Juicy Smoked Chicken Breast Recipe
Make everyone's taste buds salivate when you serve this mouth-watering, ultra juicy smoked chicken breast! For the most tender, moist bite, this chicken slowly cooks in the smoker at a low temperature and is then finished on a hot grill to get that perfect crispy skin.
How to Make the Best Juicy Smoked Chicken Breast
There’s nothing quite like the smoky, tender perfection of a juicy smoked chicken breast fresh off the grill. This recipe takes skin-on, bone-in chicken breasts and transforms them into a succulent main course that’s ideal for casual backyard BBQs or special holiday dinners alike.
The secret to achieving that ultra-tender, moist bite is the low-and-slow smoking method combined with a final high-heat finish. The chicken starts in the smoker at a gentle 225 degrees F, allowing the meat to absorb all those wonderful smoky flavors while the dry brine ensures perfectly crispy skin. Once it reaches the perfect internal temperature, a quick stint at higher heat creates that golden, crispy exterior that everyone craves.
With a savory spice rub featuring chili powder, brown sugar, garlic, and cumin, every bite delivers bold flavor without overwhelming the natural taste of the chicken. Serve it with your favorite BBQ sauce, alongside classic sides like coleslaw and baked beans, and watch your guests come back for seconds.
Juicy Smoked Chicken Breast
Make everyone's taste buds salivate when you serve this mouth-watering, ultra juicy smoked chicken breast! For the most tender, moist bite, this chicken slowly cooks in the smoker at a low temperature and is then finished on a hot grill to get that perfect crispy skin.
Ingredients
Main Ingredients
Instructions
Preparation
- Pat the chicken dry with paper towels and generously sprinkle with salt, rubbing it into the skin.
- Place the chicken in the refrigerator uncovered for at least four to eight hours, though overnight is ideal. Do not wipe off the salt after brining.
Smoking
- Prepare the smoker according to the manufacturer's directions, fill the water pan and set the temperature to 225 degrees F.
- As the smoker heats, make the spice rub by stirring together the spices. Rub the spice mixture all over the skin and gently lift the skin to rub some spices directly onto the meat as well.
- Place the chicken breasts in the smoker with the skin-side up. Insert a leave-in meat thermometer into the thickest part of the chicken breast without touching the bone.
- Close the smoker and smoke the chicken until it reaches an internal temperature of 130 degrees F, about two to two and a half hours.
Finishing
- Crank up the heat to 400-425 degrees and remove the chicken breasts. As the temperature increases, brush the skin with olive oil.
- Place the chicken breasts back in the smoker to finish cooking at that higher temperature for about 45-60 minutes.
- In the last few minutes, brush with BBQ sauce if desired. The chicken is done when it reaches an internal temperature of 165 degrees F in the thickest part of the breast meat.
- Let the chicken rest for five minutes to allow the juices to settle. Serve with more BBQ sauce if desired.