Pit Boss Smoked Chicken Breast
This Pit Boss smoked chicken breast is so simple and will ensure you have juicy succulent every single time. Perfect for a weeknight dinner or at a cookout
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.