When I first started cooking, I never imagined I’d be behind the grill one day, let alone a smoker–leave that for the pros! But this super easy recipe is proof that smoking BBQ chicken on the grill is something anyone can do, and it doesn’t take nearly as long as I originally imagined. You’re just a handful of ingredients and about an hour away from tender, juicy smoked chicken breasts!
Ingredients for Smoking Chicken Breasts
Chicken: This smoker recipe was designed for boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs, but they will take a bit longer to cook. Spices: Kosher salt, smoked paprika, onion powder, and garlic powder add a savory and smoky flavor to the meat. Oil: Olive oil helps the spices adhere to the chicken, and prevents the chicken from sticking to the grill.
BBQ Sauce: Choose your favorite barbecue sauce for serving!
Tips for Success
I use a simple smoker box to place on my grill for recipes like this. Smoker boxes are relatively small and pretty affordable, and they’re really easy to use! Be sure to fully dry the chicken breasts before cooking–any extra moisture will prevent the spices from sticking and may interfere with the smoking process. Use an instant-read meat thermometer to check the internal temperature of the chicken. Time is not as accurate of an indicator as the temperature! I usually take my chicken off the smoker at about 162°F and let it raise to 165°F while it rests. Some others seasonings I love for this recipe are five spice, chili seasoning, Creole seasoning, adobo, or taco seasoning.
How to Store and Reheat
Store leftover smoked chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat on the grill, or in a 300°F oven, for 8-10 minutes, until 165°F internally. Or freeze it in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Since I’ve already got the barbecue sauce out, I like to serve these smoked chicken breasts with BBQ baked beans and other classic BBQ sides, like creamy coleslaw, cornbread, and mashed potatoes. And keep that smoky flavor going with some smoked mac and cheese–trust me, it’s so yummy!
How to Smoke Chicken Breast Step by Step
Prep Your Grill/Smoker: Soak the wood chips in water for at least 30 minutes prior to cooking, and preheat the grill to medium heat (350-375°F). Then fill the smoker box with wood chips and place the smoker box on the grill. Season the Chicken: Pat 4 boneless, skinless chicken breasts dry with paper towels. Combine 1½ teaspoons of kosher salt, 1½ teaspoons of smoked paprika, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder in a small dish. Rub 2 tablespoons of olive oil and the spices over the chicken pieces, coating them completely. Smoke the Chicken: Turn the heat down to low between 225-250°F. Smoke the chicken over indirect heat by turning off half of the burners on the grill and placing the chicken over the unlit burners for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F. Brush 1 cup of BBQ sauce over the chicken if desired.
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