Juicy Smoked Chicken Breast: Easy Steps & Expert Tips

by Matt

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Ever found yourself at a BBQ, fork in hand, only to be met with dry, uninspiring chicken? You're not alone. It's a common grilling conundrum, but I've got a game-changer for you: smoked chicken breast. Smoked to tender, juicy perfection, this isn't your ordinary chicken. It's a revelation. With a homemade BBQ seasoning that'll make your taste buds sing, this is the chicken dish that'll have you crowned BBQ king or queen.

In the world of BBQ, it's said that "patience is the secret ingredient." Well, I'm here to share not just the patience but also the technique behind the best smoked chicken breast you'll ever eat. This post is packed with tips and tricks to elevate your smoking game, ensuring every bite is bursting with flavor and juiciness. And keep an eye out for my special tip on how to keep your chicken moist and flavorful, a secret that'll change the way you smoke meats forever.

Sliced Smoked Chicken Breast with a Golden-brown Crust and Juicy Interior, Garnished with Parsley on a Wooden Cutting Board, Showcasing the Succulent Results of Expert Meat Smoking.

Why This the Best Smoked Chicken Breast

Discovering the best wood for smoking chicken breast can be a game-changer in the culinary world, and I have found that smoking with applewood adds a subtle, yet rich flavor that complements the chicken perfectly. Moreover, I've learned that following the smoked chicken breast internal temperature guide ensures a juicy result every single time. Here's why this recipe stands out:

  • Perfectly Seasoned: With the right smoked chicken breast rubs and marinades, flavor is never in short supply. My go-to dry rub amplifies the taste, making each bite unforgettable.
  • Incredibly Juicy: The fear of dry meat disappears as this method guarantees a moist smoked chicken breast without drying it out. It's all about the low and slow process.
  • Beginner-Friendly: If you're just venturing into the world of smoking, this recipe is ideal. It's an excellent example of smoking chicken breast for beginners, providing a no-fail approach to mastering this technique.

I often get asked, "How long to smoke chicken breast at 225°F?" Well, timing is crucial, and I ensure to follow the recommended smoking times, making adjustments based on the size of the chicken breast. This attention to detail means that every cook yields tender and flavorful meat.

Equally important, I experiment with smoked chicken breast meal prep ideas that are not only delicious but healthy. These recipes are perfect for those looking to enjoy a healthy smoked chicken breast dinner without compromising on taste. Also, let's not forget the best sauces for smoked chicken breast that can add an extra layer of flavor to an already amazing dish.

In sum, mastering the art of a juicy smoked chicken breast recipe involves more than just following steps; it requires patience, the right techniques, and a passion for great food. With these tips and tricks, including understanding the smoking times and temperatures for chicken breast, anyone can achieve that perfect smoky flavor and texture, making every BBQ or weeknight dinner something truly special.

Brine Solution for Chicken Breasts. Made with Water, Salt, Garlic Powder, and Onion Granules.

Smoked Chicken Breast Brine

As an avid smoking enthusiast, I've discovered that the magic behind a juicy smoked chicken breast often begins with a proper brine. Brining techniques for smoked chicken breast not only infuse the meat with flavor but also ensure it remains moist and tender throughout the smoking process. Let's delve into the pivotal steps and components for crafting the perfect brine.

Firstly, the basics of brining involve a mixture of water, kosher salt, and sugar. The salt helps the chicken retain water, resulting in a juicier final product. Here's a simple yet effective brine recipe to get started:

  • 4 cups Water
  • 3 tablespoons Table Salt
  • 1 tablespoons Garlic Powder
  • 1 tablespoon Granulated Onion
  1. Combine the ingredients with the water, and gently heat until dissolved.
  2. Cool the mixture thoroughly before adding the chicken.
  3. Soak the chicken breasts in the brine for 60-90 minutes.

It's crucial not to overbrine, as this can lead to overly salty meat. After brining, pat the chicken dry before moving on to the seasoning or marinating phase. This step is vital for achieving that desired crispy exterior while keeping the inside moist and tender.

When it comes to smoking, patience truly is a virtue. Smoking chicken breast for beginners might seem daunting, but by maintaining a low temperature—around 225°F—and giving the meat ample time to cook, you'll be rewarded with succulent results. Here, the brine works in tandem with a slow and low approach, safeguarding against drying out.

Ultimately, mastering the brine is a cornerstone technique in your smoking arsenal, laying the groundwork for a myriad of delicious, moist, and flavorful chicken dishes. Whether you're aiming for a simple weeknight dinner or prepping meals for the week, the path to perfection begins here, beneath the surface, in the brine.

Raw Chicken Breast Coated in a Brown Spice Rub, Ready to Be Smoked.

How to Make Smoked Chicken Breast

Smoking chicken breast to perfection involves a harmony of flavor, technique, and timing. This recipe is designed to yield a moist, flavorful, and perfectly smoked chicken breast, with a homemade rub and a tangy BBQ glaze that will have your taste buds singing. Let's walk through the ingredients you'll need and the steps to follow for this BBQ delight.

The Ingredients

Chicken Brine

  • 4 cups Water (use extra virgin if desired)
  • 3 tbsp Table Salt (increase to 5 tbsp if using kosher salt)
  • 1 tbsp Garlic Powder
  • 1 tbsp Granulated Onion

Chicken Dry Rub

  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika
  • 2 tsp Cracked Black Pepper
  • 2 tsp Onion Powder
  • 1 tsp Chilli Powder

BBQ Glaze

  • 1/4 cup Brown Sugar
  • 1/4 cup Tomato Sauce
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Rest Of Dry Rub (If you have no dry rub left, then just add a teaspoon of each: garlic powder, smoked paprika, cracked black pepper, onion powder, and chili powder.)

The Directions

Chicken Brine

  1. Gently heat a pot with water.
  2. Add in the dry ingredients: salt, garlic powder, and granulated onion.
  3. Stir until the salt has fully dissolved.
  4. Pour brine into a container and allow to cool to room temperature.
  5. Place chicken breasts in the brine and refrigerate for 1.5 hours.

Smoked Chicken Breast

  1. Remove the chicken from the brine, rinse if necessary, and pat dry.
  2. Mix together the dry rub ingredients and liberally coat all sides of the chicken breasts.
  3. Preheat your smoker to 225°F.
  4. Once the smoker is at the right temperature, place the chicken breast on the rack.
  5. Smoke for 1 hour, then check the internal temperature. If it's over 130°F, it’s time to glaze the chicken.
  6. Continue to smoke for another 30-60 minutes or until the internal temperature reaches 165°F.
  7. Remove the chicken from the smoker and let it rest for 10 minutes.

BBQ Glaze

  1. While the chicken is smoking, prepare the BBQ glaze by combining all glaze ingredients in a pot and heating gently.
  2. Stir frequently and allow to simmer for 5-10 minutes until slightly thickened.
  3. Set aside until the chicken has smoked for an hour, then brush the glaze onto the chicken during the last 30-60 minutes of smoking.

To Serve

Slice the rested smoked chicken breast and serve with additional BBQ glaze on the side, if desired. Enjoy the fruits of your labor with this tender, flavorful smoked chicken that's sure to be a hit at any BBQ or family dinner.

For those without a pellet grill, you can achieve excellent results on a gas grill as well. The key is indirect heat and a smoker tube filled with wood chips to generate smoke.

a Variety of Smoking Woods for Chicken Breast - Apple, Cherry, Maple, Alder, and Citrus - Arranged on a Rustic Wooden Table in an Outdoor Bbq Setting, with a Smoker Emitting Gentle Smoke in the Background.

Best Wood for Smoking Chicken Breast

Choosing the right wood when smoking chicken breast is pivotal to achieving that perfect blend of smoke and flavor. Each type of wood brings its own unique essence to the table, enhancing the natural taste of the chicken without overwhelming it. If you’re curious about how different woods can influence the flavor of your BBQ, you can delve deeper into the subject in our comprehensive guide: From Hickory to Maple: The Best Wood for Smoking BBQ.

Apple Wood

Apple wood is the sweetheart of the smoking woods when it comes to poultry. Its sweet and mild smoke profile is a classic choice that doesn't overpower the delicate flavors of the chicken. Instead, it enhances the meat with a light, fruity smokiness that's perfect for those who appreciate subtlety in their BBQ.

Cherry Wood

Cherry wood brings more than just flavor to the table; it's also about the aesthetics. The beautiful color it imparts makes it a favorite for those who want their dish to be a feast for the eyes as well as the palate. Its sweet and mild flavor profile complements the chicken without overwhelming it, much like apple wood.

Maple Wood

Maple wood offers a slightly sweeter and richer flavor compared to apple and cherry. It’s ideal for those who are looking for a gentle smoky touch that enhances the natural flavors of the poultry. Maple's smoke gives a subtle boost to the taste, infusing the chicken with a hint of what some might say is reminiscent of a mild, sweet syrup.

Alder Wood

Alder is the unsung hero for smoking poultry, especially when a subtle smoky flavor is desired. Its mild, sweet, and delicate smoke is perfect for chicken breast, allowing the natural flavors of the meat to shine through while giving it just enough of a smoky edge to declare its presence.

Citrus Woods

For those looking to venture away from the traditional, citrus woods such as orange and lemon can add a zesty twist to your chicken. The mild, sweet, and citrusy aroma they provide is not commonly used, but they can add a refreshing and unique dimension to the overall flavor profile of your smoked chicken breast.

Final Thoughts

Poultry has a delicate flavor that can be easily overwhelmed, so mild and sweet woods are often the best choice. The right wood can make a significant difference in the taste of your smoked poultry, enhancing the flavor without masking it. Whether you prefer the classic taste of apple or cherry, the subtle sweetness of maple, the delicacy of alder, or the refreshing twist from citrus woods, experimenting with different woods can help you find the perfect match for your BBQ chicken or turkey. Remember, smoking is an art, and the wood you choose is your palette. Don't be afraid to experiment to discover the flavors that best suit your palate.

a Succulent Smoked Chicken Breast with a Golden-brown, Crispy Exterior, Seasoned to Perfection, Resting on a Dark Wooden Board with a Sprig of Rosemary and a Slice of Lemon to the Side, Suggesting a Hint of Citrus Flavor.

How Long to Smoke Chicken Breast

The duration of smoking a chicken breast is a critical aspect to ensure it is both safe to eat and flavorful. Here's a consolidated guide to help you achieve the perfect smoked chicken breast:

  • Smoking Temperature: Maintain a smoker temperature of 225°F. This steady, moderate heat is ideal for smoking chicken as it cooks the meat through without losing moisture.
  • Brining: Optional but recommended, brining can enhance juiciness. A simple brine can be made with water, salt, and a few seasonings of your choice. Soak the chicken in the brine for a few hours before smoking.
  • Smoking Time: On average, it takes about 1.5 to 2 hours to smoke chicken breast at 225°F. However, this can vary based on the size and thickness of the breasts. Always go by temperature rather than time alone.
  • Internal Temperature Check: The most reliable indicator of doneness is the internal temperature of the chicken. The USDA recommends an internal temperature of 165°F for poultry to be considered safe to eat. Use a meat thermometer to check the thickest part of the breast without touching the bone.
  • Resting Time: After smoking, let the chicken rest for a few minutes. This allows the juices to redistribute, ensuring that every slice is moist and tender.

Keep in mind that environmental factors, the type of smoker used, and the size of the chicken breasts can all affect cooking times. 

To ensure your smoked meats reach the perfect temperature, I've upgraded to the ChefsTemp Finaltouch X10 meat thermometer. Priced higher, but its unparalleled speed and precision justify every penny.

The days of waiting by the grill are over; this thermometer delivers accurate readings in a flash, thanks to its 1-second reading time. It's not just fast, but the ease of use, the large auto-rotating display, and its robust waterproof build, make it an indispensable tool for any serious griller. I highly recommend the Finaltouch X10 for anyone serious about their BBQ game.

Chefstemp Finaltouch X10 Digital Instant-read Meat Thermometer with a Sleek Design, Awarded Red Dot 2022, Featuring a Clear Digital Screen Displaying the Temperature in Fahrenheit.

 Always refer to your smoker's manual and safety guidelines, and remember that practice makes perfect when it comes to mastering smoking techniques.

Sliced Smoked Chicken Breast with a Golden-brown Crust and Juicy Center, on a Wooden Cutting Board, Reflecting Expert Smoking Technique
Smoked Chicken Breast Slices with Sides of Creamy Smoked Corn and Spicy Smoked Beans on a White Plate, Showcasing a Delicious Bbq Feast.

Smoked Chicken Breast Recipe

Dive into the world of smoky flavors with our Smoked Chicken Breast recipe. This dish features chicken breasts seasoned with a blend of spices, slowly smoked to perfection at 225°F, ensuring each bite is tender and packed with savory goodness. It's an easy, foolproof way to bring a touch of gourmet to your backyard BBQ. Perfect for those looking to impress with minimal effort, this recipe is sure to become a staple in your grilling repertoire.
Prep Time 30 minutes
Cook Time 2 hours
Brining Time 1 hour 30 minutes
Total Time 4 hours
Course Main Course
Cuisine American
Servings 4 People


Chicken Brine

  • 4 cups Water
  • 3 tbsp Table Salt If using kosher salt use 5 tbsp
  • 1 tbsp Garlic Powder
  • 1 tbsp Granulated Onion

Chicken Dry Rub

  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika
  • 2 tsp Cracked Black Pepper
  • 2 tsp Onion Powder
  • 1 tsp Chilli Powder

BBQ Glaze

  • 1/4 cup Brown Sugar
  • 1/4 cup Tomato Sauce
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Worcester Sauce
  • 1 Rest Of Dry Rub If you have no dry rub left, then just add a teaspoon of each.


Chicken Brine

  • Gently heat a pot with the water
  • Add in the dry ingredients
  • Stir until the salt has disolved
  • Pour brine into a container and allow to cool
  • Add chicken breast intro brine and place in fridge for 1.5 hours

Smoked Chicken Breast

  • Remove the chicken from brine and pat dry
  • Combine the dry rub ingiedients and liberally cover all the chicken breasts.
  • Once the smoker is sitting at 225f place the chicken breast on the rack for 1 hour
  • Check the temp after 1 hour, If it is over 130f its time to glaze the chicken.
  • Let the chicken smoke for the final 30-60 minutes until it reaches 160f.
  • Remove from smoker and rest under foil for 10 minutes.
  • Add a little more glaze, Slice and Serve

BBQ Glaze

  • Place all glaze ingredients into a pot and heat gently
  • Stir frequently for 5-10 minutes
  • Set aside until the chicken has smoked for an hour


Chicken breast can vary greatly in size. Cook times can vary from 1-2 hours. I tend to buy thicker breasts and find that at 225 they can 1.5-2 hours to cook through. 
Keyword Brined chicken breast, chicken breast dry rub, Smoked chicken breast

What to Serve With Smoked Chicken

Smoked chicken, with its deep, rich flavors, is a standout main course that can be the centerpiece of any meal. But what truly rounds out the dining experience are the side dishes you choose to accompany it. The right sides can complement the smoky taste and add contrasting textures and flavors, elevating the entire meal. From the creamy indulgence of mac and cheese to the crisp freshness of a tomato salad, each side dish brings its own unique profile to the table. Here are some top picks that promise to enhance your smoked chicken and delight your taste buds.

  1. Mac and Cheese: A classic comfort food, mac and cheese pairs wonderfully with the savory notes of smoked chicken. Add a blend of cheeses to your pasta for a rich and satisfying side.
  2. Tomato Salad: A fresh tomato salad with a simple balsamic or olive oil dressing can cut through the richness of the smoked chicken, providing a refreshing balance.
  3. Apple Coleslaw: Adding apples to your coleslaw brings a sweet crunch that complements the smokiness of chicken beautifully.
  4. Barbecue Potato Salad: A barbecue potato salad with a creamy dressing will add a delightful tang and creaminess that pairs well with the smoky chicken.
  5. Baked Parmesan Zucchini: Oven-baked zucchini slices topped with Parmesan cheese offer a healthy and cheesy side that's easy to make.
  6. Broccoli Salad: A crunchy broccoli salad with nuts and a bit of sweetness from raisins or cranberries can provide a flavorful contrast to your smoked chicken.
  7. Grilled Corn Salad: A salad made from grilled corn and fresh avocado is a summery side that brings out the best in smoked chicken.
  8. Cheesy Potato Casserole: A hearty cheesy potato casserole is a crowd-pleaser and a perfect match for the hearty flavors of smoked chicken.

These sides range from light and refreshing to rich and creamy, giving you plenty of options to suit any preference or occasion. Each one has its unique way of complementing the smoky taste of the chicken, ensuring that your meal is well-rounded and delicious.

When I need side dish ideas I often head on over to Pantry and Larder. They have some great new and fresh ideas to try out. 

Tips for the Best Smoked Chicken Breast

When it comes to smoking chicken breasts to perfection, there are several best practices to keep in mind:

  1. Choose the Right Chicken Size: Opt for chicken breasts that are in the 5-7 ounce range to ensure even cooking and perfect doneness. Larger breasts may take longer to cook and can be tricky to cook evenly.
  2. Wrap in Bacon for Moisture: Wrapping your chicken breasts in bacon is more than a flavor enhancer—it helps to keep the chicken moist as the bacon fat renders during smoking.
  3. Butterfly or Stuff for Flavor: Butterfly your chicken breasts to create a larger surface area for your rub and smoke to penetrate. Alternatively, you can stuff your chicken breasts with a flavorful mixture, adding moisture and taste from the inside out.
  4. Brining is Key: A good brine can significantly increase the juiciness of your chicken breast. Whether it’s a simple saltwater brine or a more complex flavored one, brining helps the meat retain moisture during the smoking process.
  5. Use the Right Wood: Mild hardwoods like apple, cherry, maple, or a blend of these are ideal for smoking chicken. They provide a subtle smoke flavor that complements the meat without overwhelming it.
  6. Maintain Low Smoking Temperature: Start your smoking process at around 225 degrees Fahrenheit. This low and slow approach allows the smoke to fully penetrate the meat, resulting in a rich flavor.
  7. Avoid Peeking: Keep the smoker closed to maintain a consistent temperature. Every time you open it, you lose heat and smoke, which are both crucial for flavor and cooking time.
  8. Crisp Up the Skin: If you’re after a crispy skin, consider finishing your chicken with a high-heat blast at the end of the smoking process.
  9. Glaze at the End: If you're using a BBQ sauce, apply it during the last few minutes of smoking. This prevents burning and ensures a sticky, caramelized finish.
  10. Monitor Internal Temperature: Use a reliable meat thermometer to check the doneness of your chicken. Pull it out at around 160 degrees Fahrenheit and let it rest to reach the safe 165 degrees Fahrenheit due to carryover cooking.
  11. Rest Before Serving: Allow the smoked chicken breast to rest for about 10 minutes after cooking. This step redistributes the juices, ensuring your chicken is moist and tender.
  12. Avoid Overcooking: Overcooked chicken is dry and tough. Remove the chicken from the smoker just before it reaches the final recommended temperature and let it rest, tented with foil, to finish cooking.

These tips, gathered from various smoking aficionados, will help you achieve the best smoked chicken breast that's moist, tender, and packed with flavor. Remember, patience and attention to detail are your best tools when smoking meat. Happy smoking!


Is it better to smoke chicken at 225 or 250?

It's recommended to smoke chicken at around 225°F, though you can increase the temperature up to 275°F towards the end to crisp up the skin.

Should I put oil on chicken before smoking?

Applying oil lightly is suggested, this will help avoid the chicken sticking. Also a light amount of oil can help to crispen the outside of the chicken.

Can you overcook chicken in a smoker?

Yes, it's possible to overcook chicken breast in a smoker. Chicken breast continues cooking after removal due to retained heat. Aim to remove your chicken breast when it reaches an internal temp of 160 to avoid over cooking. Be sure to use an instant read thermometer before slicing to make sure it has reached 165 whilst resting.

Is it better to smoke or grill chicken breast?

Both smoking and grilling chicken breast can yield delicious results. Smoking is recommended when time allows, offering a unique flavor profile, while grilling is quicker it still provides great flavor.

Should I use a water pan when smoking chicken?

Using a water pan while smoking chicken breast is beneficial to keep the meat moist and tender. Also water pans a help to regulate smoker temperature. 

About the Author

Matt Barrell

Hi, Matt Barrell here. A BBQ and Smoked meat enthusiast. I love grilling and smoking meat, it is not just my hobby its my passion. My goal is to share my passion with as many other like-minded people as possible.