Smoked chicken doesn’t have to be complicated. In fact, it’s incredibly easy to use a handful of pantry spices to get juicy chicken packed with smoky goodness. The low-and-slow smoking makes sure every bite stays moist, while the quick blast of high heat at the end gives you that buttery, crispy finish we all love.
Make it a meal and serve with a side of potato salad or coleslaw.
Why Our Recipe
- An easy recipe that’s perfect for beginners or more seasoned pros to get juicy chicken with tons of smoky flavor.
- Easy homemade rub that lets the chicken really shine.
- Finishes hot for that perfect buttery, crispy outside.
If you are new to the smoker or an old pro, this recipe will make you look good either way. It’s tasty enough to impress any backyard crowd. Plus, that simple spice rub means no special trips to the store. Just real, delicious chicken that’s ready to steal the show.
Ingredient Notes
- Salt: Regular table salt works fine, but some prefer kosher salt for rubs. Bump up the amount to 2 teaspoons of kosher instead of 1 1/2 teaspoons table salt.
- Black Pepper: Freshly ground pepper gives the best flavor, but pre-ground is totally fine too.
- Smoked Paprika: Adds a mild smoky depth. If you only have sweet paprika, it works too.
- Dried Parsley: Adds a little herby note.
- Onion Powder: Boosts the savory flavor.
- Garlic Powder: Adds a nice, mellow garlic taste.
- Boneless Skinless Chicken Breasts: Look for medium-size breasts with an even thickness so they cook at the same rate. About 2 pounds total.
- Olive Oil: Helps the seasoning stick and keeps the chicken moist.
- Salted Butter: Melted butter gives the chicken that rich, buttery finish. You can also use unsalted butter if that’s what you have on hand.
Pellet Recommendations
When it comes to chicken, Chef Cayt’s professional Pitmaster recommendations for pellets are either cherry or hickory, or you can use a combination of both.
Cherry Pellets: offers a slightly sweet, fruity smoke that doesn’t overpower the chicken. It is known for adding a reddish hue to the meat on top of the smoky flavor.
Hickory Pellets: has a strong, savory smoke. For those who love a classic barbecue flavor, hickory is the way to go.
Hickory Cherry Combination: you can combine pellets to produce the best of both worlds with a strong, savory smoke with fruity undertones, and a beautiful red smoke ring on your chicken.
Our favorite smoker products…
We’re currently smoking on our Recteq pellet smoker and love it. For a less expensive option, we’ve also had great experiences with our Camp Chef pellet smoker.
Makeshift Smokers
Turn your gas or charcoal grill into a makeshift smoker. It’s not as convenient, but it can still work! Just be sure to monitor the grill temp and add wood chips as needed to keep the smoke going.
Gas Grill: If your gas grill has multiple burners, turn one side on low and leave the other side off. Place a smoker box or a foil pouch filled with wood chips (poke a few holes in the foil) over the lit burner. Keep the chicken breasts on the unlit side for indirect cooking and close the lid. Maintain a temperature around 225°F.
Charcoal Grill: Push all your coals to one side of the grill. Add wood chunks or soaked wood chips directly on the coals for smoke. Place the chicken breasts on the opposite side for indirect cooking. Adjust vents as needed to keep the temperature steady around 225°F.
Use a Meat Thermometer
A meat thermometer is your best friend when smoking chicken. It takes all the guesswork out and makes sure you never end up with dry or undercooked chicken. For this recipe, aim to pull the chicken breasts off the smoker when they hit 160°F (71°C). As the chicken rests, carryover cooking will bring the internal temperature up to the safe 165°F (74°C). Always insert the thermometer into the thickest part of the breast for the most accurate reading.
Storage & Reheating Instructions
Refrigerate leftover smoked chicken breasts in an airtight container for up to 4 days.
Freeze by wrapping each breast tightly in plastic wrap or foil, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently to keep the chicken moist. Place chicken in a baking dish, cover with foil, and warm at 300°F for about 10-15 minutes or until heated through.
Super easy. Super delicious. The chicken was moist and well flavored. A keeper recipe for sure. We will probably try to adapt this to other meats, as well.
Can I use same ingredients and bake in oven?
Absoutely! It makes for a very tasty chicken breast no matter how you cook it.