Juicy, smoky, and oh-so-delicious, this easy Pit Boss smoked chicken recipe is ABSOLUTELY DELICIOUS! It’s the perfect weeknight dinner or to impress at a cookout.
Whether hosting a backyard barbecue or meal-prepping for the week, this smoked chicken breast is a versatile and delicious option. With the right balance of seasoning and a beautifully smoky finish, it’s bound to become a favourite.
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You’ll love this Pit Boss smoked chicken breast for its juicy, tender meat and irresistible smoky flavour. Whether you’re grilling for a casual gathering or enjoying a weeknight treat, it’s easy to make yet feels special.
Table of contents
What You Need for Smoked Chicken Breasts
- Chicken Breast
- Olive Oil
- BBQ Rub (or use a homemade rub, the ingredients for the homemade are below)
- Salt
- Pepper
- Cumin
- Thyme
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Chilli Powder
- Cayenne Pepper
- Honey
- Apple Cider Vinegar
- Dijon Mustard
- Melted Butter
- Smoked Paprika
How to Cook Chicken Breasts on a Pit Boss
1. Prep and Season The Chicken
Combine all the ingredients for the chicken rub in a bowl. If you’re using a store-bought rub you will want around 1/2 a cup.
Lightly coat your chicken breasts in olive oil. Give the chicken a good coat with the rub. Combine the ingredients before oiling the chicken if you’re using a homemade rub.
2. Preheat The Grill
Set your Pit Boss grill to 225°F and get the smoke rolling. Once you see the smoke rolling, put the P setting on 7. I use a blend of hickory and mesquite for this chicken. They have a strong flavor, so choose fruit wood like cherry or apple if you prefer something lighter.
You can cook at a higher temperature; however, I recommend going low and slow if you want juicy chicken breasts.
3. Smoke and Glaze
Place the chicken breasts on the grates once the smoker is up to temperature. Flip the chicken to ensure an even cook.
While the chicken is smoking, whisk together the honey, apple cider vinegar, Dijon mustard, melted butter, and smoked paprika in a small saucepan. Warm it slightly on low heat so it blends.
When the chicken’s internal temperature reaches about 150°F, brush the glaze generously over each piece. Close the lid and continue smoking until the internal temperature reaches 165°F.
Check the temperature using an instant-read probe thermometer. Once it reaches 165°F, remove the chicken from the grill and serve.
Should You Dry Brine?
Coating your chicken overnight in a dry brine is the best way to tenderize the chicken to ensure moist, tender meat. As a bonus, leaving the skin on will crisp up beautifully on the grill.
Rinse and dry the breasts, then sprinkle them all over with kosher salt. Layer them on a wire rack and place them on a baking tray. Refrigerate the whole thing overnight.
Dry brine works in two ways. First, the moisture that forms on the surface is reabsorbed back into the flesh.
This keeps the insides nice and moist. Secondly, the skin surface will dry out and crisp up in the smoker. Crispy chicken skin is the best! The next day, wipe off the surface to remove excess salt and liquid. Pat the chicken dry with a damp paper towel.
What Rub Should You Use
You can either use a store-bought rub or my homemade chicken rub below. Before I add any rub, I always apply a binder like oil or mustard to the chicken. This helps keep the meat moist and ensures the seasoning sticks to it.
- 1 tablespoon Salt
- 1 tablespoon Pepper
- 1 teaspoon cumin
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons Smoked Paprika
- 1 tablespoon chilli powder
- 1 tablespoon cayenne pepper
What Temperature to Cook At?
Cook the chicken breasts at a steady 225°F and p7 setting in the Pit Boss smoker until the internal temperature reaches 165°F. For a crispier exterior, increase the temperature to 350°F during the last 5-10 minutes of cooking.
Smoking chicken is best done at lower temperatures. This gives the meat time to absorb the smoke and keeps the meat tender and juicy.
You want the internal temps to reach 165°F. You can check this with a temperature probe or meat thermometer. Always check the temperature of the thickest part of the chicken.
How To Store Leftovers and Reheat
Leftover chicken breasts can be stored in an airtight container in the fridge for up to three days. To reheat, warm them in the oven at 300°F for about 10-15 minutes or gently in a skillet over low heat to retain moisture and tenderness.
Sides and Ways to Serve
Below are some of my favorite sides for smoked chicken breast
Cheesy Potatoes
Smoked Mac and Cheese
Smoked Cauliflower
or serve as a Smoked Chicken Salad
For more ideas, see what to serve with BBQ chicken
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Pit Boss Smoked Chicken Breast
Equipment
- 1 Pellet smoker
Ingredients
- 2 lbs Chicken Breast
- 1 tablespoon Olive Oil
- 1 tablespoon Salt
- 1 tablespoon Pepper
- 1 teaspoon Cumin
- 1 tablespoon Thyme
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 tablespoons Smoked Paprika
- 1 tablespoon Chili Powder
- 1 tablespoon Cayenne Pepper
Glaze
- 1/2 cup Honey
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Melted Butter
- 1/2 teaspoon Smoked Paprika
Instructions
- Combine all the rub ingredients in a bowl. If using a store-bought rub, you’ll want around 1/2 cup total.
- Lightly coat your chicken breasts with olive oil. Then give each piece a good coating with the rub, pressing it in to make sure it sticks.
- Preheat your Pit Boss grill to 225°F. Once the smoke starts rolling, set the P setting to 7. I like a blend of hickory and mesquite for bold flavor. If you want something milder, go for cherry or apple wood.
- Place the chicken breasts on the grates and smoke at 225°F. Flip them halfway through to cook evenly.
- While the chicken is smoking, whisk together the honey, apple cider vinegar, Dijon mustard, melted butter, and smoked paprika in a small saucepan. Warm it slightly on low heat so it blends together.
- When the internal temperature of the chicken hits about 150°F, brush the glaze generously over each piece. Close the lid and continue smoking until the internal temp reaches 165°F.
- Once the chicken reaches 165°F, remove it from the smoker and let it rest for 5–10 minutes. Slice and serve with extra glaze on the side if you like.
Smoked chicken breast is such a great, healthy meal that can be made with very little fuss.
Try this smoky chicken recipe for a fresh twist!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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