This smoked chicken breast has no brine but is coated in a homemade spice rub, making it the juiciest chicken you will ever eat. It can be enjoyed by itself, in salads, sandwiches, wraps, and more.
When it comes to smoked recipes, there are more options than you can think of - from smoked brats to smoked shrimp to smoked filet mignon to smoked mac and cheese to smoked meatloaf.
And while chicken breasts may seem simple, after one bite you'll never make it another way again. By smoking, you keep it juicy and tender.
Why This Recipe Works
- Simple - all you need to do is make a dry rub using ingredients readily available in your pantry, and then place the chicken on the smoker, allowing it to work its magic.
- Smoky - you get that subtle smoke flavor throughout the chicken while also helping it remain juicy. Oh and if you just want a whole chicken, you'll never go wrong with smoked beer can chicken.
- Fail proof - by using a thermometer to cook to the perfect temperature where the chicken isn't tough.
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Ingredient Notes
- Chicken - use boneless, skinless chicken breasts. If you want, you can use chicken thighs as well.
- Sugar - by adding some sugar, you get some sweetness to offset the spices. Use light or dark brown sugar for the added molasses.
- Spices - the blend of spices brings in a perfect balance of heat that complements the sweetness of sugar and BBQ sauce.
- BBQ sauce - you can add some BBQ sauce at the end so it get caramelized. Use your favorite. My go-to is Sweet Baby Ray's.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix the dry rub ingredients in a small bowl and rub over the chicken so it is completely coated.
Place the chicken in the smoker at 225°F and smoke for 1 ½ to 2 hours until done.
FAQs
Certainly, this recipe works for chicken breasts with skin. The cooking duration remains the same, although I recommend adding two teaspoons of baking powder to the spice mix to achieve crispy skin.
You always cook chicken to temperature, not time. With that said, it should take about 1 ½ to 2 hours, depending on the size of the chicken.
You know the chicken is done when you insert a thermometer in the thigh and it reaches 165°F.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Brining chicken breasts before smoking is not mandatory but can add flavor and moisture to the meat.
If you decide to brine the chicken, use a simple brine solution of salt, sugar, and water and soak the meat in it for a few hours before smoking.
Side Dish Options
The beauty of this smoked chicken breast is it goes with pretty much everything. To me the perfect marriage is baked cheddar mac and cheese, however you can mix it up with sides like:
- Roasted carrots and green beans
- Smoked asparagus
- Honey sriracha brussels sprouts
- Smoked sweet potatoes
- Maple roasted carrots
- Roasted potatoes and broccoli
Equipment
The type of equipment you use can have a big impact on the flavor of the chicken. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- If you don't want to make your own spice rub, just use store-bought.
- Let the chicken rest for 5 minutes before slicing which lets the juices stay inside.
Other Smoked Recipes
If you’ve tried this smoked chicken breast or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Chicken Breast
Ingredients
- 6 boneless, skinless chicken breasts
- 3 tablespoon olive oil
- ¼ cup brown sugar
- 1 tablespoon sea salt
- 2 teaspoon black pepper
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- BBQ sauce
Instructions
- Preheat smoker to 225°F. Mix all of the rub ingredients in a small bowl.
- Coat the chicken breasts in olive oil before liberally rubbing with the homemade seasoning, making sure it adheres.
- Place the chicken in the grill and smoke for 1 ½ to 2 hours or until internal temperature reaches 165°F. Remove from the smoker and let rest for 5 minutes before serving.
Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- If you don't want to make your own spice rub, just use store-bought.
- Let the chicken rest for 5 minutes before slicing which lets the juices stay inside.
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