Smoked Chicken Breasts

1:25 - Prep 0:15 / Cook 1:10

The smoky flavor of oak or hickory wood chunks and sweet and tangy barbecue sauce come together for tender, juicy and flavorful smoked chicken breasts.

6 Servings
  • 6 boneless, skinless chicken breasts
  • handful oak or hickory wood chunks
Seasoning Blend
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
Sweet & Tangy Barbecue Sauce
  • 1 cup dark brown sugar
  • 3/4 cup tomato sauce
  • 1/2 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
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Step 1 Of 6
1. Preheat your smoker between 325°F and 350°F.
2. Combine salt, black pepper and garlic powder in a bowl and lightly season each chicken breast on both sides.
3. Place the chicken breasts in your smoker with 2 wood chunks on top of the hot coals. Cook about 1 hour.
4. Whisk all Sweet & Tangy Barbecue Sauce ingredients together in a saucepan and simmer for 10 minutes.
5. Brush the chicken with the Sweet & Tangy Barbecue Sauce about 15 minutes before it is done cooking.
6. Once the deepest section of chicken has reached an internal temperature of 165°F, remove from your smoker and let rest at room temperature for 10 minutes. Serve with a side of Sweet & Tangy Barbecue Sauce.
Hot TipUse an instant read thermometer to determine the internal temperature of the chicken.
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