These juicy Smoked Chicken Breasts are made with a savory rub and perfect for easy weeknight dinners.
Smoker enthusiasts are pretty adventurous when it comes to finding new foods to smoke. Carrots, potatoes, eggplant, and garlic are some of the vegetables I’ve tried with various levels of success. I’ve done shrimp and lots of salmon, and oysters are on my to-do list. One time, I even smoked just about every major ingredient for a chicken and sausage gumbo. I admit, however, that I often default to ribs, brisket, and pork shoulder as my go-to meats. But here’s a revelation: Your everyday chicken breast smokes up amazingly tender, succulent, and flavorful, and it’s quick and easy enough for a weeknight dinner option, not a weekend project.
If you’re just stepping into smoking, you’ll find this chicken an ideal starter recipe. It’s forgiving, versatile, and requires no marinating, elaborate wrapping, or other finicky prep. All that, plus an incredible depth to the chicken’s flavor that’s hard to match in other preparations. Even grill lovers will find it hard to compete with the flavor and texture of smoked breasts.
Another bonus: These breasts hit the spot when they’re fresh and hot from the smoker, but they’re also great chilled. They’re awesome in chicken sandwiches, make super flavorful chicken salad, and are excellent sliced and served over grain bowls or a Cobb salad. And one last note: This recipe relies on an easy dry rub you can put together with common herbs and spices you probably already have on hand, but you could even use a prepared store-bought rub as an extra shortcut.
Prep your chicken for success
The process of smoking the breasts is very simple, but putting a little effort into prepping your chicken will really pay off. First off, what we refer to as boneless, skinless chicken breasts are actually half breasts, each chicken having two lobes. If you can, get pieces roughly the same size so they cook at similar rates. If any are significantly smaller than the others, you might have to remove them from the smoker a little early. Before coating the chicken with the spices, try to trim off any excess fat you see, usually around the edges. Then pat the breasts very dry; this will help a good crust form on the surface of the meat. Make sure your grill has reached the recommended heat and let it stay there for a few minutes so you’ll know it’s holding the heat. Patience is key in smoking, so don’t rush anything. And finally, remember that the predicted smoking time for any food can vary by the outside temperature. You can definitely smoke food even when there’s snow on the ground, but it’s bound to take longer.
How do I store leftovers?
You should always refrigerate smoked meat within 2 hours of removing it from the smoker. Once cool, refrigerate it in an airtight container for 3 to 4 days. You can also freeze leftover breasts for 3 months. Wrap them tightly in plastic and then foil. Thaw them in the fridge overnight. Unwrap them and then reheat them in a 350°F oven until warmed through, or use them cold or at room temperature.
Serving suggestions
If you’re looking to pair these chicken breasts with some other dishes, we’ve got excellent smoked and non-smoked options. Corn on the cob is always a hit with chicken, and this Smoked Corn On The Cob is far from average. For green veggies, fire up the outdoor grill while the smoker is busy and cook up some Grilled Asparagus or Delicious Grilled Green Beans for a side. Feeling potatoes? These oven-baked Delicious Potato Wedges are a crowd-pleaser.
Smoked Chicken Breasts
Ingredients
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon mustard powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- Salt and ground black pepper to taste
- 4 boneless, skinless half chicken breasts
- 2 tablespoons olive oil
Instructions
- Preheat the smoker to 225°F. In a small bowl, mix the brown sugar, paprika, onion powder, thyme, white pepper, mustard powder, coriander, garlic powder, and salt and black pepper to taste.
- Pat the chicken breasts dry with a paper towel.
- Sprinkle the spices onto the chicken breasts and rub them in.
- Place the chicken on a baking sheet and drizzle it with the olive oil. Place it in the smoker for 50 minutes to 1 hour, or until the internal temperature is 165°F.
- Cover the tray with aluminum foil and let it rest for 15 minutes. Then remove the foil and serve whole or sliced.
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