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–+ servings
platter with sliced chicken breast

How to Smoke Chicken Breast on Pellet Smoker

Sylwia Vaclavek
Juicy, smoky, and flavored with compound butter. This smoked chicken breast recipe will become your favorite.
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Prep Time 10 minutes
Cook Time 2 hours
Resting 15 minutes
Total Time 2 hours 25 minutes
Course Dinner
Cuisine American
Servings 6
Calories 274 kcal

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

Size matters - try to use chicken breasts that are similar in size and thickness so they cook evenly. 
Don't skip the dry brine - one hour is enough and will yield very juicy chicken breast.
Don’t skip the rest -this keeps all those juices locked inside, so your chicken stays tender.
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).

Nutrition

Serving: 8ozCalories: 274kcalCarbohydrates: 3gProtein: 33gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 116mgSodium: 274mgPotassium: 601mgFiber: 1gSugar: 0.1gVitamin A: 412IUVitamin C: 3mgCalcium: 59mgIron: 2mg
Keyword chicken, chicken breast, smoked chicken, smoked chicken breast
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