It may seem like a daunting task, but smoking a chicken breast is actually pretty easy. The key to keeping the meat tender and juicy is by removing it from the smoker or grill before cooking all of the moisture out. This way, when you do cook your chicken breasts in the smoker or grill they will be moist and delicious!
There are many different ways to smoke a chicken breast, depending on what type of flavor profile you are looking for. If you want something sweet, try adding honey or brown sugar to your rub! Smoked paprika goes great with something spicy while garlic powder pairs well with just about anything.
You can even mix two of these flavors together for an interesting new taste! And don’t forget about plain old salt & pepper.
Preparing The Chicken For Smoking
One step you want to make sure to include is brining the chicken. With smoked chicken breast, the brine is what will keep the meat nice and tender during cooking. A good brine also breaks into the amino acid structure of poultry, trapping the flavor and moisture in the meat.
When smoking chicken, the true secret to juicy meat is in the brine. Cooking smoked chicken isn’t hard, but it does requires a bit of preparation time to smoke them properly.
Smoked Chicken Breast Brine
Many grillers brine their chicken to keep it soft when smoking. I like the taste and texture of chicken placed directly over the smoker with minimal preparation. During brining, salt and sugar combine to alter the cell structure of the meat itself, enhancing liquid retention inside the cells.
Remember to plan ahead to allow enough time for a chicken to sit in the brine before you smoke it — ideally for 24 hours. Once the chicken is brined, pat dry and cook according to the directions below.
Drying The Chicken Before Smoking
After brining, store the chicken in the refrigerator uncovered for several hours. This will dry up the skin and create a sticky layer ideal for absorbing smoke. It also makes chicken breast have better flavor and color.
How to Cook Chicken Breast (And Keep It Juicy Tender)
Chicken is a versatile protein that is eaten worldwide and cooked via in many different methods.
Here’s everything you need to know about how to smoke chicken breast, including:
- How to prepare chicken for a smoker
- What type of wood to use in the smoker
- What to do with leftover cooked chicken breast
Smoking
The best method for smoked chicken is to smoke it uncovered so it can get a nice smoke ring. Shoot for a smoking temperature of 225 degrees Fahrenheit. This will ensure that there is plenty of time for the smoke to penetrate the bird as it slowly comes up to temperature (165 degrees Fahrenheit, internally).
During the last 30 minutes of cooking, apply your BBQ sauce (if you are using one) and continue smoking to let the sauce set. After the chicken reaches the appropriate internal temperature, remove it from the grill and allow it to rest for 10 – 15 minutes before slicing and serving.
Smoked Chicken On A Propane Smoker
A propane smoker is easy to use for smoking chicken breasts. Propane smokers are ideal for boneless skinless chicken breast and are easier to use than charcoal smokers. Most models include control options to keep the smoking temperature at an ideal level.
For a flavorful taste, try smoking with different types of wood or, if you’re using a whole chicken, put a can of beer or cider into a beer can holder. The ideal smoking temperature is about 225 to 250 degrees Fahrenheit for chicken breast. The temperature needs to remain constant in order for the chicken to be smoked properly.
Smoked Chicken On A Pellet Smoker
Instead of charcoal and propane to heat, a pellet smoker burns wood pellets. The pellets last longer than firewood because the smoker slowly moves them into the stove. You can choose pellets from different woods to give chicken breasts a taste unique to that particular wood (for example, apple, cherry, pecan, etc.). It’s best to use a mild-tasting wood for chicken, to avoid a harsh taste.
Set your smoker to 225 degrees before inserting the chicken. The electrical element keeps the temperature of the smoker even during smoking. Pellet stoves use electrical power to heat an auger that has been fed wood pellets to smoke the meat.
Smoked Chicken On A Charcoal Smoker
Charcoal gives the poultry breasts a nice taste and makes a nice crust on the meat. The aim is to keep the smoker at an ambient temperature to make certain the chicken didn’t smoke quickly. Wait until grilling reaches 225 degrees Fahrenheit which is an ideal temperature for smoking chicken breasts.
To prepare a charcoal grill smoker, place the charcoal in the bottom pan and light, leaving the smoker open and covered. You’ll have to monitor the bottom pan and keep enough charcoal lit to regulate the temperature throughout the smoker.
Smoked Chicken On A Electric Smoker
Simply brine the chicken breasts, select the time and temperature, and let the electric smoker do the rest. For a whole chicken, it takes about 45 minute per pound to reach an internal temperature of 165 Fahrenheit.
Searing
Chicken breasts are best seared before roasting on a grill. Searing makes the skin tougher and avoids getting too rubbery. When much of the fat is taken away it gets thinner and crispier. Sear the chicken breasts in a hot pan with enough butter and oil.
It will convert chicken to perfection that’s a pleasure to eat. Say goodbye to the rubbery skin around your smoked chicken breasts.
What Is The Best Wood For Smoked Chicken Breast?
Choosing the wrong kind of wood can affect the taste of chicken or seasoning. Each wood pellet produces different smoke characteristics that infuse different flavors into the chicken. Selecting a hardwood means you should find a good balance between chicken, brine, and smoke from the wood and the chicken. Many softwoods produce noxious fumes that yield a nasty taste, so be sure to avoid softwoods like pine and cedar.
Applewood
Applewood is good as a slow-cooked product and goes great with chicken breasts. Appleseeds add an uplifting sweetness at the start.
Maple Wood
Maple gives the chicken a spicy flavor. It works well for chicken breasts dry dipped in brown sugar and paprika.
Cherry Wood
Pair cherry wood with hickory or alder for a rich oaky flavor. Pair cherry and alder wood for a mild sweetness.
Mesquite
The boldness of the timber creates strong smoke good for chicken breasts brined or wet cured in salt.
Finish with a Glaze
This smoked chicken breast recipe uses a hot sauce glaze containing brown sugar lime juice and Yellowbird habanero hot sauce. You want it to be thicker than you want (think bourbon sauce) so that the sauce will not completely drip off the chicken when you brush it on. If you want to make your own sauce, take a look at spiced Mexican BBQ sauce or chipotle BBQ sauce.
The Best Smoked Chicken Breast Recipe:
Found from Hey Grill Hey
This Smoked Chicken Breast is a wonderfully juicy, smoky chicken breast that’s fast and perfect for multiple occasions. It can be the star of your dinner party or an easy meal to throw together on busy weekdays when time doesn’t allow you much more than cooking up some vegetables with olive oil & vinegar before heading out into town!
The Best Seasoning for Smoked Chicken Breast:
The recipe calls for seasoning and letting the chicken rest while the smoker heats. It allows seasoning time to “melt” the chicken which changes the appearance of dry seasoning to a more dry exterior. The low and slow cook does not mean you need to marinate or brine the chicken breast, making it a winner in our book.
Feel free to change the seasoning. Want the earthiness of the dish? Add cumin. And although many people don’t think about it, don’t have a fear of cinnamon! It can add a spicy sweetness to the dish. Also, ground cloves are another interesting addition added to Mexican seasoning blends. This sliced smoked chicken breast recipe calls for olive oil to aid in distributing the rub evenly.
How Long Should I Smoke Chicken Breast?
Avoiding the use of a good thermometer is the #1 cause of raw and uncooked chicken. Invest in a good-quality meat thermometer that will assist in keeping track of the temperature of your meat for any smoking session.
Always keep an eye on chicken in the smoker. Place the chicken breasts back into their original positions after the internal temperature is reached 160 degrees F (keep the meat thermometer on the thinner portion of the meat.) It takes about 1 hour to complete smoking chicken breasts.
Smoked Chicken Breast FAQ:
Storing and Reheating
It is possible to freeze smoked chicken to prolong its life and make reheating easy. Portion it out into meal-sized amounts to avoid waste or thawing the chicken multiple times, which can encourage bacterial growth. To thaw, put it in the refrigerator overnight before reheating.
Target Internal Temperature For Smoked Chicken
Smoked chicken breast is cooked to a safe temperature of 165 degrees. To reach a tender succulence, chicken needs to be at a temperature over 185, though you will need to wrap the chicken in foil during the final stages of cooking to lock in moisture.
When Should I Take Smoked Chicken Breast Out To Rest?
The recipe instruction says not to pull the chicken breasts from the smoker until the meat is 160 Degrees. Usually, I make a tent in a pan or a skillet with a few pieces inside. If the temperature is less than 160 °F then you may have to leave the chicken inside the smoker for a few more minutes.
If you have to cook the smoked chicken breast, electrical smoking models are ideal – adjusting the temperature just makes it easier. Electric smoker models can be used to ensure that chickens are cooked properly prior to cooking them.
What To Serve With Smoked Chicken Breasts?
Sliced smoked chicken breast is a wonderful and flavorful dish, and it goes well with a range of different flavors. Any type of delicious green can be served with it; some good ideas are chard that’s sauteed in some butter and rice wine vinegar, or roasted asparagus drizzled in olive oil.
A spinach salad is also another great choice for any meal, especially one like this where the chicken is already quite savory on its own. Other options include mixing lettuce together with green beans and tomatoes.
Quinoa would also make for an excellent option to go with this entree because it has such a nutty taste that complements just about anything! If you love chicken just as much as us try “Smoked Chicken Thighs” or a recipe from our article “25 Smoker Recipes.”
Wrapping Up
You just found out how to have perfectly smoked chicken breasts without dry, tough meat. Now you can impress your family and friends with this delicious dinner idea that takes no time at all! It’s also easy to make ahead of time for those crazy weeknights when you don’t know what else to cook.
So take the guesswork out of cooking up a good meal by following these simple steps above. Who knows? Maybe they’ll even help inspire some new recipes in your kitchen as well!
