Smoked Chicken Breast

Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 2 15

Total Time: 2 30

Servings: servings

Calories: 150kcal

This smoked chicken breast recipe leans into wood fire flavors with a slightly smoky chicken that stays juicy on the inside and has lightly browned crispy skin on the outside.

Print Recipe

US Customary - Metric

Equipment

Instant Read Cooking Thermometer

Ingredients

2 chicken breasts bone-in, skin-on
2 tsp lemon juice
2 tsp olive oil
1 tsp rosemary dried
1 tsp sage dried
1 tsp thyme dried
1/2 tsp garlic powder
1 tsp Kosher salt
1/2 tsp black pepper

Instructions

Mix the rosemary, sage, and thyme with the garlic powder, salt, and pepper. Combine the herb mixture with the lemon juice and olive oil.
2 tsp lemon juice, 1 tsp rosemary, 1 tsp sage, 1 tsp thyme, 1/2 tsp garlic powder, 1 tsp Kosher salt, 1/2 tsp black pepper, 2 tsp olive oil
Rub the herb mixture onto the chicken, making sure to get some under the skin and into all of its nooks and crannies.
2 chicken breasts
Place the chicken in a smoker set to 250℉ (121℃). The chicken is done when the internal temperature reaches 165℉ (74℃) in the thickest part of the breast.
Take the chicken out of the oven, tent it with foil, and let it rest for 10 to 15 minutes before serving.

Notes

Fresh herbs should be minced before being added to the herb mixture.

Nutrition