Description
This smoked chicken breast recipe features tender, juicy boneless chicken breasts infused with a flavorful blend of smoked paprika, garlic, and herbs. Slow-smoked over wood chips, this dish offers a deliciously smoky taste perfect for sandwiches, salads, or hearty sides. Marinating enhances the spices while the low and slow smoking method ensures moist and flavorful chicken every time.
Ingredients
Scale
Chicken
- 2 pieces boneless, skinless chicken breasts
Marinade & Rub
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Smoking
- 1 cup wood chips for smoking (such as hickory or applewood), soaked in water for 30 minutes before use
Instructions
- Preparation: Prepare your smoker following the manufacturer’s instructions. Soak the wood chips in water for about 30 minutes to ensure they produce steady smoke without burning quickly.
- Clean and Dry Chicken: Rinse the chicken breasts under cold water and pat them completely dry using paper towels to help the rub adhere better.
- Make the Spice Rub: In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, thyme, and oregano. Mix thoroughly to create a uniform rub.
- Apply Rub and Marinate: Rub the spice mixture evenly over each chicken breast. For deeper flavor, cover and marinate in the refrigerator for at least 30 minutes up to 2 hours.
- Heat the Smoker: Preheat your smoker to a steady temperature between 225°F and 250°F, ensuring it is ready to cook low and slow.
- Smoke the Chicken: Place the chicken breasts directly on the smoker grill grates. Close the lid and smoke for 1 to 1½ hours, or until the internal temperature reaches 165°F.
- Rest the Chicken: Remove the smoked chicken breasts from the smoker and let them rest for 5 to 10 minutes. This allows the juices to redistribute for moist, tender meat.
- Slice and Serve: Slice the chicken breasts and serve with your choice of fresh salad, sandwiches, creamy coleslaw, or roasted sweet potatoes.
Notes
- Soaking wood chips prevents them from burning too fast and helps produce more smoke flavor.
- Using a meat thermometer ensures chicken is safely cooked to the recommended temperature of 165°F.
- Marinating longer intensifies the flavor but is optional if short on time.
- Resting the meat after smoking keeps it juicy and tender.
- Try different wood chip flavors like applewood or hickory for varying smoke profiles.
