Description
This Smoked Chicken Breast recipe delivers tender, flavorful chicken infused with smoky goodness. Using a grill and wood chips for smoking, the chicken breasts are seasoned with a blend of kosher salt, smoked paprika, onion powder, and garlic powder, then smoked low and slow to juicy perfection. Served with a tangy BBQ sauce, this dish is perfect for a delicious and satisfying meal with a subtle smoky flavor.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasoning
- 1½ teaspoons kosher salt
- 1½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Others
- 2 tablespoons olive oil
- 1 cup BBQ sauce (for serving)
Instructions
- Soak Wood Chips: Soak the wood chips in water for at least 30 minutes prior to cooking to prepare them for smoking and ensure they produce smoke rather than burn quickly.
- Preheat Grill: Preheat your grill to medium heat, maintaining a temperature between 350°F and 375°F, getting it ready for smoking.
- Prepare Smoker Box: Fill the smoker box with the soaked wood chips and place it on the grill to start generating smoke for the chicken.
- Dry Chicken: Pat the chicken breasts dry with paper towels to help the seasoning adhere better and promote a good smoke ring.
- Season Chicken: Combine kosher salt, smoked paprika, onion powder, and garlic powder in a small bowl. Rub the olive oil over the chicken breasts, then coat them evenly with the spice mixture.
- Adjust Heat: Reduce the grill heat to low, aiming for 225-250°F, to prepare for the slow smoking process over indirect heat.
- Set Up Indirect Heat: Turn off half of the burners on your grill to create an indirect heat zone. Place the chicken breasts on the side with the burners off to smoke them gently.
- Smoke Chicken: Smoke the chicken breasts for 45 minutes to 1 hour, monitoring the internal temperature carefully until it reaches 165°F to ensure safety and tenderness.
- Apply BBQ Sauce: Once done, optionally brush the cooked chicken breasts with BBQ sauce to add additional flavor and moisture before serving.
Notes
- Soaking wood chips helps them smolder and produce smoke rather than burn up quickly.
- Maintaining low heat during smoking is crucial to cook the chicken evenly and allow smoke penetration.
- Use a meat thermometer to ensure the chicken safely reaches an internal temperature of 165°F.
- Adjust BBQ sauce quantity based on your preference or substitute with a favorite glaze.
- For best results, rest the smoked chicken for a few minutes before slicing to retain juices.
