Smoked Chicken Breast at Home
Learn how to make perfectly smoked chicken breast with deep smoky flavors and a juicy texture. This easy-to-follow recipe includes the best wood choices, seasoning tips, and step-by-step instructions for perfect results.
Ingredients
- 2 chicken breasts about 1.5 to 2 lbs total
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Wood chips for smoking hickory or applewood
Metric Conversions
- 2 chicken breasts approx. 680-900 grams
- 1 tablespoon olive oil 15 ml
- 1 teaspoon smoked paprika 5 grams
- 1 teaspoon garlic powder 3 grams
- 1 teaspoon onion powder 3 grams
- Salt and pepper to taste
- Wood chips for smoking amount varies based on smoker
Instructions
- Preheat the Smoker – Set your smoker to 225°F (107°C) and let it preheat.
- Prepare the Chicken – Pat the chicken breasts dry with a paper towel.
- Season the Chicken – Brush with olive oil, then rub with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Soak the Wood Chips – About 30 minutes before smoking, soak the wood chips in water.
- Smoke the Chicken – Place the chicken in the smoker and smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Rest the Chicken – Remove from the smoker and let it rest for 5 minutes before slicing.
- Slice & Serve – Cut against the grain and serve with your favorite sides.
Notes
- For a stronger smoky flavor, use hickory wood chips; for a milder taste, try applewood.
- If you don’t have a smoker, use a gas grill with a smoker box or bake with liquid smoke.
- For extra juiciness, brine the chicken in salted water for 1-2 hours before smoking.
Nutrition Facts (Per Serving)
- Calories: 210 kcal
- Protein: 40g
- Fat: 5g
- Carbs: 2g
- Sodium: 480mg