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Smoked Chicken Breasts
Easy, zesty, smoked chicken breasts that take a fraction of the time of a beef brisket or pulled pork shoulder but taste just as smokey good! Excellent addition to pasta, and salad.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Resting Time
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
servings
Calories:
298
Author:
Candace
Equipment
Weber bullet smoker
Digital BBQ thermometer
Hickory wood chunks
Zester
Heavy duty aluminum foil
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 225-235°F. Add hickory wood chunks to smoker chamber.
In a small bowl, combine the rub ingredients.
Brush olive oil over both sides of chicken breasts and season the chicken pieces with rub.
Place chicken on rack of smoker (upper or lower).
Insert digital BBQ 1st probe inside smoker to maintain range of 225˚F-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 5 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
Calories:
298
|
Carbohydrates:
2
g
|
Protein:
48
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
145
mg
|
Sodium:
1426
mg
|
Potassium:
859
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
560
IU
|
Vitamin C:
3
mg
|
Calcium:
11
mg
|
Iron:
1
mg