smoked chicken breast
This smoked chicken breast is tender, juicy, and packed with a rich, smoky flavor. Seasoned with a savory dry rub and slowly smoked to perfection, it makes a great protein for salads, sandwiches, or a main course.
Servings: 4 people
Cost: 10
Equipment
- Smoker (Pellet, Electric, or Charcoal)
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional, for heat)
1 tsp brown sugar
1 tsp dried oregano
1 tsp mustard powder
Instructions
Preheat smoker to 225°F (107°C).
Pat chicken breasts dry with paper towels.
Rub each chicken breast with olive oil.
In a bowl, mix smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, brown sugar, oregano, and mustard powder.
Generously coat chicken breasts with the dry rub on all sides.
Place chicken in the smoker and close the lid.
Smoke for 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).
If desired, baste chicken with butter or BBQ sauce in the last 10 minutes.
Remove chicken from smoker and let rest for 10 minutes before slicing
Notes
- Wood Choice: Use applewood, hickory, or cherry wood for a balanced smoke flavor.
- Storage: Store leftover smoked chicken in an airtight container in the fridge for up to 4 days.
- Serving Ideas: Serve with grilled vegetables, mashed potatoes, or shred it for sandwiches and salads.
- Reheating: Warm gently in the oven at 300°F or use a skillet with a bit of broth to keep it moist