Summer is here and my mouth is watering at the thought of it being time to make this easy Smoked Chicken for my family. This recipe is so easy to make with just a few ingredients and minimal prep time. I simply season boneless, skinless chicken breasts, cook them in a smoker, and slather them with barbecue sauce to serve. Once you learn how to smoke chicken breasts, you’ll really be grillin’!
What’s in This Smoked Chicken Breast Recipe?
This simple recipe is so flavorful and so easy! It can be hard to find staple recipes like this that my entire family enjoys, but this is always a winner at our house. You’re just a handful of ingredients and about an hour away from tender, juicy smoked chicken breasts.
- Chicken: This recipe was designed for boneless, skinless chicken breasts. You could also use boneless, skinless chicken thighs, but they may take a bit longer to cook.
- Spices: Kosher salt, smoked paprika, onion powder, and garlic powder add a savory and smoky flavor to the meat.
- Oil: Olive oil helps the spices adhere to the chicken, and prevents the chicken from sticking to the grill.
Variations on Smoked Chicken Breasts
I love to change up the seasonings on these smoked chicken breasts to suit the tastes of kids, company, family, and friends. Some seasonings I’ve loved have been five spice, chili seasoning, Creole seasoning, adobo, or taco seasoning. I find that this quick change can keep things interesting on a very versatile recipe.
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How to Store and Reheat
Store leftover smoked chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat on the grill, or in a 300°F oven, for 8-10 minutes, until 165°F internally.
How to Freeze
Freeze leftover smoker chicken breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these smoked chicken breasts with classic BBQ sides, like BBQ baked beans, creamy coleslaw, and mashed potatoes. Keep that smoky flavor going with some smoked mac and cheese— trust us, it’s so yummy!
Notes from the Test Kitchen
Serve this chicken with some tangy BBQ sauce! Feel free to use your favorite kind to perfect the flavor.
How to Smoke Chicken Breast Step by Step
Prep Your Grill/Smoker: 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.
Season the Chicken: Pat 4 boneless, skinless chicken breasts dry with paper towels. Combine 1½ teaspoons of kosher salt, 1½ teaspoons of smoked paprika, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder in a small dish. Rub 2 tablespoons of olive oil and the spices over the chicken pieces coating them completely.
Smoke the Chicken: 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 for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F. Brush 1 cup of BBQ sauce over the chicken if desired.
That depends on the size of the breasts. On average, at 225°F, it takes about 1½-2 hours per pound. At 250°F, it takes about 30-45 minutes per pound.
We like hickory, oak, cherry, or applewood. All have a great flavor that compliments chicken.
No! Wrapping the chicken in foil will prevent the smoke flavor from entering the meat.
Smoking the meat at a low temperature (as close to 225°F as possible, but no higher than 250°F) helps lock in moisture. We also recommend checking the internal temperature of the meat often with a thermometer and removing the meat as soon as it reaches 165°F.
There’s no need to flip chicken while smoking. However, you can flip them once if you’d like to get grill lines on both sides.
If your chicken breasts are rubbery, it is likely that they are overcooked. Make sure to test the chicken early and often with a thermometer and remove it as soon as it reaches 165°F.