Smoking boneless chicken breast is one of the best ways to infuse flavor and keep the meat tender and juicy But nailing the right cook time can seem tricky Undercook it and you risk foodborne illness. Overcook it and you’ll end up with dry, rubbery chicken. So how long exactly should you smoke boneless chicken breasts? This complete guide covers everything you need to know for perfect results every time.
The Ideal Smoking Time and Temperature
Most experts recommend smoking boneless chicken breast between 225°F and 250°F for approximately 2-3 hours. This allows the smoke to thoroughly penetrate the meat while gently cooking it without drying it out.
However, cook times can vary depending on a few factors:
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Thickness of the breast – Larger, thicker breasts will take longer. Smaller cuts may only need 1-2 hours.
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Accuracy of your smoker temperature – Invest in a good thermometer Temperature fluctuations will impact cook time
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Brining – Chicken that’s been soaked in a saltwater brine solution can cook slightly faster. The brine keeps it moist.
Regardless of time, you should always cook chicken to a safe internal temperature of 165°F as measured by a meat thermometer. When in doubt, go by temperature over time.
Preparation Tips for Perfectly Smoked Chicken Breasts
Proper prep is key to juicy, flavorful smoked chicken breast. Here are some tips:
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Brine the chicken – Soaking in a saltwater brine infuses flavor and moisture. Brine for 4-6 hours before smoking
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Pat chicken dry – Blot with paper towels before seasoning to help rub adhere.
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Use a binder – Coat with mustard or oil before applying rub. It helps the rub stick.
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Season generously – Smoked paprika, garlic powder, salt, and pepper are great flavors.
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Let chicken rest 15-20 minutes – This allows juices to redistribute for a tender texture.
Choosing the Right Wood
The wood you use impacts the flavor profile. Apple, cherry, pecan, and hickory are all excellent options. Mesquite imparts a bold, intense smokiness. Start with a blend of woods to layer flavors. Soak chips 30 minutes before adding to a charcoal grill. For electric smokers, follow manufacturer guidelines.
Maintaining Moisture and Preventing Dry Chicken
Since boneless chicken breast dries out easily, moisture control is imperative. Here are some tips:
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Use a water pan – The humidity helps keep meat juicy and tender.
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Spritz with apple juice/cider – Mist the chicken every 45-60 minutes during smoking.
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Wrap in bacon – The fat bastes the chicken and seals in moisture.
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Baste with butter/oil – Brush chicken with melted butter, olive or avocado oil.
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Don’t peek! – Limit opening the smoker. It releases heat and moisture.
Step-By-Step Guide
Follow these simple steps for foolproof smoked chicken breast every time:
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Trim: Remove excess fat, skin, and membranes. Rinse chicken and pat very dry.
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Brine (optional): See brine recipe below. Soak 30 minutes – 4 hours. Rinse chicken.
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Prepare smoker: Heat to 225-250°F. Add soaked wood chips if using charcoal.
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Coat: Lightly brush chicken with oil or mustard. Generously apply rub, pressing into meat.
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Smoke: Place chicken directly on grill grates, bone-side down if applicable. Resist opening smoker.
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Check temp: At 2 hour mark, check thickness with instant read thermometer. Remove at 165°F.
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Rest: Let sit 15 minutes tented in foil. Chicken will continue cooking to 170°F.
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Enjoy! Slice, serve, and bask in the glory of perfect smoked chicken breast!
Simple Brine
- 1 cup water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
Combine all ingredients until salt and sugar dissolve. Submerge chicken in brine 4-6 hours. Rinse well, pat dry, and proceed with recipe. Apply rub just before smoking.
Frequently Asked Questions
What if my chicken breasts are large or very thick?
For extra thick boneless chicken breasts, extend the cook time to 3-4 hours. Monitor temperature closely and pull chicken at 165°F.
Can I use a gas smoker?
Yes, gas smokers work well. Use wood chips in a smoker box per manufacturer instructions for flavor. Keep temp steady at 225-250°F.
My chicken came out a little pink. Is it safe?
A touch of pink is OK as long as the internal temp reaches 165°F. Smoke reactions sometimes cause a pinkish hue. Always verify doneness with a thermometer.
Can I reuse leftovers?
Absolutely! Slice and add to salads, wraps, flatbreads or pizza. Shred chicken for tacos, enchiladas, sandwiches, casseroles or soup. Reheat gently to avoid drying out.
With the right temperature, time, and preparation, you can make incredible smoked boneless chicken breasts at home. Rely on an accurate thermometer for doneness. Adjust cook times based on thickness. And use brines, rubs and wood smoke to infuse irresistible flavor. Once you master the basics, experiment with new woods and recipes. Your family and friends will be begging for your secret to perfect boneless chicken breast every time!
How to Grill it
Grilling chicken thighs is by far my favorite way to make this easy recipe. The char helps create that perfect barbecue chicken recipe that tastes just like a roadside bbq stand.
Marinate Chicken: To begin, add your boneless chicken thighs to a large bowl. Next its time to add your dry rub. You could either make it separately in a small bowl or do as I do and just dump it on top of the chicken. To make it, combine brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, chili powder and oil. Mix it all together so that each piece of coated. Place it in an airtight container and keep it in the fridge for at least 4 hours up to overnight.
Let Chicken come to Room Temperature: Remove the marinated boneless skinless chicken thighs from the fridge. Let them come to room temperature, covered, for 30 minute before grilling. This will create the best results for tender, not rubbery chicken. While the chicken is loosing its chill, preheat your grill over medium-high heat.
Grill the Chicken: Place chicken thighs on the grill grates in a single layer. and drop the heat to medium and and close the lid. Cook for a few minutes on each side until they’re starting to char and get grill marks. If youre using chicken thighs with skin, start them skin side down.
Add Barbecue Sauce: Once the juicy chicken is cooked almost all the way through, baste the top and bottom of each piece of chicken with bbq sauce. Then move them to the indirect heat side of the grill. Let the bbq sauce absorb into the chicken and finish cooking. Since cook time will vary, I recommend using a meat thermometer to test doneness. Once the internal temperature of the dark meat registers at 175-190 degrees (or 165 degrees F for white meat) pull the chicken and serve with more BBQ sauce. I recommend using this instant-read thermometer if you are in the market for one.
Rest, Serve or Save: Serve it immediately or place it in an airtight container and keep in the fridge for 3-4 days.
How to make Oven Baked Chicken Thighs
Making this bbq chicken thigh recipe in the oven is also a great, super convenient cooking method.
Season the Chicken: Trim the fat off of your boneless chicken thighs and add them to a large bowl. Add brown sugar, kosher salt, garlic powder, onion powder, smoked paprika and chili powder and avocado oil. Mix it all together so that each piece of coated. Place it in an airtight container and keep it in the fridge for at least 4 hours up to overnight.
Let Chicken come to Room Temperature: Remove the marinated boneless skinless chicken thighs from the fridge. Let them come to room temperature, covered, for 30 minute before baking.
Preheat the Oven: Preheat your oven to 400F degrees.
Coat with BBQ Sauce: Add half of your bbq sauce to the boneless skinless thighs and toss until coated. Place chicken thighs in a single layer on an aluminum foil lined rimmed baking sheet. Ensure they are evenly spaced apart for even cooking.
Bake the Chicken Thighs: Bake the bbq chicken recipe for 20-25 minutes, or until the internal temperature of the chicken reaches 175-190 degrees (or 165 degrees F for white meat). Baking time may vary slightly depending on the thickness of the chicken thighs so use a meat thermometer.
Broil to Caramelize Sauce: If you prefer a caramelized or charred exterior, you can turn on the broiler for the last few minutes of cooking. Watch closely to prevent burning.
Rest, Serve or Save: Once done, remove the BBQ chicken thighs from the oven and let them rest for a few minutes. This allows the juices to redistribute and the chicken to finish cooking through.