This Smoked Chicken Breast recipe is rubbed in a simple homemade spice rub and slow smoked. Tender and flavorful, perfect for meal prepping!
I have to admit that smoked chicken breast was not really on my radar until a few months ago! We've stuck to the more traditional smoked meats, like smoked whole turkey, smoked salmon and smoked chicken quarters. One day we were smoking some pork ribs, and I had a huge tray of chicken breast in the fridge. I asked my husband if we could smoke them along with the ribs, and they turned out great!
I treated our Smoked Chicken Breast like meal prepping for the week! There are so many ways to use smoked chicken breast, like:
- diced up for chicken tacos
- shredded for enchiladas
- an easy addition to soups
- served on a bun for an awesome chicken sandwich
- an easy addition to your favorite pasta dish!
- sliced and served on top of a green salad
Luckily, smoking chicken breasts is super simple and can definitely be done alongside other cuts that are typically smoked like ribs and pork butts.
How long does it take to smoke chicken breasts at 225?
Do you flip chicken when smoking?
- Grilled Chicken Skewers
- Buffalo Chicken Soup
- Air Fryer Chicken Thighs
- Chicken Pozole Verde (Posole Verde)
- Spicy Cajun Pasta with Sausage and Tomatoes
- Chicken Pasta with Rosa Sauce
- Buffalo Chicken Pinwheels
- Sriracha Chicken with Mango Avocado Salsa
- 2 lbs chicken breast, fresh or thawed
- For the brine:
- 2 cups water
- 2 heaping tbsp salt
- 4 garlic cloves
- 1 tsp thyme leaves, dried
- 4 tbsp Smoked Chicken Rub
- 1/2 cup barbecue sauce (your favorite!)
- In a medium saucepan, combine the ingredients for the brine. Heat gently and stir until the salt is completely dissolved. Remove from heat and add ice until the liquid
- Add chicken breasts to large bowl. Pour brine solution over the top. Cover, and place in the refrigerator for at least an hour, up to overnight.
- Prepare the smoker to cook at 225 degrees Fahrenheit. We did use a water pan to add moisture.
- Remove chicken from brine and pat dry thoroughly with paper towels. Coat with chicken rub, pressing into flesh.
- Place in smoker, directly on grates. Smoke for 45 minutes, maintaining the temperature around 225 degrees.
- After 45 minutes, remove lid and quickly baste the breasts with barbecue sauce. You can flip the breasts at this time, but it's not required.
- Remove the breasts after about an hour of smoking and when an instant read thermometer reads 165 degrees Fahrenheit.