Smoked Chicken Breast

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’!

When I first started cooking, I never imagined I’d be behind the grill one day, let alone a smoker–leave that for the pros! But this super easy recipe is proof that smoking BBQ chicken on the grill is something anyone can do, and it doesn’t take nearly as long as I originally imagined. You’re just a handful of ingredients and about an hour away from tender, juicy smoked chicken breasts!

Ingredients for Smoking Chicken Breasts

Chicken: This smoker recipe was designed for boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs, but they will 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.

BBQ Sauce: Choose your favorite barbecue sauce for serving!

Tips for Success

I use a simple smoker box to place on my grill for recipes like this. Smoker boxes are relatively small and pretty affordable, and they’re really easy to use!
Be sure to fully dry the chicken breasts before cooking–any extra moisture will prevent the spices from sticking and may interfere with the smoking process.
Use an instant-read meat thermometer to check the internal temperature of the chicken. Time is not as accurate of an indicator as the temperature! I usually take my chicken off the smoker at about 162°F and let it raise to 165°F while it rests.
Some others seasonings I love for this recipe are five spice, chili seasoning, Creole seasoning, adobo, or taco seasoning.

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.

Or freeze it in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

bbq chicken breasts on a white plate--one is cut into slices.

Serving Suggestions

Since I’ve already got the barbecue sauce out, I like to serve these smoked chicken breasts with BBQ baked beans and other classic BBQ sides, like creamy coleslaw, cornbread, and mashed potatoes. And keep that smoky flavor going with some smoked mac and cheese–trust me, it’s so yummy!

Smoked Chicken Breast Recipe

Season some chicken breasts, throw them in the smoker on your grill, and coat them with your favorite BBQ sauce to finish!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 45

Soak Time 30

Total Time 1 25

Servings

Calories 460kcal

Author Becky Hardin

Equipment

Smoker Box
Wood Chips

Ingredients

4 boneless, skinless chicken breasts
1½ teaspoons kosher salt
1½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons olive oil
1 cup BBQ sauce for serving

Instructions

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.
Pat the chicken breasts dry with paper towels.

4 boneless, skinless chicken breasts
Combine the salt, chili powder, onion powder, garlic powder, and smoked paprika in a small dish. Rub the oil and spices over the chicken pieces coating them completely.

1½ teaspoons kosher salt, 1½ teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
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.
Smoke for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F.
Brush the BBQ sauce over the chicken if desired.

1 cup BBQ sauce

Video

Notes

If you scale this recipe up or down, keep in mind that on average, at 225°F, it takes about 1½-2 hours per pound. At 250°F, it takes about 30-45 minutes per pound.
Hickory, oak, cherry, or applewood are all good choices for your wood chips.
Do not wrap the chicken in foil while smoking; this will prevent the smoke from penetrating the meat.
Remove the chicken from the smoker as soon as it reaches 165°F internally.
Let the chicken rest for at least 5-10 minutes before slicing to lock in the juices.

Storage: Store smoked chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

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, and preheat the grill to medium heat (350-375°F). Then fill the smoker box with wood chips and place the smoker box on the grill.

chicken breasts on a plate with spices and a frying pan.

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.

uncooked, seasoned chicken breasts on a plate.

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.

How long does it take to smoke chicken breast?

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.

What are the best wood chips for smoking chicken breast?

We like hickory, oak, cherry, or applewood. All have a great flavor that compliments chicken.

Should I wrap my chicken when smoking?

No! Wrapping the chicken in foil will prevent the smoke flavor from entering the meat.

How do you keep chicken moist when smoking?

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.

Do you flip chicken breast when smoking?

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.

Why is my smoked chicken breast rubbery?

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.