My smoked chicken breasts electrify your taste buds with fabulous flavor and juicy, melt-in-your-mouth deliciousness, y’all!! A low-key prep and simple execution make this recipe come to life in the best way possible. Yep and yay…
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It’s Your New Favorite Chicken Breast Recipe…
Smoked chicken breasts are cooked outside over indirect heat using a vertical smoker, pellet smoker, or a gas or charcoal grill. When prepared correctly, each piece boasts an amazing smoky flavor profile and incredible juicy chicken meat that usually makes the dish the belle of the backyard BBQ.
In my unique take on it, I brine the breasts to ensure optimal juiciness from the first bite to the last. Then, I coat them with a few select wet ingredients before sprinkling on my homemade Cajun rub. Finally, I smoke them for one hour up to a couple of hours, depending on the thickness of the breasts and the type of smoker used.
And, it’s ALL worth it, y’all, because this is my favorite way to cook whole chicken breasts. Words almost can’t express just how tender, juicy, and well-seasoned they are, y’all. But, once you taste them, I have a sneaking suspicion they might be your new favorite way to enjoy boneless chicken breasts, too. Indeed!!
Smoked Chicken Breast Ingredient Essentials & Substitutions
- I recommend boneless, skinless chicken breasts for this recipe. But, you can also use bone-in chicken breast or skin-on breasts if that’s what you have on hand.
- I use local cane vinegar in the mixture to coat the breasts before applying the rub. You can substitute white vinegar or apple cider vinegar.
- I make my homemade Cajun BBQ sauce to accompany these smoked chicken breasts. You can whip up a batch or use your own favorite barbecue sauce, as well.
How to Make Smoked Chicken Breast
To start the recipe, prepare the brining solution for the chicken breast.
Submerge the chicken breasts in the brining solution.
While the chicken is brining, soak the wood chips. When ready, drain the breasts and the chips, then prepare your smoker or a charcoal grill for indirect-heat smoking. (See the recipe card for detailed instructions.)
Prepare the easy homemade Cajun chicken rub by stirring the dried seasonings in a bowl.
Pour the olive oil, yellow mustard, and hot sauce into another bowl. Stir until combined.
Use a basting brush or the back of a spoon to pour the mixture over the exposed side of the brined chicken breasts.
Now, sprinkle the Cajun chicken seasoning mixture over the breasts.
If using a grill to make the smoked chicken breasts recipe, place a heat-proof dish with water in the middle of your grill’s charcoal tray, then position the coals on the right side of the tray.
Before smoking the chicken breasts, top the hot coals with some of the wood chips, then place the grill grates over the charcoal tray.
Now, place the raw seasoned chicken breasts on the left side of the grill, on top of the indirect heat.
Finally, smoke the chicken breasts until each one reaches the correct internal temperature of 165 degrees Fahrenheit.
While you’re smoking the chicken, whip up my quick Cajun bbq sauce to amplify the South Louisiana flavors.
If the coals begin to burn out, you may need to add more coals and wood chips to the charcoal tray to complete the cooking process.
And that’s it, y’all!!
These smoked chicken breasts are amazingly flavorful, especially when served with my Cajun BBQ sauce! And while this recipe may seem daunting, it only takes one go to get the hang of it.
So, trust me, you really want to try this easy smoked chicken recipe because the chicken meat is out of this world juicy, and the seasoning is eyes-rolling-in-the-back-of-your-head delicious.
And, just look at their beauty! You’ll be proud to serve them just as much as you’ll be happy to eat them. For sure!!
Share these smoked chicken breasts with those whose presence in your life gets better and better with the passing of time. Much food love, and see y’all on the yum side…
Side Dishes to Serve with Smoked Chicken Breasts
More Ultra-Flavorful Chicken Recipes
This recipe was originally published on June 10, 2018, and was updated and republished on May 28, 2025.
Smoked Chicken Breasts
Incredibly tender and juicy, these smoked chicken breasts with Cajun rub and homemade BBQ sauce are an impressive dish worth repeating several times a year.
Servings: 4 people
Calories: 113kcal
Ingredients
For the Brined Chicken Breasts
- 4 cups water
- 2 tablespoons Steen’s cane vinegar or white vinegar or apple cider vinegar
- ⅓ cup salt
- 1 tablespoon black peppercorns
- ½ teaspoon celery seed
- 1 bay leaf
- 4 boneless, skinless chicken breasts
For the Wet Seasoning Mixture
For the Cajun Rub
- 2 tablespoons brown sugar
- 1 tablespoon dried parsley flakes
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- salt, black pepper, and cayenne pepper to taste I use about ¼ teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon cayenne
For the Cajun BBQ Sauce
- 2 cups ketchup
- 1 tablespoon Creole mustard
- 2 teaspoons cane vinegar or apple cider vinegar
- 2 teaspoons molasses
- ¼ teaspoon liquid smoke
- ½ cup brown sugar
- 2 teaspoons dried parsley flakes
- 2 teaspoons paprika
- ¼ teaspoon celery seed
- salt, black pepper, and cayenne pepper to taste I use about ¼ teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon cayenne
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Instructions
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Brine. Pour all of the brine ingredients into a long, shallow dish and stir until combined. Submerge the chicken breasts in the mixture and let sit for at least 30 minutes on the countertop, but up to 2 hours in the fridge. Flip one or more of the larger chicken breasts in the middle of the brining process, if necessary. Drain, ensuring that none of the peppercorns or other brine ingredients are stuck to any of the chicken breasts.
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Season. Mix the olive oil, yellow mustard, and hot sauce in a bowl. Use a basting brush or a spoon to spread the mixture evenly over the four breasts. Stir the spices for the Cajun rub until combined, then sprinkle evenly over the tops of the breasts. (You may have leftover rub for another recipe.)
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Preheat. Preheat the smoker to 225 degrees Fahrenheit. Or, if using a charcoal grill like I did, prepare a charcoal chimney starter. When ready, place the hot white coals on the far right side of the charcoal tray, then position a small oval or rectangular baking dish filled ¾ of the way with water in the middle of the charcoal tray, to the left of the coals. The water helps regulate the temperature and keep the meat from drying out. Top the hot coals with soaked wood chips, reserving some to add to the coals later if needed. You want the grill to maintain a temperature range of 225 to 250 degrees Fahrenheit throughout the cooking process. If you can’t control the temperature, you will likely need to add more coals and wood chips to the charcoal tray before the smoked chicken breasts are ready. (Like I did, because it was a windy day!!)
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Smoke. If using a smoker, place the chicken breasts directly on the grates and smoke for approximately 50 to 70 minutes, or until an instant-read thermometer inserted into the thickest part of the breasts reads at least 165 degrees Fahrenheit. If using the grill setup, place the breasts on the left side of the grill over the indirect heat, and smoke the chicken breasts for an hour up to a couple of hours or more, if necessary, or until each breast reaches the correct temperature.
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Make the sauce. While the chicken breasts are smoking, prepare the Cajun BBQ sauce. Pour all the sauce ingredients into a small saucepan set over medium heat. Cook for about 5 minutes, stirring often, until the sauce thickens and deepens in color. Remove from heat and let cool.
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Rest the chicken. Transfer the smoked chicken breasts to a plate and let rest for 10 to 15 minutes to allow the juices to redistribute, which will ensure optimal juiciness.
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Serve. Serve the smoked chicken with the Cajun BBQ sauce and sides such as potato salad, cole slaw, and green beans.
Notes
Store the leftovers covered in an airtight container for up to three days.
The wood chips you use are a matter of personal preference. I use pecan, but you can also use hickory, oak, apple, or cherry wood chips with great success.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9578mg | Potassium: 135mg | Fiber: 2g | Sugar: 6g | Vitamin A: 526IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg
