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Main Dishes

Smoked Chicken Breast

Description

This Smoked Chicken Breast is so tender and juicy, with a smoky flavor that’s impossible to resist. Best chicken ever? It just might be! Here’s how to smoke chicken breast on any style of smoker that will make you feel like a pit master.

Ingredients

  • 3 to 3 ½ pounds boneless skinless chicken breasts about 6 medium breasts
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter melted (optional but VERY good)
  • Charcoal pellets, or whatever fuels your smoker
  • Wood chips or chunks optional for smoking, such as pecan, apple, or oak
  • Canola oil for brushing the smoker
  • For the Chicken Breast Rub*:
  • 1 tablespoon light brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon celery salt
  • Pinch cayenne pepper optional

Directions

  1. Remove the chicken from the refrigerator. Pat very dry with paper towels. Place on a parchment-lined baking sheet (or similar surface so that you can easily carry it out to the smoker). Brush both sides with the olive oil.
  2. In a small bowl stir together the rub: brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, celery salt, and cayenne.
  3. Sprinkle the chicken liberally all over with the dry rub. Let stand at room temperature while you prepare the smoker.
  4. Heat your smoker to 225ºF—if using a charcoal smoker, your fire doesn’t need to be very large. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225; just note that the chicken will cook more quickly.
  5. Brush the smoker with the canola oil as an insurance policy against sticking. Add the chicken breasts and smoke until they reach 160ºF on an instant read thermometer inserted at the thickest part, 45 minutes to 1 hour depending upon the size of your breasts, your smoker set up, and how much your smoker temperature is fluctuating—check at the 30-minute mark to gauge your progress. Always smoke to temperature, not to time on the clock. The carryover cooking will cause the chicken breast to rise to 165ºF as it rests.
  6. If using butter, melt it in a small bowl. Once the chicken reaches 140 to 150ºF (about 30 or so minutes in), baste the chicken all over the top with the butter to make it extra succulent and delish, then continue smoking until the chicken breast reaches 160ºF, about 15 minutes more.
  7. Remove the chicken from the smoker. Tent with foil and let rest 5 minutes. Slice and enjoy.