Hands down, this is the best smoked chicken breast recipe you will ever make. Not only is it easy and quick to make, but it’s full of rich flavor and it’s incredibly tender and juicy. If you’re new to smoking meat, then this is the perfect recipe for you to try. With easy to follow step-by-step instructions and tips on how to smoke chicken the right way, you will be amazed at the results. And so will your tastebuds!
Types of Smokers
Any type of smoker can be used to make this smoker recipe. I’ve made this smoked chicken breast on the Traeger, in a propane gas smoker, and in a traditional charcoal smoker. Depending on how much effort you want to put into cooking with smoke will depend on the type of smoker you use. In this simple smoked beans recipe, I go into detail about some of the most common types of smokers. There is right or wrong smoker to use; they all work really well. It comes down to the amount of time you are looking to invest and the level of effort you’re willing to put forward. Some smoker recipes, like these juicy smoked leg quarters can be quick and easy. And then there are some, like this flavorful smoked chuck roast, that can take a lot of time and are more entailed. Knowing the ins-and-outs of the different types of smokers will help you narrow it down for the smoker that is right for you.
🛒 Ingredients You’ll Need
I use boneless and skinless chicken breasts for this recipe. The dry rub consists of simple ingredients that can be found at any grocery store. Light brown sugar is used as the base and adds a hint of sweet undertones. Smoked paprika and Cajun seasoning contribute to the majority of the amazing flavor. The dried oregano, thyme, onion powder, and garlic powder do a good job to balance the bold flavors of the Cajun and smoked Paprika. The addition of white pepper combined with the salt and black pepper adds that final touch of flavor you won’t find in other rub recipes. It adds a whole new layer of flavor to every bite.
⏲️ Low and Slow
There is no need to brine the chicken breasts. When you smoke individual pieces of meat on a lower temperature over a longer period of time (aka smoking low and slow), the collagen is able to break down and melt better which allows it to absorb more water. Even though chicken breasts are lean and have minimal fat, there is still a process that occurs where the meat fat melts into the meat fibers, which makes the meat incredibly tender and juicy.
👩🍳 How To Prepare A Smoker
Depending on what type of smoker you use will determine how it should be prepared. If using a charcoal or propane gas smoker, prepare the wood chips or chunks and the water pan. If you’re using a pellet smoker, ensure the chamber is filled with wood pellets. For this recipe, preheat the smoker to 225°F.
📋 Step-By-Step Recipe Instructions
While the smoker is preheating, prepare the rub. Combine all the dry ingredients in a medium bowl and stir to combine. Set aside. Using paper towels, pat dry each piece of chicken to remove any excess moisture. Next, generously cover each breast with the dry rub while using a bit of pressure to press the seasoning into the meat. Make sure the whole piece is completely covered. When the smoker has preheated, put the chicken breasts directly on the grates. When smoking meat, it is not necessary to flip the meat because it’s being cooked with indirect heat. What this means is the food you are cooking is placed in an area heated by a flame, but not directly in contact with it. When smoking meat, you don’t have to worry about one side getting hotter than the other. To monitor the internal temperature, insert a digital meat thermometer at a slight downward angle in the center of the breast. Insert the digital thermometer when you place the chicken on the grill grates and leave the lid closed until the chicken is done. When the internal temperature reaches 165°F, remove the chicken breasts from the smoker and allow them to rest for 3-5 minutes. Using a sharp knife, slice the smoked chicken breast into strips and serve immediately. Smoking is a delicious and different way to enjoy chicken breasts and everyone will love the hint of smoky flavor!
🙋🏼 Frequently Asked Questions
💭 Expert Tips
There’s no need to bring the chicken to room temperature before smoking. Cold and raw meat will absorb the flavors from the smoke much better than meat that is at room temperature.When making the dry rub, ensure the brown sugar is fresh. It should not be hard or clumpy.Large chicken breasts work best when smoking. They tend to be more juicy.Never rely solely on time for doneness. You’ll know the chicken is done when the internal meat thermometer registers 165°F. It’s important to keep the lid closed as much as possible while the chicken is smoking. The goal is to keep as much smoke in for maximum flavor. This smoked chicken breast recipe goes great on top of this easy romaine salad, in tacos, quesadillas, over this avocado spinach pasta, and over this easy rice pilaf.Store any leftovers in an airtight container with a lid in the refrigerator for up to 4 days.While you can always use the microwave, the best way to reheat leftover smoked chicken breasts is in the oven. Preheat the oven to 225°F and place the leftover chicken in a cast iron skillet or on a sheet pan and warm for about 10 minutes. This will help keep the moisture in the meat.
🥘 Smoker Side Dishes
I often smoke this chicken when I have a backyard bbq along with smoking chicken wings and making a delicious Juicy Lucy. Since you have the smoker going, why not smoke some side dishes? This smoker mac and cheese is not only full of flavor, but it will both satisfy and impress many! Another crowd pleaser are these smoked green beans with bacon. Filled with bacon flavor, everyone loves this smoker side dish!
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