Smoked Chicken Breast Recipe

Smoked chicken breast cooked low and steady turns out tender, juicy, and full of subtle smoke flavor when done correctly. This method prevents dryness and delivers flavorful, perfectly cooked chicken every time.

Course dinner, Grilling, lunch, Main Course

Cuisine American, Barbecue, Southern

Keyword grilled, juicy, smoked, smoked chicken breast recipe, tender

Prep Time 15

Cook Time 45

Brining Time 2

Servings chicken breasts

Calories 366kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

4 Chicken Breasts
2 cups Pickle Juice or homemade wet brine
1/4 cup Mayo or olive oil
1/4 cup Dry Rub

Instructions

Place chicken breasts into a plastic bag or glass container. Cover with pickle juice brine or a room temperature homemade brine and refrigerate for at least 2 hours or overnight.
Preheat the smoker to 225 degrees F and set it for indirect heat.
Remove the chicken from the brine and discard the brine. Pat the chicken breasts dry with paper towels.
Add about 1 tbsp. of mayo to each piece of chicken and fully coat all sides entirely in a thin layer. Then add about 1 tbsp. of dry rub to each piece of chicken, coating it in a thin layer as well.
Once the chicken is seasoned and the grill is up to temperature, place each chicken breast onto the grill grates over indirect heat.
After about 30-45 minutes, check the temperature of the chicken. The chicken should reach an internal temperature of 165 F. in the thickest part of the breast meat.
Once each chicken breast is smoked to the correct temperature, remove and let it rest for 10 minutes before slicing.
Slice and serve or store the smoked chicken breast meat for up to 3 days in the fridge or 3 months in the freezer.

Notes

Brining ensures that the chicken retains more moisture and flavor. If you don't use pickle juice, see the article above for a simple homemade wet brine recipe for marinating the chicken.

Nutrition