how long to smoke chicken breast – This Smoked Chicken Breast is a deliciously juicy, smoky chicken breast that comes together quickly and is suitable for a variety of occasions. It’s a perfect weeknight dinner, and it’ll feed a crowd at a backyard BBQ. All you need is chicken and a little of my award-winning Chicken Seasoning, and you’ll have the perfect chicken breast in no time.
BONELESS CHICKEN BREAST SMOKED
One of my favorite ways to eat chicken is smoked boneless chicken breast. Although I enjoy smoking overnight briskets and devoting time, energy, and attention to slow smoked ribs, there’s something special about smoking a fine, easy chicken breast.
Start by purchasing some boneless chicken breasts. These guys are cheap at the supermarket and ready to smoke right out of the box. For those of you who enjoy the flavor and texture of brined chicken breast, see my instructions for brining your chicken before smoking below. Plan on brining your chicken for 4 hours before putting it on your grill.
SMOKING CHICKEN BREASTS
The method of smoking chicken breasts is simple and straightforward. You just need a chicken, some seasoning, and some time. To get juicy, melt-in-your-mouth chicken every time, follow the steps below:
Preheat the grill. Preheat your smoker to 225 degrees F (I use my Camp Chef SmokePro). The chicken gets a sweet, bold flavor from oak or a fruit wood like cherry or apple.
Get the chicken ready. Remove the chicken from the brine, pat dry, and drizzle with olive oil if you want to brine it. Sprinkle with homemade chicken seasoning OR buy a bottle from my shop, Patio Provisions, to save yourself a step.
Get your cigarette on! Smoke the chicken for about an hour, or until it hits 160 degrees F on the inside.
Tent, let sit for a few minutes, then slice and serve. Remove the chicken from the smoker, tent it with foil, and allow it to reach 165 degrees F. Cut into slices and serve.
This chicken is delicious on its own, and it comes out juicy and flavorful thanks to the chicken seasoning. It’s also delicious with a smear of homemade BBQ sauce, such as my Kansas City BBQ Sauce or my Teriyaki BBQ Sauce.
HOW LONG DOES A BONELESS CHICKEN BREAST TAKE TO SMOKE?
Smoking chicken breasts takes 60-90 minutes, depending on the size of the breasts. Breasts weighing 4-6 ounces will take an hour to prepare, while those weighing 8 ounces or more will take closer to 90 minutes. Using a thermometer to measure the thickest portion of the chicken breast is the easiest way to determine if it is fully cooked.
SMOKE CHICKEN BREASTS AT WHAT TEMPERATURE?
My chicken breasts are smoked at 250 degrees F. You may also smoke your chicken at 225 degrees F, but the cooking time will need to be adjusted accordingly.
WHEN SHOULD CHICKEN BREAST BE SERVED?
When the internal temperature of the thickest portion of the chicken breast reaches 165 degrees F, it is healthy to eat. I use a probe thermometer to constantly track the temperature of my chicken as it cooks, so I can remove it from the smoker at the appropriate time and avoid overcooking it.
BRINE OF SMOKED CHICKEN BREAST
It’s entirely up to you whether or not you make a brine for your smoked chicken breast. I seldom brine my chicken breasts because I prefer the flavor and texture of chicken that has been put directly on the smoker with minimal preparation. The salt and sugar in the brine alter the cell structure of the meat, allowing the cell walls to hold more liquid throughout the cooking process.
Many grillers use brine to keep their chicken moist during the smoking process, but I prefer the texture of a boneless chicken breast. Your chicken can turn out juicy and flavorful without having to be brined if you use a decent meat thermometer and cook to the correct temperature.
Get the brine to a boil. 3 Tablespoons Kosher salt, 4 cups water, and 1 Tablespoon sugar in a medium pot Bring to a boil over medium heat, stirring constantly to remove the salt and sugar. Enable the brine to cool completely after removing it from the sun.
Chicken should be brined. Enable the chicken breasts to brine for 4 hours after completely submerging them in the brine. Remove the chicken from the brine as soon as possible; you don’t want it to sit in the brine for too long!
After your chicken has been brined, pat it dry and cook it according to the recipe card’s instructions. Then don’t forget to leave a note! Do you prefer to brine your chicken breast before smoking it, or do you prefer to season it and throw it on the grill right away?
MORE DELICIOIUS RECIPES HERE:
- 4 chicken breasts, boneless and skinless
- 1–2 teaspoons Chicken Seasoning Signature
- 2 tblsp. extra virgin olive oil
Using your favorite hardwood, preheat the smoker to 225 degrees F. For a bold taste, I like to combine oak with a fruit wood such as cherry or apple.
Rub the olive oil into the chicken breasts to evenly spread it. Sprinkle the Chicken Seasoning uniformly over each chicken breast on both sides.
1 hour to 1 hour and 15 minutes to 1 hour and 15 minutes to 1 hour and 15 minutes to Smoke the meat until the thickest part of it reaches 160 degrees F on the inside.
Take the chicken out of the smoker and set it aside. Cover with foil and allow the internal temperature to rise to 165 degrees F during the carryover cooking.
Cut, serve, and savor!