Summer is here and my mouth is watering at the thought of it being time to make this easy Smoked Chicken for my family. This recipe is so easy to make with just a few ingredients and minimal prep time. I simply season boneless, skinless chicken breasts, cook them in a smoker, and slather them with barbecue sauce to serve. Once you learn how to smoke chicken breasts, you’ll really be grillin’!
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When I first started cooking, I never imagined I’d be behind the grill one day, let alone a smoker–leave that for the pros! But this super easy recipe is proof that smoking BBQ chicken on the grill is something anyone can do, and it doesn’t take nearly as long as I originally imagined. You’re just a handful of ingredients and about an hour away from tender, juicy smoked chicken breasts!
Ingredients for Smoking Chicken Breasts
- Chicken: This smoker recipe was designed for boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs, but they will take a bit longer to cook.
- Spices: Kosher salt, smoked paprika, onion powder, and garlic powder add a savory and smoky flavor to the meat.
- Oil: Olive oil helps the spices adhere to the chicken, and prevents the chicken from sticking to the grill.
- BBQ Sauce: Choose your favorite barbecue sauce for serving!
Tips for Success
- I use a simple smoker box to place on my grill for recipes like this. Smoker boxes are relatively small and pretty affordable, and they’re really easy to use!
- Be sure to fully dry the chicken breasts before cooking–any extra moisture will prevent the spices from sticking and may interfere with the smoking process.
- Use an instant-read meat thermometer to check the internal temperature of the chicken. Time is not as accurate of an indicator as the temperature! I usually take my chicken off the smoker at about 162°F and let it raise to 165°F while it rests.
- Some others seasonings I love for this recipe are five spice, chili seasoning, Creole seasoning, adobo, or taco seasoning.
The best Smoker Box!
This recipe works best when using a smoker box. Luckily they’re only $12 and can be delivered super quick. You’ll use it time and time again. 🙌🏻
How to Store and Reheat
Store leftover smoked chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat on the grill, or in a 300°F oven, for 8-10 minutes, until 165°F internally.
Or freeze it in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Since I’ve already got the barbecue sauce out, I like to serve these smoked chicken breasts with BBQ baked beans and other classic BBQ sides, like creamy coleslaw, cornbread, and mashed potatoes. And keep that smoky flavor going with some smoked mac and cheese–trust me, it’s so yummy!
Smoked Chicken Breast Recipe
Equipment
- Smoker Box (click for our fave)
- Wood Chips
Ingredients
- 4 boneless, skinless chicken breasts
- 1½ teaspoons kosher salt
- 1½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup BBQ sauce for serving
Instructions
- Soak the wood chips in water for at least 30 minutes prior to cooking.
- Preheat the grill to medium heat (350-375°F).
- Fill the smoker box with wood chips. Place the smoker box on the grill.
- Pat the chicken breasts dry with paper towels.4 boneless, skinless chicken breasts
- Combine the salt, chili powder, onion powder, garlic powder, and smoked paprika in a small dish. Rub the oil and spices over the chicken pieces coating them completely.1½ teaspoons kosher salt, 1½ teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
- Turn the heat down to low between 225-250°F.
- Smoke the chicken over indirect heat by turning off half of the burners on the grill and placing the chicken over the unlit burners.
- Smoke for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F.
- Brush the BBQ sauce over the chicken if desired.1 cup BBQ sauce
Video
Becky’s Tips
- If you scale this recipe up or down, keep in mind that on average, at 225°F, it takes about 1½-2 hours per pound. At 250°F, it takes about 30-45 minutes per pound.
- Hickory, oak, cherry, or applewood are all good choices for your wood chips.
- Do not wrap the chicken in foil while smoking; this will prevent the smoke from penetrating the meat.
- Remove the chicken from the smoker as soon as it reaches 165°F internally.
- Let the chicken rest for at least 5-10 minutes before slicing to lock in the juices.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Smoke Chicken Breast Step by Step
Prep Your Grill/Smoker: Soak the wood chips in water for at least 30 minutes prior to cooking, and preheat the grill to medium heat (350-375°F). Then fill the smoker box with wood chips and place the smoker box on the grill.
Season the Chicken: Pat 4 boneless, skinless chicken breasts dry with paper towels. Combine 1½ teaspoons of kosher salt, 1½ teaspoons of smoked paprika, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder in a small dish. Rub 2 tablespoons of olive oil and the spices over the chicken pieces, coating them completely.
Smoke the Chicken: Turn the heat down to low between 225-250°F. Smoke the chicken over indirect heat by turning off half of the burners on the grill and placing the chicken over the unlit burners for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F. Brush 1 cup of BBQ sauce over the chicken if desired.
That depends on the size of the breasts. On average, at 225°F, it takes about 1½-2 hours per pound. At 250°F, it takes about 30-45 minutes per pound.
We like hickory, oak, cherry, or applewood. All have a great flavor that compliments chicken.
No! Wrapping the chicken in foil will prevent the smoke flavor from entering the meat.
Smoking the meat at a low temperature (as close to 225°F as possible, but no higher than 250°F) helps lock in moisture. We also recommend checking the internal temperature of the meat often with a thermometer and removing the meat as soon as it reaches 165°F.
There’s no need to flip chicken while smoking. However, you can flip them once if you’d like to get grill lines on both sides.
If your chicken breasts are rubbery, it is likely that they are overcooked. Make sure to test the chicken early and often with a thermometer and remove it as soon as it reaches 165°F.
