A tender, juicy smoked chicken breast is a thing of beauty. While chicken is notoriously easy to overcook and dry out, the low and slow heat of a smoker, when done right, produces a result that is moist, flavorful, and infused with a beautiful smoky aroma. The key isn't just the smoker, but a few crucial steps that guarantee a perfect outcome every time.

This recipe will walk you through the entire process, from a simple brine that adds moisture and flavor, to the ideal smoking temperature and time. The result is a piece of chicken that is so tender you can cut it with a fork, and so full of flavor that it stands on its own.

Tender Smoked Chicken Breasts

Yields: 4 servings

Prep time: 15 minutes

Brine time: 1-2 hours

Smoke time: 1-2 hours

Ingredients

For the Brine:

  • 4 boneless, skinless chicken breasts

  • 4 cups lukewarm water

  • ¼ cup kosher salt

  • ¼ cup brown sugar

  • 1 tablespoon garlic powder

  • 1 teaspoon smoked paprika

For the Rub:

  • 1 tablespoon smoked paprika

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Instructions

1. Brine the Chicken

  1. Mix the brine: In a large bowl or a resealable plastic bag, whisk together the lukewarm water, salt, brown sugar, garlic powder, and smoked paprika until the salt and sugar are completely dissolved.

  2. Add the chicken: Submerge the chicken breasts in the brine. Cover and refrigerate for at least 1 hour, but no more than 2 hours. This step is crucial for adding moisture and flavor, which helps prevent the chicken from drying out.

  3. Rinse and pat dry: After brining, remove the chicken from the solution. Rinse each breast thoroughly under cool water to remove excess salt. Pat the chicken completely dry with paper towels. A dry surface is essential for the rub to adhere and for the smoke to penetrate the meat.

2. Prepare the Smoker

  1. Preheat the smoker: Set your smoker to a temperature of 225°F (107°C).

  2. Add wood: Use a mild wood that pairs well with chicken, such as apple wood, pecan, or cherry. Add your wood chips or chunks according to your smoker's instructions.

3. Season the Chicken

  1. In a small bowl, mix together the smoked paprika, onion powder, garlic powder, salt, and black pepper.

  2. Generously rub the mixture all over the brined and dried chicken breasts.

4. Smoke the Chicken

  1. Place in smoker: Place the seasoned chicken breasts directly on the smoker grates, leaving a little space between each one for even airflow.

  2. Smoke until done: Smoke the chicken for 1-2 hours. The exact time will depend on the thickness of the chicken breasts.

  3. Check for doneness: Use an instant-read meat thermometer to check the internal temperature. The chicken is done when it reaches 165°F (74°C). Do not overcook!

5. Rest and Serve

  1. Rest the chicken: Once the chicken reaches the desired temperature, remove it from the smoker and let it rest on a cutting board or plate for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist result.

  2. Serve the chicken breasts whole or sliced, with your favorite side dishes.

Tips for Tender Results

  • The Power of Brining: Don't skip the brine. It's the number one secret to a juicy chicken breast, as the salt helps the meat retain moisture during the long, slow cook.

  • Low and Slow is the Key: The low temperature of the smoker is what prevents the chicken from drying out. A higher temperature will cook the exterior too quickly and dry out the inside.

  • Use a Thermometer: A meat thermometer is your most important tool for this recipe. Cooking to a precise temperature (165°F) is the only way to guarantee a tender and juicy result without guesswork.

  • Mild Wood: Chicken has a delicate flavor, so a mild, fruity wood like apple or cherry works best. Stronger woods like hickory can easily overpower the flavor of the meat.