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.

To store: Let the chicken cool completely, then transfer it to an airtight container and refrigerate for 3 to 4 days.

To freeze: Wrap the cooled chicken breasts individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat: Reheat the chicken in a 350°F oven until warmed through, or microwave in 30-second intervals until hot. I like to add a splash of chicken broth or water before reheating to keep the chicken juicy.

Nutrition