Smoked Chicken Breast Recipe

5 from 1 vote

Season some chicken breasts, throw them in the smoker on your grill, and coat them with your favorite BBQ sauce to finish!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time45

Soak Time30

Total Time1 25

Course: Dinner, Main Course

Cuisine: American

Servings:

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

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.

Storage: Store smoked chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.