Smoked chicken breast is tender, juicy, and oh-so-easy! Say goodbye to dried-out, rubbery chicken breast for good.
All you need is chicken breast, a good chicken rub, and the patience to let your smoker do its thing!
You can serve this smoked chicken on its own, in a green-leaf salad, as a sandwich, or you can make our homemade smoked chicken salad!
How To Make Smoked Chicken Breast
If you have the extra time, we're going to show you how to brine your chicken for added flavor and moisture.
Then we'll hit it with our homemade smoked chicken rub and let it adhere for a few minutes. A must-try smoker recipe!
Then we're firing up the Traeger, and going low and slow at 225F degrees for about 4 hours until they hit 160F internal.
Finally, to get a nice char on the exterior, we'll finish off these smoked chicken breasts with our sear gun.
Get ready for the best smoked chicken breast of your life!
The Ingredients
- Chicken breasts (3 breasts, 10 oz. each). Skinless, boneless. We used the Nature's Promise brand.
- Olive oil (1.5 tbsp). To help the rub adhere to the chicken.
- Brown sugar (3 tbsp). For the brine (optional). Adds a touch of sweetness and caramelization, balancing the savory flavors.
- Water (3 cups). For the brine (optional). Along with the ice, creates the brine's liquid base, ensuring the chicken absorbs flavor and stays moist.
- Ice (1.5 cups). For the brine (optional).
- Kosher salt (3 tbsp). For the brine (optional). Enhances the natural flavors of the ingredients and helps tenderize the chicken.
- Chicken rub (2 tbsp). We used our homemade smoked chicken rub, but feel free to use whatever you like.
The Directions
1. (Optional) In a large bowl, mix together the kosher salt, brown sugar, and water until the salt and sugar have dissolved. Add the ice to cool down the brine.
2. (Optional) Place the chicken breasts in the brine, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 6 hours for optimal flavor and moisture retention.
3. Fire up your smoker to 225F degrees. We're using mesquite pellets and our smoke tube for this cook, but use whatever you have.
4. Take the chicken breasts out of the brine and pat them dry with paper towels.
5. Drizzle the olive oil over the chicken breasts and apply the rub liberally. Let the chicken rest at room temperature for 15-20 minutes
6. Place the chicken on your smoker and smoke until the internal temperature reaches 160°F. This will take 3.5 to 4 hours, depending on the size of your chicken.
7. (Optional). When your chicken hits 160F internal, to get a nice char on the outside, you can toss the chicken on a ripping hot grill for a few minutes per side, or torch them with a sear gun.
8. Allow the smoked chicken to rest for 10 minutes. Then serve and ENJOY!
Storage Tips
- To Store. You can store these smoked chicken breasts in an airtight container in the fridge for up to 3-4 days. We like to use the leftovers for smoked chicken salad!
- To Reheat. We recommend reheating this chicken in the oven at 325F degrees, covered in aluminum foil, for 15-20 minutes.
Sides Dishes & Serving Suggestions For Smoked Chicken Breasts
A flavorful side dish that adds a hearty and savory element to the meal.
A classic comfort food that pairs nicely with the steak.
A summer classic that goes perfectly with chicken.
Recommended Tools
- Traeger Grill. I love my Traeger 780 for all things smoking!
- Pellets. I've really been digging the pellets from BBQ'ers Delight.
- Meat Thermometer. I use this MEATER to keep an eye on the internal temp during the cook, and then just to be sure, I also check it with this Thermapen One at the end of the cook just to be extra sure.
- Sear Gun. I use this sear gun by SearPro to get my chicken nice and crispy after they come off the Traeger.
The Best Pellet Smoker
The Traeger 780 is my go-to pellet smoker, and what I use to cook all my smoking recipes.
Things To Know
It takes 3.5-4 hours to smoke chicken breasts at 225F degrees. The exact time will depend on the heat of your smoker and the size of your chicken breasts.
To keep chicken breast moist when smoking, brine the chicken for 2-6 hours. Smoke at a low temperature of 225°F and monitor the internal temperature to ensure doneness at 165°F. Allow the chicken to rest for 5 minutes before serving to redistribute juices.
While not required, we recommend brining chicken before smoking to enhance flavor and moisture. A brine solution of water, salt, and sugar helps the chicken absorb more liquid, resulting in a juicier and more tender chicken.
We recommend coating the chicken in oil before smoking to help the rub adhere to the meat and create a barrier that locks in moisture, resulting in a more flavorful and juicy smoked chicken.
More Chicken Recipes To Try
The Best Smoked Chicken Breast (On The Traeger)
Ingredients
- 3 pieces chicken breasts skinless and boneless
- 1.5 tbsp olive oil
- 3 tbsp brown sugar for the brine
- 3 cups water for the brine
- 1.5 cups ice for the brine
- 3 tbsp kosher salt for the brine
- 2 tbsp seasoning
Instructions
- (Optional) In a large bowl, mix together the kosher salt, brown sugar, and water until the salt and sugar have dissolved. Add the ice to cool down the brine.
- (Optional) Place the chicken breasts in the brine, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 6 hours for optimal flavor and moisture retention.
- Fire up your smoker to 225F degrees. We're using mesquite pellets for this cook, but use whatever you have.
- Take the chicken breasts out of the brine and pat them dry with paper towels.
- Drizzle the olive oil over the chicken breasts and apply the rub liberally. Let the chicken rest at room temperature for 15-20 minutes.
- Place the chicken on your smoker and smoke until the internal temperature reaches 160°F. This will take 3.5 to 4 hours, depending on the size of your chicken.
- (Optional). When your chicken hits 160F internal, to get a nice char on the outside, you can toss the chicken on a ripping hot grill for a few minutes per side, or torch them with a sear gun.
- Allow the smoked chicken to rest for 10 minutes. Then serve and ENJOY!
