Make our simple Smoked Chicken Breast recipe and add another layer of flavor to one of the most versatile protein options available! You can dress this up in so many different ways, and you’re going to want to keep some of this on hand for easy lunches and dinners all week long.
Smoked Chicken Breast Recipe
Chicken breasts are one of those meats that most people have hanging around in the fridge or freezer all the time. It can go in so many different dishes, and there’s no easier lunch than slicing up a chicken breast for a salad, sandwich, or quick soup.
Our method is simple, and you can adjust it to suit whatever flavor profile you’d like. I’ll include suggestions below for different rubs, and our easy brine recipe works no matter how you use the chicken.
Speaking of brine, it is totally optional. It adds flavor and moisture to the breasts, but they’ll still be delicious if you skip that step. Don’t let a lack of pre-planning get in the way of you and a chicken great sandwich!
Why you’ll love this dish…
- Easy to prepare!
- BIG flavor.
- Versatile uses!
- Great for meal prepping. Set yourself up to make good decisions!
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Smoked Chicken Breasts shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Brown sugar
- Chicken breasts
- Barbecue rub (suggestions below)
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How to make Smoked Chicken Breast
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
This part is optional, but if you aren’t in a big hurry it does add quite a bit to the end result!
Fire up the smoker and preheat to 225°F.
Remove the breasts from the brine and pat dry. Season with the rub of your choice on all sides.
Smoke for 35-45 minutes and flip. Continue to smoke until the internal temperature reaches 165°F. Remove and tent with foil for 10-15 minutes before slicing.
Enjoy now or toss it in the fridge for an easy lunch option tomorrow!
Try our Traeger Grilled Chicken Breast too!
Smoked Chicken Breast FAQ
Can this recipe be made in advance?
Yes! This is one of my favorite meal-prep recipes to make ahead for simple and quick lunches all week long. It saves me from running for takeout so often!
Can you make this in a larger batch?
This recipe can be doubled or tripled easily for larger families or more easy lunches and dinner options all week. Just double the brine if you’re doing a bigger batch. You shouldn’t need to triple it unless you’re really going bonkers on the chicken. Use your best judgment.
Prep the brine and toss your chicken breasts in as soon as you get them from the store, and then FREEZE in a freezer baggie. The chicken will brine as it thaws in the fridge! This way, you can buy in bulk, save money, AND save on prep time. Freezing in brine will also help protect the chicken breast from freezer burn.
Try with our Greek Chicken Marinade too!
Serve this with…
More great chicken recipes to love!
- Grilled Buffalo Chicken Tenders
- Traeger Jerk Chicken Thighs
- Traeger Grilled Chicken Recipe
- Pellet Grill Chicken Paprikash
- Traeger Chicken Teriyaki
- Traeger Chicken Wings
- Sweet Chili Chicken Leg Quarters
- 1 1/2 cups water
- 1/8 cup salt
- 1/8 cup brown sugar
- 2 large chicken breasts
- 2 tablespoons barbecue rub (suggestions below)
- Combine the water, salt, and brown sugar in a small pot. Bring to a simmer and let the salt and sugar fully dissolve. Remove from the stove and place into a container. Add a cup of ice cubes and put in the fridge to chill.
- Once the brine is cooled, add the chicken breasts. Let them brine for at least 4-6 hours, but overnight is best.
- Preheat your pellet grill or smoker to 225°F.
- Remove the chicken from the brine and pat dry.
- Season with rub.
- Place the chicken breasts on the smoker and let them cook for about 35-45 minutes before flipping to the other side.
- Cook until the internal temperature reaches 165°F.
- Remove from the grill and let rest for 10-15 minutes, tented with foil.
- Slice, against the grain, and serve with your favorite sides, on top of your favorite pasta, or in a taco salad or burrito bowl.
- The brine is optional, but it definitely adds to the final result!
Choose the rub that best suits whatever you'll be using the chicken in. Suggestions below!
- season with garlic powder, salt, and pepper.
For a Mexican twist:
- season with some Spanglish Asadero rub
For a Caesar wrap:
- season with lemon pepper and salt.
For a Chicken Parmesan:
- season with basil, oregano, garlic powder, salt, and pepper.
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Amount Per Serving: Calories: 133Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 54mgSodium: 3497mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 20g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.