Smoked Chicken Breast

My smoked chicken breast recipe is completely hands-off and yields the most juicy, smoky, and moist meat every single time. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 197kcal

Author Arman Liew

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.

Video

Notes

* Any store-bought chicken seasoning rub or blend works fine.

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