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smoked chicken breast recipe

Smoked Chicken Breast

Prep 20 minutes
Cook 1 hour 30 minutes
Total 1 hour 50 minutes
With smoky flavor and juicy tenderness! So rich, so savory. A must for BBQ lovers!
5 stars (1 ratings)
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Ingredients
  

  • 4 boneless , skinless chicken breasts (approximately 2 pounds)
  • 2 tablespoons olive oil
  • 3 tablespoons brown sugar
  • 2 tablespoons paprika (smoked paprika for enhanced flavor)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt
  • ½ teaspoon cayenne pepper (optional for heat)
  • 2 tablespoons apple cider vinegar
  • 1 Wood chips (apple, cherry, or hickory work best for chicken)

Instructions

  • Step 1: Prepare Your Chicken Breasts
    Begin by examining your chicken breasts for any excess fat or tendon tissue and trim accordingly. For more even cooking, consider butterflying thicker breasts or using a meat mallet to create uniform thickness throughout. Pat the chicken completely dry with paper towels—this critical step ensures your seasoning adheres properly and promotes better smoke absorption.
    Step 2: Create Your Dry Rub
    In a medium mixing bowl, combine the brown sugar, paprika, garlic powder, onion powder, cumin, thyme, black pepper, kosher salt, and cayenne (if using). Whisk thoroughly to break up any clumps and ensure even distribution of spices. The brown sugar in this mixture will help achieve that coveted caramelized exterior while the spice blend penetrates deeply into the meat.
    Step 3: Apply the Flavor Base
    Drizzle olive oil over all chicken breasts, then massage it evenly across all surfaces. This creates the adhesive base for your dry rub and adds moisture. Next, sprinkle the apple cider vinegar over the chicken—this mild acid helps tenderize the meat and brightens the flavor profile without overpowering the delicate chicken taste.
    Step 4: Season Generously
    Apply your dry rub liberally to all surfaces of the chicken breasts, pressing gently to ensure adhesion. Don't be shy—make sure every inch gets covered for maximum flavor impact. For best results, place the seasoned chicken in the refrigerator for 15-20 minutes to allow the spices to begin penetrating the meat while you prepare your smoker.
    Step 5: Prepare Your Smoker
    Preheat your smoker to 225°F (107°C). Add your chosen wood chips according to your smoker's specifications. For chicken breast, fruit woods like apple or cherry impart a mild, sweet smoke that complements without overwhelming the meat. Ensure your water pan is filled to maintain humidity within the smoking environment—this is crucial for preventing the chicken from drying out.
    Step 6: Smoke the Chicken
    Place chicken breasts on the smoker grates, leaving at least an inch between pieces for proper smoke circulation. Insert a remote thermometer into the thickest part of one breast if available for precise temperature monitoring. Smoke until the internal temperature reaches 160°F (71°C), approximately 90 minutes depending on breast thickness and smoker consistency.
    Step 7: Rest Before Serving
    Once chicken reaches temperature, remove from the smoker and transfer to a cutting board. Tent loosely with aluminum foil and allow to rest for 10 minutes.
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