Here is a recipe for glazed and barbecued smoked chicken breast. So tender, so juicy. A nice crispy outer layer of the chicken breast and supper supple inner texture with an extraordinary amazing aroma turns out to be an amazing cuisine.
Smoked chicken breast is a perfect addition to your events. It goes well with any backyard get-together.
It’s so easy to make; prepare the seasoning, apply it to the chicken breast, and let it get smoked.
You must read this article and get into cooking the best-smoked chicken ever.
Ingredients
Chicken
-
3 boneless, skinless chicken breasts (about 2–2½ lb total)
-
1 Tbsp neutral oil (to coat)
Dry Rub (balanced, not overpowering)
-
2 Tbsp light brown sugar
-
1 Tbsp sweet paprika
-
1 tsp chili powder
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp freshly ground black pepper
-
1¼–1½ tsp kosher salt (use ¾–1 tsp if table salt)
-
⅛–¼ tsp cayenne, to taste
Glaze
-
¼ cup BBQ sauce
-
2 Tbsp apple cider vinegar
-
1 tsp brown sugar
-
Pinch cayenne (optional)
Pellets: Pecan (as you noted), or mix pecan + apple for a slightly sweeter smoke.
Instructions
-
Prep the chicken (10 min):
Pat dry. Trim any thick ridges so pieces are a fairly even thickness (aim ~¾–1 in). Lightly coat with oil. -
Season:
Stir the dry rub together. Sprinkle generously on all sides (you may not need every last bit). Press to adhere.
Tip: Refrigerate 15–30 min uncovered to help the rub set while you heat the smoker. -
Preheat smoker:
Fill hopper with pecan pellets. Preheat to 250°F (121°C). Clean and oil the grates. -
Smoke:
Place breasts on the center rack. Smoke until an instant-read thermometer in the thickest part reads 140°F (60°C), about 30–40 min depending on size. -
Make the glaze:
Whisk BBQ sauce, vinegar, brown sugar, cayenne. You want a runny, brushable consistency—add a splash of water if needed. -
Glaze & finish:
Brush both sides of the chicken with glaze. Continue smoking until the internal temp reaches 162–165°F (72–74°C), about 15–25 min more. (Thinner pieces finish faster.) -
Rest & serve:
Transfer to a board, tent loosely with foil, and rest 10 minutes (carryover brings it to 165°F). Slice across the grain and serve with extra glaze.
Notes & Tips
-
Don’t over-salt: Breasts are lean—this rub is scaled to season without turning them briny.
-
Juiciness cue: Pull at 162°F if you plan a 10-minute rest; you’ll hit 165°F as it rests.
-
No smoker? Roast at 375°F (190°C) on a rack until 140°F, glaze, then finish to 165°F (total 22–30 min).
-
Wood swaps: Hickory is stronger; apple/cherry are milder. Pecan sits nicely in the middle.
Pin the image below if you like this recipe!
Tips & Tricks for Perfect Smoked Chicken Breasts
- It is better to warm up the glaze for 60 seconds so that everything gets well mixed.
- If you don’t like a very spicy smoked chicken, then you can re-adjust the seasoning by reducing the quantity of cayenne.
- Put a thick layer of glaze to make a saucy chicken.
- Keep an eye on the temperature, the key point of making tender and juicy chicken. I would suggest you double-check the temperature with another thermometer.
- You may always utilize what rub ingredients you already have or buy a chicken rub from your favorite barbecue restaurant or your local supermarket if you don’t want to buy all of the individual ingredients for this recipe. The combination of the smoky flavor of the wood chips and the barbecue sauce is the key to this recipe’s success.
FAQs
How to store the leftover smoked chicken?
You can store the leftover smoked chicken in the refrigerator for 24 hours. If you want to store it for longer, then place the leftover in a vacuum-sealed box and freeze it for up to 1 month. This way, you can enjoy the meal later on.
How can I reheat the frozen smoked chicken?
To reheat frozen smoked chicken breast, thaw the chicken overnight in the refrigerator. The next day, wrap it in aluminum foil with a small opening left on it. Add a few drops of water via the opening. Then transfer the chicken to an oven and reheat it until it hits a temperature of about 165 degrees F.
Is it necessary to bring the chicken?
No, it’s not. Well, it also depends on your choice. I don’t like bringing the chicken to save my time and energy. If you have good control over the temperature throughout the process, then you will be able to cook a perfect smoked chicken even without getting it brined. If you plan to brine the chicken before smoking, then allow the chicken to get brined for 4 hours to attain the juiciest texture.
Why does my smoked chicken breast get dried?
Cooking a perfect smoked chicken breast is all about the game of controlling temperature. You must have taken temperature-controlling requirements for granted. Just buy a good-quality meat thermometer and smoke the chicken pieces until they reach a temperature of about 160 degrees Fahrenheit. This way, you will nail your task very well.
Why does my smoked chicken breast turn black?
Creosote or excess moisture in the smoker causes smoked meat to become black. It could, however, be the result of stale smoke or inadequate ventilation. Furthermore, cooking it at a high temperature can cause it to turn black. It could also be the result of too much wood or a sugar rub on the meat.
