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My smoked chicken breast recipe is completely hands-off and yields the most juicy, smoky, and moist meat every single time. It’s so easy to make and perfect to prep in advance.
Getting a Traeger grill has been a game-changer for my chicken breast cooking arsenal. It allows me to recreate BBQ-style smoked chicken with barely any effort, changing my family’s mealtime routine.
It’s completely hands-off, so you’ll be fine even if you are a beginner smoker chef. I’ve tested this recipe countless times to ensure you consistently achieve juicy and tender chicken breasts. It’s super versatile, and great over a salad, sliced in a sandwich, or as a flavor-packed protein to include in your meal prep.
Table of Contents
Why I love this recipe
- Beginner-friendly. It’s seriously easy, and everyone will be impressed with your skills!
- Amazing taste. The smoker infuses the meat with a mouthwatering, rich, smoky flavor you can’t get from grilling or baking.
- Versatile. You can create an entirely different dish by playing with the type of wood chips, dry rubs, seasonings, sauces, and marinades.
- Smoker-free option. Now, I know not everyone owns a smoker, so I’ve tested this recipe using the oven, too.
★★★★★ REVIEW
“I never knew how simple smoking chicken breasts were until I tried this. It was so easy and so delicious.” – Mario
Key Ingredients
- Boneless, skinless chicken breasts. Please choose chicken breasts of the same size and thickness.
- Olive oil. Coating the chicken with a thin layer of oil prevents it from sticking and gives it a beautiful golden-brown crust on the surface.
- Chicken rub. Either buy a store-bought chicken seasoning blend or mesquite blend or make your own using brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, and black pepper (I did this, as pictured). If you like spice, add cumin and chili powder or cayenne. The spice mixture in my smoked chicken wings would also be delicious.
How to smoke chicken breast
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat dry the chicken breast fillets. Ensure there is no moisture.
Step 2- Whisk the chicken rub in a bowl.
Step 3- Rub oil over each chicken breast, then season with the chicken rub. Ensure all sides are coated.
Step 4– Place the chicken breasts on the grates of the pre-heated smoker and cook for 1 hour or until the internal temperature reaches 160°F.
Arman’s recipe tips
- Don’t overcrowd the smoker. Overcrowding the smoker with wood chips leaves little room for the heat and smoke to circulate. It can also produce too much smoke and overpower the flavor of the chicken.
- To check for doneness, insert a meat thermometer into the thickest part of the breast to ensure the internal temperature has reached 160°F (71°C). It will continue to rise as the chicken rests off the heat.
- Let the smoked meat rest. After smoking, tent the chicken breasts and let them rest for 5 to 10 minutes. This gives the juices time to redistribute while the internal temperature rises to 165°F (74°C).
- If time allows, brine the chicken for 30 minutes before smoking. This extra step adds moisture and makes the meat even juicier. To brine, soak the chicken in room-temperature salt water (an inch above the chicken in the bowl).
Smoked chicken breast variations
- More dry seasonings. After lightly coating the chicken with oil, swap the chicken BBQ rub with classic pork BBQ rub, Montreal, poultry, Cajun, blackening, or Jerk seasoning blends.
- Marinade ideas. Add more flavor to the chicken by letting the breasts soak in my 4-ingredient chicken marinade or chicken drumstick marinade up to 12 hours before smoking.
- Sauces. Brush the chicken breasts with BBQ sauce, teriyaki sauce, bulgogi sauce, buffalo sauce, or eel sauce during the last 30 minutes of smoking to develop a sticky glaze and lightly caramelized edges.
Storage instructions
To store: Place the leftover chicken in an airtight container or wrap it tightly with plastic wrap, then store it in the refrigerator for 3 to 4 days.
To freeze: Wrap the cooled chicken breasts in plastic wrap and store them in a freezer-safe bag or container. Freeze for 2 to 3 months and thaw in the fridge overnight before reheating.
To reheat: You can reheat the chicken breasts quickly in the microwave (1 to 2 minutes should do it) or in a 350ºF oven.
Frequently asked questions
The smoking time may vary depending on the size of the chicken breasts and your smoker’s efficiency. Generally, half-inch thick chicken breasts should be perfectly cooked but still tender and juicy after smoking for about 1 hour.
No. The heat and smoke in the smoker circulate the chicken breasts, which results in even cooking without the chicken needing to be flipped.
More easy smoker recipes
If you’ve enjoyed my Smoked Chicken Breast recipe, please give it a star rating. It really helps others thinking of making this.
Smoked Chicken Breast
Video
Ingredients
- 4 chicken breasts boneless and skinless
- 2 tablespoons olive oil
- 2 tablespoons chicken seasoning rub * see notes
Instructions
- Preheat the smoker to 225F using your favorite hardwood.
- Drizzle the chicken with olive oil. Sprinkle the chicken with the chicken seasoning and massage the chicken evenly on all sides.
- Place the chicken onto the grill and smoke for 1 hour or until the inner temperature reaches 160F.
- Remove the chicken from the smoker and tent it with foil. Let the carryover cooking increase the internal temperature to 165F.
- Slice the chicken and serve.
Notes
- No smoker? To smoke chicken breast in the oven, preheat the oven to 225°F and season the chicken with olive oil and the chicken spice rub. Prepare a foil packet with wood chips, poke holes in it, and place it in the oven to start smoking. Place the chicken on a wire rack over a foil-lined baking sheet and smoke for 1 1/2 hours or until the internal temperature reaches 165°F.
- When choosing wood chips for the pellet grill, opt for fruit wood like cherry, apple, pecan, or hickory.
- Storage. Place the leftover chicken in an airtight container or wrap it tightly with plastic wrap, then store it in the refrigerator for 3 to 4 days.
Nutrition
Originally published July 2023, updated and republished June 2025
Wow so easy to make. Before I was eating only cooked chicken (in water). I can now finally enjoy the new flavour!
Very easy to make. I can do this and let you know how it turned out.