Juicy Smoked Chicken Breast

The smoked chicken breast on a brown wooden tray surrounded by sprigs of parley and a bowl of BBQ sauce in the background.

Make everyone's taste buds salivate when you serve this mouth-watering, ultra juicy smoked chicken breast! For the most tender, moist bite, this chicken slowly cooks in the smoker at a low temperature and is then finished on a hot grill to get that perfect crispy skin. Whether you're hosting a casual backyard BBQ or even a holiday dinner, these smoked chicken breasts make for a wonderful main course that your family and friends will adore for years to come.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 3 15

Total Time 3 30

Servings people

Calories 335kcal

Author Amanda McGrory-Dixon

Equipment

Smoker
Wood pellets, wood chips or wood chunks hickory, apple wood, cherry wood, pecan wood or maple wood recommended

Ingredients

6 skin-on, bone-in split chicken breasts
Salt
4 teaspoons chili powder
4 teaspoons packed brown sugar
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
½ teaspoon mustard powder
Olive oil
BBQ sauce optional

Instructions

To dry brine for crisp skin, pat the chicken dry with paper towels, and then generously sprinkle with salt and rub into the skin. Place the chicken in the refrigerator uncovered for at least four to eight hours, though overnight is ideal. Do not wipe off the salt after brining.
Prepare the smoker according to the manufacturer’s directions, fill the water pan and set the temperature to 225 degrees F. As the smoker heats, make the spice rub by simply stirring together the spices. Rub the spice mixture all over the skin. Gently lift the skin and rub some spices directly onto the meat as well.
Place the chicken breasts in the smoker with the skin-side up. Insert a leave-in meat thermometer into the thickest part of the chicken breast meat without touching the bone. Close the smoker and smoke the chicken until it reaches an internal temperature of 130 degrees F, about two to two and a half hours.
Crank up the heat to 400-425 degrees and remove the chicken breasts. As the temperature increases in heat, brush the skin with olive oil. Place the chicken breasts back in the smoker to finish cooking at that higher temperature. In the last few minutes, brush with BBQ sauce if desired. The chicken is done when it reaches an internal temperature of 165 degrees F in the thickest part of the breast meat. Let the chicken rest for five minutes to allow the juices to settle. Serve with more BBQ sauce if desired. Enjoy!

Video

Notes

Store leftovers in an airtight container in the refrigerator for three to four days. You can also freeze it for up to six months for the best quality.
The smoking time estimates are just that. A lot of factors can affect the smoke time. Use that as a guide but smoke to the internal temperature of the meat.
Remove the chicken from the refrigerator 30 minutes before smoking to sit at room temperature. This removes the chill and allows for more even cooking.
Select chicken breasts that are relatively similar in size.
Hickory is best for a stronger smoke flavor. For a more gentle flavor, use one of the other recommended woods.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition