This smoked chicken breast is juicy and full of flavor. The gentle smoke brings out the best in the meat, making it a tasty choice for lunch or dinner!
It’s so easy to prepare! I love serving it on salads or sandwiches. Trust me, leftovers never last long in my house—everyone keeps going back for more! 😄
Key Ingredients & Substitutions
Chicken Breasts: Choose boneless and skinless chicken breasts for even cooking. If you prefer dark meat, chicken thighs work wonderfully too and add more flavor and moisture.
Olive Oil: Olive oil enhances the rub and helps it stick. If you’re avoiding it, avocado oil is a great substitute since it has a high smoke point and neutral flavor.
Smoked Paprika: This is crucial for that smoky flavor. If you don’t have it, regular paprika with a dash of liquid smoke can give you a similar taste. I always have smoked paprika on hand for seasoning various dishes!
Herbs and Spices: If you’re out of thyme or oregano, try using Italian seasoning as a substitute. It has a mix of herbs that works well. I love playing with different spices to suit my taste!
Wood Chips: Hickory and applewood are popular choices for smoking chicken. If unavailable, cherry wood or pecan wood also adds good flavor. Feel free to mix and match for unique taste combinations.
How Do I Get the Best Flavor from the Rub?
The spice rub is what brings your chicken to life! Start by patting the chicken dry. This step is important as it helps the rub adhere better and gives a nice crust. Mix your spices thoroughly in a bowl. For best results, let the chicken marinate after applying the rub.
- Ensure you coat every part of the chicken with olive oil before adding the rub.
- For deeper flavor, let it marinate for at least 30 minutes; longer is better!
- Always preheat your smoker. A steady temperature ensures even cooking.
Using a meat thermometer is key to perfectly cooked chicken. Aim for 165°F (74°C) for safety. Let it rest after smoking to lock in those juicy flavors!
How to Make Smoked Chicken Breast
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
For the Spice Rub:
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (optional for heat)
For Smoking:
- Wood chips for smoking (such as hickory or applewood)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the chicken and spice rub, plus an optional marinating time of up to 4 hours. You’ll also need about 1.5 to 2 hours to smoke the chicken. In total, you should set aside around 2-4 hours, including rest time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. This step ensures the chicken gets a nice, crispy crust while smoking!
2. Make the Rub:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, salt, and optional cayenne pepper. Mix everything well together so that the spices are evenly blended to create a flavorful dry rub.
3. Season the Chicken:
Rub olive oil over each chicken breast to help the spice rub stick. Now, take your spice mixture and generously apply it to the chicken, ensuring you cover all sides evenly for that amazing flavor!
4. Marinate (Optional):
If you want the flavors to penetrate deeply, let the seasoned chicken sit in the fridge for at least 30 minutes, or up to 4 hours. This step is optional but highly recommended for maximum taste!
5. Prepare the Smoker:
Preheat your smoker to 225°F (107°C). Add your chosen wood chips to the smoker box or place them directly on the coals if using a charcoal smoker—this will give your chicken that beautiful smoky flavor!
6. Smoke the Chicken:
When your smoker is ready, place the chicken breasts directly on the grates. Smoke them for about 1.5 to 2 hours. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safely cooked chicken.
7. Rest the Chicken:
Once the chicken is cooked to perfection, remove it from the smoker and let it rest for about 10-15 minutes. This resting time helps the juices redistribute, keeping your chicken moist and delicious!
8. Slice and Serve:
After it has rested, slice the smoked chicken breasts. You can serve them plain or with your favorite side dishes. Enjoy your tasty, smoky meal!
Can I Use Other Types of Chicken?
Absolutely! You can use bone-in chicken breasts or thighs if you prefer. Just keep in mind that bone-in pieces may require a longer cooking time—check for an internal temperature of 165°F (74°C) to ensure they’re fully cooked.
What Wood Chips Work Best for Smoking?
Hickory and applewood are great choices as they impart a nice, smoky flavor. If you want something milder, consider using cherry or pecan wood chips. Always soak the wood chips in water for about 30 minutes before using them to ensure they produce a steady smoke.
Can I Marinate the Chicken Overnight?
Sure! Marinating the chicken overnight will enhance the flavors even more. Just make sure it’s in a sealed container in the refrigerator to keep it fresh. You might want to adjust the salt if marinating for an extended period to avoid over-seasoning.
How to Store Leftovers?
Store any leftover smoked chicken in an airtight container in the fridge for up to 4 days. It’s perfect for salads, wraps, or sandwiches! If you’d like to keep it longer, you can freeze the chicken for up to 3 months. Just remember to thaw it in the fridge before reheating.
