always a great idea.
- Family-friendly Chicken Legs is a dish I can count on to feed every member of my family, even the pickiest one! The crispy, flavorful skin is what makes this dish a winner.
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