Smoked chicken breast is one of my favorite dishes to make and eat. I love the smoky flavor and the juicy texture of the chicken. It goes well with any side dish, such as salad, rice, or potatoes. It’s also great for sandwiches, salads, or wraps.

To make smoked chicken breast, I need a smoker, some wood chips, a meat thermometer, and some BBQ sauce. I also need some chicken breasts, olive oil, and my chicken seasoning. I prefer to use boneless, skinless chicken breasts because they cook faster and more evenly. But you can also use bone-in chicken breasts if you like.

The first thing I do is season the chicken breasts with olive oil and my chicken seasoning. I rub the seasoning all over the chicken, making sure to cover every inch. Then I let the chicken rest for about 15 minutes, while I preheated the smoker.

I set the smoker to 225°F and added some wood chips to the firebox. I like to use apple or cherry wood because they give a mild and sweet-smoke flavor. But you can also use other types of wood, such as hickory, mesquite, or oak.

When the smoker is ready, I place the chicken breasts on the grill grate, leaving some space between them. I insert the meat thermometer into the thickest part of the chicken and close the lid. I let the chicken smoke for about an hour, or until the internal temperature reached 165°F.

I check the chicken occasionally, and spray some water or apple juice on it, to keep it moist and prevent it from drying out. I also added more wood chips to the firebox, if needed, to maintain the smoke level.

When the chicken is done, I take it out of the smoker and let it rest for about 10 minutes, covered with foil. This allows the juices to redistribute and the chicken to become more tender. Then I slice the chicken and serve it with some BBQ sauce on the side. You can also brush some BBQ sauce on the chicken before slicing, if you like.

That’s how I make smoked chicken breast. It’s simple, but so tasty. The chicken is tender, juicy, and smoky.

The seasoning adds a nice flavor and a bit of spice. The BBQ sauce adds some sweetness and tanginess. It’s a perfect dish for any occasion.

Detail:

Here’s how I season the chicken breasts:

Seasoning the Chicken Breasts

Firstly, I take the chicken breasts out of the fridge and pat them dry. In the smoker, this prevents excess moisture from steaming the chicken.

Using olive oil, I rub it all over the chicken breasts. One tablespoon of oil per chicken breast. It also adds moisture and flavor to the chicken and helps the seasoning stick.

The chicken breasts are rubbed with my chicken seasoning. I use about a tablespoon of seasoning for each chicken breast.

You can use more or less, depending on your taste. My chicken seasoning is a blend of salt, pepper, garlic powder, onion powder, paprika, cumin, and oregano. It gives a nice flavor and a bit of spice to the chicken. You can also use your favorite BBQ rub or seasoning if you prefer.

I flip the chicken breasts over and repeat the same steps on the other side. Make sure to cover every inch of the chicken with oil and seasoning.

I let the chicken rest for about 15 minutes while I preheated the smoker. This allows the seasoning to penetrate the chicken and a chicken to come to room temperature. This helps the chicken cook more evenly and absorb more smoke flavor.

Here’s how I preheat the smoker and add wood chips:

Preheating the smoker and Adding Wood Chips

① I turn on the smoker and set the temperature to 225°F. This is the ideal temperature for smoking chicken breasts, as it allows them to cook slowly and evenly, and absorb more smoke flavor.

② I wait for the smoker to reach the desired temperature, which usually takes 15 to 20 minutes. I check the temperature gauge on the smoker or use a digital thermometer to make sure it’s accurate.

③ I choose the type of wood chips I want to use for smoking. I like to use apple or cherry wood because they have a mild and sweet-smoke flavor. But you can also use other types of wood, such as hickory, mesquite, or oak. You can also mix different types of wood, to create your flavor combination.

④ I soak the wood chips in water for about 30 minutes before adding them to the firebox. This helps them burn slower and produce more smoke. You can also add some herbs, spices, or fruit peels to the water to infuse some extra flavor into the wood chips.

⑤ I drain the wood chips and add them to the firebox. I use about a handful of wood chips for each hour of smoking. I make sure to spread them evenly over the coals and close the lid. I let the wood chips start smoking, which usually takes a few minutes.

That’s how I preheat the smoker and add wood chips. It’s not very difficult, but very important. The smoker and the wood chips are the key elements for making a good smoked chicken breast. They provide the heat, the smoke, and the flavor.

Here’s how I smoke the chicken breasts in the smoker:

Smoking the Chicken Breasts in the Smoker

① I take the seasoned chicken breasts and place them on the grill grate of the smoker. I leave some space between them, so they don’t touch each other. This allows the smoke to circulate them, and cook them evenly.

② I insert the meat thermometer into the thickest part of one of the chicken breasts and make sure it doesn’t touch the bone or the grill. This helps me monitor the internal temperature of the chicken, and avoid overcooking or undercooking it.

③ I close the lid of the smoker and let the chicken smoke for about an hour, or until the internal temperature reaches 165°F. This is the safe temperature for chicken, according to the USDA. You can also check the doneness of the chicken by cutting into it and making sure the juices run clear and the meat is no longer pink.

④ I check the chicken occasionally, and spray some water or apple juice on it, to keep it moist and prevent it from drying out. I also added more wood chips to the firebox, if needed, to maintain the smoke level. I don’t open the lid too often, though, because that lets the heat and the smoke escape, and extends the cooking time.

⑤ When the chicken is done, I take it out of the smoker and let it rest for about 10 minutes, covered with foil. This allows the juices to redistribute and the chicken to become more tender. Then I slice the chicken and serve it with some BBQ sauce on the side. You can also brush some BBQ sauce on the chicken before slicing, if you like.

That’s how I smoke the chicken breasts in the smoker. It’s not very hard, but it takes some patience and attention.

The smoker and the wood chips do most of the work, but you still need to check the temperature, the smoke, and the moisture. The result is worth it, though. The chicken is tender, juicy, and smoky. It’s a mouthwatering dish that everyone loves.

How I decorate and serve the dish:

Decorating and Serving the Dish

I take the smoked chicken breasts and slice them into thin pieces. I arrange them on a large platter and drizzle some BBQ sauce over them.

I garnish the platter with some fresh parsley, cilantro, or mint leaves. This adds some color and freshness to the dish. It also gives a nice contrast to the smoky flavor of the chicken.

I serve the dish with some bread, salad, rice, or potatoes. These are some of the best side dishes for smoked chicken breast, as they balance the richness and the flavor of the chicken. You can also serve the dish with some coleslaw, corn, or beans if you like.

I enjoy the dish with my family and friends and share the joy of cooking and eating. This is the best part of making smoked chicken breast. It’s a satisfying and delicious dish that everyone loves.

How long to smoke chicken for?

The temperature of smoking chicken breast is between 225°F and 250°F. This is the range that allows the chicken to cook slowly and evenly and absorb the most smoked flavor. If the temperature is too low, the chicken will take too long to cook and may dry out or become rubbery. If the temperature is too high, the chicken will cook too fast and may burn or become tough.

The ideal time for smoking chicken is about 45 minutes per pound, or until the internal temperature reaches 165°F. This is the safe temperature for chicken, according to the USDA.

You should use a meat thermometer to check the temperature and ensure it’s accurate. You should insert the thermometer into the thickest part of the chicken and avoid touching the bone or the grill.

You can also check the doneness of the chicken by cutting into it and making sure the juices run clear and the meat is no longer pink.

You want to make sure the chicken is cooked to the right temperature and time and has the right amount of smoke and flavor.

Finally, I hope you enjoy this dish and share it with your family and friends, especially your loved ones. Happy Valentine’s Day~