This smoked chicken breast recipe hits the sweet spot between simple and restaurant-grade quality. These smoked chicken breasts come out juicy, full of flavor, and are great on their own or in just about anything you’re cooking.
Start by giving the chicken a quick inspection. If there’s any extra fat or stray bits, trim them off with a sharp knife. Then place the breasts in a ziplock bag or a food-safe container. Mix up your chicken brine following the instructions on the package - usually, that’s 1/2 cup of brine mix per 32 oz (about 1 liter) of water. Pour it over the chicken until fully submerged, seal the bag while squeezing out excess air, and refrigerate for at least 1 hour (up to 6 for deeper flavor).
Once the brining time is up, remove the chicken from the liquid and pat it dry with paper towels-don’t rinse it. The goal here is to get a dry surface so the binder and rub stick well. Spray the chicken lightly with spray butter or your preferred binder, making sure to coat all sides. Then generously season with the Double Pepper Dirty Bird Coarse Rub. Be sure to hit the sides and edges too - this will result in an even crust that makes the chicken breast look phenomenal.
Preheat your smoker to 250ºF (121ºC) using your choice of wood. Fruit woods like apple or cherry pair nicely with chicken. Place the seasoned chicken breasts directly on the grates, close the lid, and let the smoke start working its way in. Begin checking internal temps around the 20-minute mark, then every 10–15 minutes after. You’re aiming to pull the chicken when it hits somewhere between 115ºF and 125ºF (46ºC to 52ºC).
Once the chicken reaches that range, pull the breasts off the smoker and wrap them tightly in butcher paper with 3 pats of Kerrygold butter (adjust to taste). The butter will help baste the chicken as it finishes cooking, locking in even more moisture. Return the wrapped breasts to the smoker and continue cooking until they hit 162ºF (72ºC) internally. At that point, pull them off and let them rest, still wrapped, for at least 15 minutes to let the juices settle.
Once rested, unwrap your chicken and serve it however you like. The result should be tender, smoky, and super juicy with a buttery finish that really sets it apart. You’ll notice that the brine gave it a subtle, savory base while the rub delivered all the peppery heat and flavor punch you could want.
Serve it with your favorite dipping sauce - ranch, honey mustard, BBQ, or even a spicy aioli all work great. You can also chop it up for sandwiches, slice it over salads, or just eat it as-is.
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