Smoked Chicken Breast
This post may contain affiliate links. See my disclosure policy.
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 completely changed how I cook chicken breasts. Before, I’d only fire up the smoker for bigger cuts like brisket or pork roast, but now I smoke chicken almost every week because it’s so effortless.
Once the chicken’s on the smoker, there’s very little left to do. It comes out juicy and tender every time, and I use it in everything from salads and sandwiches to wraps and weekly meal prep. And if you don’t have a smoker, don’t worry- I’ve included oven instructions too, so everyone can make this recipe.
Arman’s tips before starting
Don’t overcrowd the smoker. Leave a little space between each chicken breast so the heat and smoke can circulate evenly, helping the chicken cook more evenly.
Use a meat thermometer. I always pull the chicken off the smoker when it reaches 160°F. As it rests, the temperature will continue to rise to the safe temperature of 165°F.
Let the chicken rest. Tent it loosely with foil and let it rest for 5 to 10 minutes before slicing. This gives the juices time to redistribute, keeping every bite tender and juicy.
★★★★★ REVIEW
“I never knew how simple smoking chicken breasts were until I tried this. It was so easy and so delicious.” – Mario
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- 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 half a teaspoon each of 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.
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.
How to smoke chicken breast
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.
How to smoke chicken without a 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.
Frequently asked questions
In my smoker, boneless chicken breasts usually take 45 to 60 minutes, depending on their size. Rather than watching the clock, I always cook them until they reach an internal temperature of 160°F, then let them rest until they reach 165°F.
No. One of the things I love about smoking chicken is that it’s almost completely hands-off. The heat circulates around the chicken, so it cooks evenly without needing to be flipped.
More easy smoker recipes
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
Nutrition
Originally published July 2023
Exceptional recipe for smoked chicken breast recipe!! Also have tried the air fryer chicken, my family loved both and want more!! I will continue visiting your site and enjoying your tried and true recipes!! Fish tacos are on our list for tonight!! I already am feeling better by eating better. Thank you and hope your family and new baby are doing well too!! God bless!
Loved this recipe! Made it tonight in the oven. Next time I will put my wood chips in the oven earlier to get the wood to begin smoking. I think it would have more smokey flavor by begining that process at least 30 minutes before.
Do you just put the foil wrapped wood with holes in ,on the bottom of the oven or on the bottom rack to smoke please and then the chicken on the oven rack above on the foiled tray
Yes, correct for the first point 🙂
Looks yummy! I don’t have a smoker. Can you cook this in the oven? Thanks for your response.
Hi Dara- yes, we’ve included oven instructions now 🙂
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.