This smoked chicken breast recipe keeps things simple with a quick dry rub, while low and steady heat delivers smoky flavor and tender, juicy results every time.
Best Reasons to Make Smoked Chicken Breasts
- Flavor: These smoked chicken breasts have savory and smoky hickory notes along with a hint of sweetness, brightened with fresh lemon zest.
- Skill Level: Both new and seasoned smoker enthusiasts can handle this recipe. Simply mix the rub while the smoker preheats, then brush chicken with oil so the rub clings evenly. Cook low and slow, then allow chicken to rest tented in foil to finish cooking.
- Tools: Whether you own a Traeger, a Masterpiece electric grill, or a Weber, follow the manufacturer’s guidelines for best success. Using a dual probe thermometer to measure both chamber and meat temp is essential for juicy results.
- Serving: This chicken is perfect served hot paired with rice, grilled potatoes, or a simple pasta, quinoa, or even a watermelon salad. Or serve cold in a chicken salad sandwich, in a tasty chicken lettuce wrap, or in a salad.
Ingredient Tips That Matter
- Chicken: This recipe calls for thawed, boneless chicken breast that are similar in size so they cook at a consistent rate.
- Olive Oil: Adds rich flavor, helps rub adhere better, and prevents dried chicken.
- Rub:
- Brown sugar adds sweetness and helps the outside color nicely.
- Paprika adds warm color and mild smoky flavor. Try smoked paprika for a deeper smoked flavor.
- Kosher salt helps season the meat and is key to achieve juicy results.
- Freshly ground black pepper has stronger flavor, while garlic and onion powder build an overall barbecue taste without adding extra moisture to the rub.
- Lemon zest lightens and brightens the smoky rub.
- Variations:
- You can use bone in and/or skin on chicken breasts, but be aware they will take longer to cook. Chicken thighs are a rich and delicious option that smokes well.
- Make a double batch of the rub and keep on hand for all your summer recipes.
- Feel free to adjust the dry rub amounts to your spice preference. Add a pinch of cayenne for more heat, some chili powder or cumin for a smoky southwest flavor.
- No lemon? Any citrus zest will work such as lime, orange, or grapefruit.
- Brush the breasts with BBQ sauce during the last few minutes for a sticky finish.
- An optional garnish of fresh herbs adds a boost of color.
How to Make Smoked Chicken Breasts
- Preheat the smoker and place chips in the smoker chamber.
- Make the rub (full recipe below).
- Coat chicken breasts with olive oil and rub.
- Cook chicken to an internal temperature of 160°F.
- Remove chicken from smoker and rest it under foil for 30 minutes, or until the internal temperature reaches 165°F.
Pro Tips For Juicy Smoked Chicken
- Pound chicken breasts to similar thickness so they cook more evenly.
- Keep the smoker in the 225°F to 235°F range for a gentle smoke and better moisture retention.
- Insert meat thermometer into the thickest part of the chicken for the most accurate reading.
- Pull the chicken at 160°F, not 165°F, because it will rest tented under foil to finishes cooking. Do not overcook as chicken can dry out quickly.
- Slice only what you need and leave the rest whole so leftovers stay juicier.
- For easy meal prep, smoke extra chicken and use it all week long.
Storing Chicken
- Keep leftover smoked chicken breast in an airtight container in the refrigerator for up to 4 days, and slice only what you need so the rest stays juicy.
- Reheat in the microwave, air fryer, or covered on the stovetop with a splash of water or broth.
- Cooled smoked chicken is perfect for meal prep or batch cooking. Freeze in zippered bags for up to a month, then thaw overnight in the refrigerator. Add leftovers to soups, casseroles, or dips.
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Did you make this Smoked Chicken Breast Recipe? Leave a comment and rating below!
Smoked Chicken Breast Recipe
Juicy smoked chicken breasts are coated in a simple homemade rub and slow cooked in the smoker until tender, flavorful, and perfect for slicing.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 4 chicken breasts boneless, skinless
Rub
- 1 teaspoon brown sugar packed
- 2 teaspoons paprika
- ½ teaspoon black pepper freshly ground
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- zest of 1 lemon
Instructions
- Preheat smoker to 225˚F to 235°F. Add hickory wood chunks to smoker chamber.
- In a small bowl, combine the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and lemon zest.
- Brush olive oil over both sides of the chicken breasts and season with the rub.
- Place chicken on rack of smoker (upper or lower).
- Insert digital BBQ 1st probe inside smoker to maintain range of 225˚F to 235˚F. Insert digital BBQ 2nd probe inside center of chicken breast.
- Smoke at 230°F for 45 minutes or until internal temperature of chicken reaches 160°F.
- Remove chicken from smoker, tent with aluminum foil and let rest for 30 minutes, ensuring temperature reaches 165°F.
Notes
- Refrigerate leftover smoked chicken breast in a covered container for up to 4 days.
- Slice only what you need to prevent the rest of the breast from drying out.
- Reheat in the microwave, air fryer, or on the stovetop covered with a little water.
- Smoked chicken can be frozen in zippered bags for up to a month.
- Use leftovers in other recipes.
Nutrition Information
Calories: 169 | Carbohydrates: 2g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1295mg | Potassium: 453mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Thanks to Weber’s Greatest Hits for amazing smoking tips
Thanks for writing this! I’ve been bbqing all year and looking forward to it again this weekend! Excited to try burgers for my next cookout.
Enjoy the recipe Miquel, we do love these quick and easy smoked chicken breasts! We’ve got burgers on deck ourselves this weekend!
Good rub , takes a lot longer on the Treager
Thanks David, so glad you enjoy the rub! Perhaps your chicken breasts were much larger than the ones we used?
My chicken took twice as long to get to temp that what recipe said it would. It seems like everything I cook takes twice as long as it says it will. Am I doing something wrong?
Hi Vivienne, are you using a digital thermometer to make sure that the cooking temperature is correct? That would be my thought, that your smoker isn’t staying at temperature. Hope that helps!
These were so good and so juicy! I loved the seasoning mixture! Candace’s sister
Thank you Holly! So happy you enjoyed them!