Smoked Chicken Breast (Traeger, Pit Boss and More!)

smoked chicken breast recipe with corn, bbq sauce and coleslaw on a plate.

Smoked Chicken Breast (Traeger, Pit Boss and More!)

Smoked chicken breast is a game-changer for any BBQ enthusiast. Even as a beginner, smoking chicken breast on a Traeger pellet grill or Pit Boss gives you a tender and juicy chicken with delicious smoky flavor. This smoked boneless chicken breast recipe has the perfect dry seasoning rub and works on an electric smoker, charcoal smoker or gas smoker.

Course dinner, lunch

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 572kcal

Author Aubrey

Cost $6

Equipment

1 smoker Traeger, Pit Boss, Weber,Masterbuilt, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, KamadoJoe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, OklahomaJoe's, Recteq and Primo.
1 Meat Thermometer

Ingredients

Smoked Chicken Breast

2 lbs boneless chicken breasts
4 tablespoons olive oil

Smoked Chicken Breast (Seasoning)

2 tablespoon smoked paprika (or sweet paprika)
2 tablespoon onion powder
2 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon black pepper
½ teaspoon cayenne pepper

Instructions

Prepare Chicken Breasts

If chicken breasts are frozen, defrost in the refrigerator for at least 24 hours.

Chicken Breast Dry Rub

In a small bowl, mix together whole chicken seasoning dry rub (smoked or sweet paprika, onion powder, brown sugar, Italian seasoning, garlic powder, cumin, black pepper, kosher salt and cayenne pepper).

Season and Smoke Chicken Breasts

Preheat your smoker to 225°F.
Drizzle chicken breasts with olive oil and rub evenly. Sprinkle dry rub seasoning mixture evenly over chicken breasts.
Place the chicken breasts in the smoker or pellet grill.
Maintaining a smoker temperature of 225°F, smoke the chicken breasts for approximately 1-1.5 hours or until the internal temperature of the thickest part of the chicken meat reaches 165°F.
Optional: If you wish to baste with barbeque sauce, baste when the internal temperature reaches 155°F.
Let the chicken rest for 5-10 minutes before carving and serving.

Notes

This recipe works for all brands and types of smokers including Traeger, Pit Boss, Weber, Masterbuilt, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, Kamado Joe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, Oklahoma Joe's, Recteq and Primo.

Chicken Cooking Temperature: FDA recommendation for cooking chicken is an internal temperature of 165° F (63° C). I recommend using a thermometer that measures the internal temperature of the meat as well as the internal temperature of the smoker

Smoked Chicken Breast Dipping Sauces, Brines and Rubs:

Nutrition