smoked chicken breast

Without a doubt, a smoked boneless chicken breast is one of the best things that you can make with a grill. Tender, juicy and incredibly flavorful, this way of cooking chicken produces excellent results consistently.

Smoked Boneless Traeger Chicken Breast Recipe

chicken breast.

table salt.

white sugar.

soy sauce.

lemon juice.

olive oil.

paprika

chili powder

thyme.

garlic

onion powder

cayenne pepper

kosher salt.

freshly-cracked black pepper.

First, pour two quarts of cold water in a bowl or large container.

Then, add half a cup of table salt and half a cup of white sugar.

Then, pour a bit of olive oil into the liquid.

Mix well using a large spoon. 

Make sure that both the sugar and the salt dissolve completely in the water. 

Additionally, you may add a quarter of a cup of soy sauce and a bit of lemon juice.

Now, you have your brine mixture ready. Set it aside.

Next, take your boneless chicken breasts and put them into the large bowl or container with the brine.

Make sure that all the pieces are fully covered by the liquid. 

Then, without covering it, place the container in a place where it won’t be disturbed.

If you can, leave the chicken brining overnight so it can absorb as much flavor and moisture as possible.

If you don’t have the time, however, you can brine the chicken breasts for as little as 30 minutes.

While your chicken is brining, make the rub that will be used later.

In a small bowl, place the paprika, chili powder, thyme, garlic powder, onion powder, cayenne, kosher salt and black pepper. 

Then, simply mix the ingredients with a fork until the rub is homogeneous and consistent. 

That quickly, your rub is ready to be used.

At this point, you are ready to apply the rub to the boneless chicken breasts.

Take the chicken pieces out of the brine and dry them individually with paper towels.

Try to remove as much moisture as possible in order for the rub to stick to the chicken properly.

Put the chicken pieces on a baking sheet and use a spoon to cover it with the rub. 

Then, using your hands, rub the spices into the meat.

Rub thoroughly and vigorously until all the pieces are completely covered in the rub. 

At this point, your chicken breasts are ready to be smoked. 

If the grill isn’t ready yet, however, put them back in the refrigerator until it is.

It’s important to know that, in order for this smoked chicken breast to recipe properly, the Traeger grill needs to be properly readied. 

That means that you should fire your grill up at least half an hour before putting the chicken in it.

Before getting it going, though, make sure that your Traeger is perfectly clean.

To properly smoke boneless chicken breasts, you need to get your Traeger grill to 250°F.

Use your thermometer to make sure this is the case.

Once you reach the temperature and you see that it’s stable, put the chicken pieces in the grill.

Close the lid and leave everything be for 45 minutes. It’s important not to lift the lid during this time.

After 45 minutes of grilling, check the interior temperature of your Traeger grill.

Ideally, it should be at least 165°F. If it isn’t, make sure to elevate it to around 200°F.

After that, close the lid again and let the chicken grill for an additional 15 minutes.

After that time has elapsed, you are ready to take the chicken pieces out of the grill.

Don’t be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry.

 Instead, wait for a good five to ten minutes.

This smoked chicken breast is boneless skinless chicken that's coated in a homemade BBQ seasoning, smoked to tender and juicy perfection, then brushed with BBQ sauce. The best chicken breasts you'll ever eat!

Smoked Chicken Breast

chicken brine (optional but highly recommended)

chicken breasts

BBQ spice rub (homemade or store bought)

BBQ sauce (homemade

Follow the brine recipe as instructed, cutting all the ingredients in half. Place your chicken breasts in the bowl of brine, cover and refrigerate for 2 hours.

Remove your chicken from the brine. Pat dry. Preheat your smoker to 250 degrees F.

Coat the chicken breasts with the spice rub.

Place the chicken in the smoker and cook for 60-90 minutes or until a thermometer inserted into the thickest part of the breast registers 165 degrees F.

Brush the chicken breasts with the BBQ sauce then smoke for an additional 10 minutes.

Let the chicken sit for 5 minutes. Slice and serve with any remaining BBQ sauce.

Smoke Chicken Breasts (Crispy & Juicy)

chicken breasts (large, bone-in and skin-on)

Tbsp butter (for searing)

Tbsp oil (for searing)

BBQ sauce (for glazing; use your favorite BBQ sauce)

tsp kosher salt (or

Tbsp brown sugar

Tbsp Ancho chile powder

tsp black pepper

garlic powder

tsp cayenne pepper

rosemary leaves (ground)

water

Tbsp kosher salt

brown sugar (or white sugar)

carrot

onion

garlic (peeled and cut in halves)

bay leaves

black peppercorns

To prepare the brine, bring 2 cups of water to a boil in a small pot. Add the salt and sugar, and stir to dissolve. Add the rest of the ingredients, excepr the remaining water, stir and remove from the heat. Cover and let cool, then mix with the rest of the water and chill to below 40F. To chill the brine faster, substitute some of the water for ice.

Place the chicken breasts in the brine and keep refrigerated for 4 hours. Remove the breasts from the brine and pat dry with paper towels. Refrigerate for a few more hours, uncovered, to dry, if time permits.

Preheat smoker to 225F at the grate level.

In a large cast iron skillet, heat the cooking oil and butter, over medium-high heat. Sear the chicken breasts, skin side down, about 1-2 minutes or until the skin is golden brown.

Rub the chicken with the dry rub. Pat down to make the seasonings stick.

Transfer the chicken breasts to the smoker, skin side up.

Smoke at 225F for about 40-60 minutes, or until the internal temperature reaches 150F.

Brush the breasts with BBQ sauce and continue smoking for another 5-10 minutes or until the internal temperature reaches 155F and stays there for a minute.

Remove the chicken from the smoker, let rest for 5 minutes and serve with your favorite side dish.

Mexican seasoned chicken breast smoked to perfection and finished with a sweet and spicy hot sauce glaze.

Traeger Smoked Chicken Breast

Tbsp (16 grams) Olive Oil

Tbsp Chili Powder

Salt

tsp Garlic Powder

tsp Dried Oregano

tsp Ground Coriander

tsp Cinnamon

C (48 grams) Brown Sugar

Tbsp (30 grams) Hot Sauce (I used Yellowbird Habanero)

Tbsp (15 grams) Lime Juice

Pat the chicken dry with a paper towel...

Pat the chicken dry with a paper towel before coating in the olive oil. Mix the dry rub ingredients together before sprinkling over the chicken. Gently massage to fully coat all the chicken. Cover and rest at room temperature.

Preheat smoker to 225ºF with lid closed for...

Preheat smoker to 225ºF with lid closed for 10 minutes.

Place the chicken on the smoker and cook...

Place the chicken on the smoker and cook for 50-60 minutes or until the chicken is around 125ºF to 135ºF internally.

Brush the hot sauce and brown sugar mixture...

Brush the hot sauce and brown sugar mixture on top of the chicken and cook another 30-40 minutes until the chicken reaches an internal temperature of 160ºF to 165ºF. (If you have smaller pieces of chicken, you may want to pull them earlier as they come up to temperature.)

Remove from the smoker and let the chicken...

Remove from the smoker and let the chicken rest for 3-5 minutes before slicing and serving. You can wrap in foil and place in an oven or cooler if you're waiting on sides or other dishes to come off the grill.

This easy Smoked Chicken Breast Recipe is made on a pellet grill and is so simple to make. The boneless, skinless chicken breasts are juicy and flavorful; coated in a dry rub that has the perfect balance of sweet, salty, and spicy flavors. Plus, this recipe does not require any marinating or brining, and the smoking process only takes 1 hour, making it a perfect meal for busy weeknights. This is also perfect for meal prep; cook the chicken and then reheat for lunch or dinner!

Easy Smoked Chicken Breast Recipe on a Pellet Grill

chicken breasts (boneless, skinless)

olive oil

tbsp Dry Rub for Chicken (or your favorite seasoning.)

Preheat the smoker to 225°F.

Use paper towels to pat the chicken dry.

Apply oil evenly over the entire chicken breast.

Apply the dry rub over the chicken breast and ensure it covers all parts; top, bottom, and sides.

Once the smoker comes up to temperature, place the chicken breasts directly on the preheated grill.

Close the lid and smoke until the internal temperature of the chicken breast, measured in the thickest part of the meat, is 165 degrees F. This will take about 1 hour.

If you like BBQ sauce, apply your favorite sauce for the last few minutes of cooking time.

Remove the smoked chicken breasts from the grill and place them on a serving tray. Cover with aluminum foil and rest for 5 minutes to allow the juices to reincorporate into the meat.

Serve with your favorite side dishes and enjoy!

https://embed.mediavine.com/videos/ry1mmkfqliamqsdskufd

This easy Smoked Chicken Breast Recipe is made on a pellet grill and is so simple to make.  The boneless, skinless chicken breasts are juicy and flavorful; coated in a dry rub that has the perfect balance of sweet, salty, and spicy flavors. Plus, this recipe does not require any marinating or brining, and the smoking process only takes 1 hour, making it a perfect meal for busy weeknights.  This is also perfect for meal prep; cook the chicken and then reheat for lunch or dinner!

Easy Smoked Chicken Breast Recipe on Pellet Grill

This Smoked Chicken Breast Recipe is the perfect weeknight smoking dinner to make! Takes no time to prep and is so full of flavor as well.

Smoked Chicken Breast Recipe

Chicken Breasts

Montreal Steak Seasoning

Start by pulling out your chicken breasts and brushing them with oil. Now you can dab them dry with paper towels or even use dark meat or chicken wings instead, that&#39;s what i love about chicken recipes there is no best way

Season your breasts with a dry rub of the seasonings above or seasonings of your choice.

Allow the boneless breasts to accumulate to room temperature (this helps them smoke better as they will take in the smoke flavor better)

Start your smoker up and get it rolling smoke.  I used Pit Boss Grills Mesquite pellets but you can use any flavor of pellets to smoke your chicken.

It is important to note you can make this on any type of smoker, a Traeger smoker, Charcoal Smoker, gas grill, electric smoker, or charcoal grill. The cooking time will vary based on how it is cooked, but also on the size of the breasts if it&#39;s a whole chicken, and the cut of chicken. Just be sure to know how your smoker smokes and to use a water pan or aluminum foil if needed. 

Once I get my Pellet Grill rolling smoke I set it at 225 degrees with the P Setting at P7.  You can cook at a hotter temperature if you are in a hurry but 225 on my Pitboss is my sweet spot. The lower temperature and indirect heat give me the best results.

Flip your meat as necessary to make sure both sides cook evenly.

You want this to be at an internal temperature of165 degrees f or higher with the temperature probe or probe thermometer. 

Serve and enjoy!!

The best chicken – EVERRRR! See how to make Traeger smoked chicken breasts without brine! This super smoky main dish recipe comes with two seasoning ideas. Let’s smoke chicken in the pellet grill to PERFECTION!! | sipbitego.com

BEST Smoked Chicken Breast Recipe | Sip Bite Go

tbsp seasonings (any bbq dry rub or poultry seasoning)

Preheat pellet smoker

Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.

Prep chicken breasts

Prep chicken breasts for smoking. First pat dry with a paper towel to remove any excess chicken juice. Coat the chicken breasts in olive oil then add your chicken rub or BBQ seasoning of your choice. Massage in the dry rub so it adheres to the chicken breasts.

Smoke chicken breasts

Smoke chicken breasts at 225 degrees F for 2 - 3 hours depending on how thick your chicken breasts are. No flipping necessary.

Remove smoked chicken breasts

Remove smoked chicken breasts. When the chicken breasts reach 165 degrees F as measured with an internal read thermometer.

Rest

Rest. Allow the smoked chicken breasts to rest for 5-10 minutes before slicing.

Finish

Finish smoked chicken breasts by slicing it for a sandwich or salad and enjoy.

Deliciously juicy and smoked to perfection, this smoked chicken breast is a flavorful way to cook chicken breasts. Seasoned with a simple homemade chicken rub, this easy smoker recipe is perfect on the Traeger or any pellet grill.

Juicy Smoked Chicken Breast (Traeger or Pellet Grill)

chicken breasts ((about 2 lbs))

tbsp avocado oil

salt

tsp pepper

tsp chili powder

tsp coconut sugar ((or equivalent sweetener of choice, omit

sauce

Preheat your smoker to 225° Fahrenheit.

Make the rub by combining all of the rub ingredients in a small bowl and mixing.

Brush the chicken breasts on each side with a little oil. Then, season the chicken on both sides with the rub. The chicken should all be completely covered in the seasoning.

Place the chicken in the smoker to cook for 2-3 hours, or until it reaches and holds an internal temp of 150° for 5 minutes.

When the internal temp reaches 140°, brush the chicken on both sides with BBQ sauce.

When the chicken reaches and holds an internal temp of 150° for 5 minutes, remove it from the smoker.

Let the chicken rest for 10 minutes before slicing and serving.

This smoked chicken breast recipe yields the juiciest, most flavorful, tender chicken breast you've ever eaten.

chicken breast,

olive oil, substitute any other vegetable oil

Italian seasoning

paprika, preferably smoked

mustard

brown sugar, substitute coconut sugar

black pepper

cayenne pepper, optional

Preheat the smoker

Preheat smoker to 225°F according to the manufacturer's instructions. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.

Make the smoked chicken breast rub

In a medium sized bowl, mix together all of the dry rub ingredients.

Prep the chicken

Spread the olive oil evenly over all of the chicken breasts, and then apply an even layer of the seasoning mixture.

Smoke the chicken breasts

Place the chicken breasts in the smoker and smoke at 225°F until they reach an internal temperature of 160°F in the thickest part of the breast, approximately 1-1 1/2 hours depending on the size of the chicken. There's no need to wait until they've all reached 160°F; remove each chicken breast as they finish. The smoked chicken breasts will continue to cook once removed from the smoker and eventually reach a final temperature of 165℉.
I recommend using an internal meat thermometer to easily keep track of the temperature. Remember, always cook to temperature and not time!

Rest the smoked chicken breasts

Remove the smoked chicken breasts from the smoker and transfer them to a carving board. Tent them loosely with foil and let them rest on the counter for 10-20 minutes. This will allow the juices to redistribute back into the meat and not run out when slicing.

Serve the smoked chicken breasts

Once the chicken breasts have rested for 10-20 minutes they are ready to serve. Enjoy the juiciest, most flavorful chicken breasts you've ever had!

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