How to make juicy smoked chicken breast on a pellet grill.
Chicken breast gets a bad rap for being boring or dry, but toss it on a pellet smoker and you’ve just found a favorite way of cooking it. We’re talking juicy, smoky, flavorful chicken that works for meal prep, salads, or sandwiches.
This easy recipe delivers the best chicken breast every time.
Why is this recipe different?
- We use an electric pellet smoker
- We use compound butter
- We dry-brine the chicken
- We wrap the chicken breast to lock in moisture
Key Ingredients and Substitutions
Boneless chicken breasts – use ones that are similar in size so they cook evenly and finish at the same time. If you prefer dark meat or have chicken thighs on hand, you can use them instead. They’ll take a bit longer to cook and will turn out juicier with a slightly richer flavor.
Olive oil gets rubbed all over the chicken to help the seasoning stick and to lock in moisture. If you’re out of olive oil, avocado oil, or even melted butter will work just fine — just something with a high smoke point and a neutral-to-pleasant flavor.
Poultry seasoning, or a seasoning blend of your choice.
For the compound butter, you will need – softened unsalted butter, fresh dill, garlic powder, salt, and pepper.
Equipment you will need
- Pellet grill or electric smoker
- Wooden pellets or wood chips, or charcoal
- Instant-read thermometer
- Aluminum foil
- Small mixing bowl
- Spoon or silicone spatula
- Sharp knife and cutting board
- Tongs
Top Tips
Size matters – try to use chicken breasts that are similar in size and thickness so they cook evenly. Give thicker breasts a quick pound with a meat mallet to even them out.
Quick dry-brine – after seasoning, place the chicken uncovered in the fridge for about 1 hour. This lets the salt draw moisture to the surface, where it dissolves, then reabsorbs back into the meat—seasoning it all the way through and helping it stay moist during smoking.
Temperature is everything – use a meat thermometer and cook your chicken to 160°F (71°C), then let it rest to reach 165°F (74°C).
Choose the right wood – mild woods like apple, cherry, or maple are perfect for chicken. Hickory works too, but expect a bolder, more classic BBQ taste.
Rub it right – a good coating of seasoning adds flavor and helps create that delicious smoky crust.
Optional BBQ sauce finish – if you love saucy BBQ chicken, brush on your favorite BBQ sauce during the last 5-10 minutes of smoking.
Don’t skip the rest – It’s tempting to bite right in, but let your chicken rest for 5-10 minutes after smoking. This keeps all those juices locked inside, so your chicken stays tender.
Best Wood Pellets to pair with different seasonings
Choosing the right wood pellets helps complement your flavors, not compete with them. Here’s what works best:
BBQ Rub (Classic Smoky)
Go-To Pellets: Apple, Cherry, Maple, or Hickory
Sweet fruitwoods enhance the rub’s smoky-sweet vibe. Hickory adds that bold BBQ kick if you want it a little stronger.
Poultry Seasoning (Herby & Savory)
Go-To Pellets: Apple, Maple, or Pecan
Mild, slightly sweet woods keep those earthy herbs front and center. Apple is perfect for a balanced, cozy flavor.
Greek Seasoning (Bright & Zesty)
Go-To Pellets: Cherry, Apple, or Light Hickory
Fruitwoods pair beautifully with lemon and herbs, adding subtle smoke without overpowering the fresh Mediterranean flavors. Keep hickory light-handed here.
How to make it
- Set your pellet smoker to 225°F (107°C). Fill the hopper with mild wood pellets like apple, cherry, or maple.
- While the smoker preheats, mix up your dill butter so it’s ready to go.
- In a small bowl, combine softened unsalted butter, fresh chopped dill, garlic powder, sea salt, and black pepper (optional). Mash everything together with a fork until smooth and well combined.
- You can pop the butter in the fridge for a few minutes to firm it back up if needed, but soft butter works great for melting over the chicken later.
- Pat your chicken breasts dry with paper towels. Rub them with olive oil to help the seasoning stick.
- Generously coat all sides with Chicken Seasoning.
- Place the seasoned chicken uncovered in the fridge for about 1 hour. This gives the salt time to work. The salt will draw the moisture to the surface, dissolve it, and then resorb back into the meat.
- Place the chicken breasts directly on the smoker grill grates, spaced apart. Close the lid and smoke until the internal temperature in the thickest part of the breast reaches 150°F (65°C). Depending on the thickness, the cook time will vary from about 45 to 60 minutes. To infuse more smoke flavor into the chicken breast, you can start the smoking process with a lower temperature and high smoke setting (if available). Do this for 15 min and then raise the temp to 225°F. If you are using a charcoal smoker, set the chicken breasts on the indirect heat side to avoid burning them.
- Remove the chicken from the smoker. Place a small knob of Dill Compound Butter on each breast.
- Wrap each piece loosely in foil or peach butcher paper, sealing the butter inside, and return to the smoker. Cook another 10–15 minutes, or until the internal temp reaches 160°F (71°C).
- The butter melts and bastes the chicken as it finishes cooking, locking in moisture and adding rich, herby flavor.
- Take the chicken off the smoker and let it rest, still wrapped, for 5–10 minutes. The carryover heat brings it to the perfect 165°F (74°C), keeping it juicy and tender.
Best ways to enjoy Smoked Chicken Breast
- Tossed in a Salad
- Layered in a Sandwich or Wrap
- Tossed into Pasta
- Served Over Grains
- Smoked Chicken Melts
- Added to Soups or Chowders
Other smoker recipes You may also like:
Storage instructions, reheating
Fridge:
- Wrap tightly in foil or plastic wrap, or store in an airtight container. For best quality and food safety, store for 3-4 days max.
Freezer:
- Wrap tightly in plastic wrap, then foil, or use a freezer bag (remove as much air as possible). Use within 3 months.
- Optional: Slice or shred before freezing for easy grab-and-go portions.
- Pro tip: Freeze with a bit of the herbed butter or broth to lock in moisture!
Reheating Tips
In the oven (best for whole breasts or thick slices):
- Preheat to 325°F (165°C).
- Place chicken in a baking dish with a splash of broth or water and cover with foil.
- Heat for 15–20 minutes, or until warmed through.
On the stovetop (great for sliced or shredded):
- Heat a bit of butter or oil in a skillet over medium-low.
- Add chicken and stir until just warmed.
- Add a splash of water or broth if needed to prevent drying out.
Microwave (convenient, but go gently):
- Place chicken on a plate with a damp paper towel on top.
- Microwave in short bursts (30–45 seconds), checking often.
- Drizzle with melted butter after if needed for extra flavor/shine.
How to Smoke Chicken Breast on Pellet Smoker
Equipment
- pellet smoker
- wooden pellets
- aluminum foil
- mixing bowl, spoon
- tongs
- meet thermomether
Ingredients
For the Chicken
- 4 chicken breasts boneless, skinless
- 1 tablespoon olive oil — or avocado oil
- 3 tbsp Poultry Seasoning see below
For the Compound Butter
- 4 tbsp unsalted butter softened — room temp works best
- 1 tbsp dill finely chopped — or 1 teaspoon dried dill if that’s what you’ve got
- ½ tsp garlic powder
- ¼ tsp sea salt
- ⅛ tsp black pepper
For the Poultry Seasoning
- 2 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- Set your pellet smoker to 225°F (107°C). Fill the hopper with mild wood pellets like apple, cherry, or maple for a balanced, sweet smoke that complements the herbs.
- While the smoker preheats, make the compound butter.
- In a small bowl, combine softened unsalted butter, fresh chopped dill, garlic powder, sea salt, and black pepper.
- Mash everything together with a fork until smooth and well combined.
- Pat your chicken breasts dry with paper towels. Rub them with olive oil.
- Generously coat all sides with Poultry Seasoning.
- Place the chicken breasts directly on the smoker grates, spaced apart. Close the lid and smoke until the internal temp reaches 150°F (65°C) for about 45 minutes, depending on thickness.
- Remove the chicken from the smoker. Place a small knob of Dill Compound Butter on each breast.
- Wrap each piece loosely in foil, sealing the butter inside, and return to the smoker. Cook another 10–15 minutes, or until the internal temp reaches 160°F (71°C).
- Take the chicken off the smoker and let it rest, still wrapped, for 5–10 minutes. The carryover heat brings it to the perfect 165°F (74°C), keeping it juicy and tender.
Notes
Nutrition
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Conclusion
Do you agree? Smoking chicken breast is the best way of making it. It is easier and faster than cooking the whole chicken.
Keep this easy smoked chicken breast recipe handy.
FAQ
How long does it take to smoke chicken breasts?
Boneless skinless chicken breasts usually take about 1.5 to 2 hours at 225°F (107°C) until they reach an internal temp of 165°F (74°C). Always go by the internal temperature of the meat rather than time!
Can I use bone-in chicken breasts for this recipe?
Yes! Just adjust your cooking time. Bone-in breasts will take longer (closer to 2.5 hours). But the bone can add flavor and help retain moisture.
Do I need to brine the chicken beforehand?
It’s not required, but it’s highly recommended if you want ultra-juicy, flavorful chicken breasts. Even a quick 1-hour dry brine makes a difference.
What temperature should smoked chicken be cooked to?
Always smoke chicken until it reaches 165°F (74°C) at the thickest point. If you pull it off the smoker at 160°F and let it rest, the carryover heat will finish cooking it.
How do I keep smoked chicken from drying out?
Use a low and slow smoking method, don’t overcook it, and let it rest for 5–10 minutes after smoking. That compound butter on top helps lock in moisture and flavor.
