Simple mild smoked chicken breasts
New matching measured recipe adapted from FOOD-036 and CHAT-0307; the original had unmeasured seasoning and an unsupported carryover safety claim.
- YIELD
- 4 servings
- PREP / WAIT
- 15 minutes
- COOK
- About 45–90 minutes; thick breasts can take 1 1/2–2 hours
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp fine salt
- 1 tsp regular paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tbsp unsalted butter (optional)
Method
- Thaw chicken completely in the refrigerator. Pound to about 3/4 inch thick for a more even cook. Pat dry without rinsing.
- Heat smoker to 250°F using a modest amount of apple, cherry or pecan wood. Mix dry seasonings, coat chicken with oil and sprinkle evenly.
- Arrange chicken on the grate with space around it. Begin checking after 40 minutes, and continue until the thickest center of every breast measures 165°F.
- If the surface is drying, place chicken in a small foil tray with the optional butter and cover loosely while finishing.
- For a grilled finish, transfer directly from the smoker at about 150–155°F to a preheated medium-high grill. Turn frequently and complete the cook to 165°F without interruption.
- Rest on a clean plate 5 minutes and slice across the grain.
Notes & storage
- New measured batch matches the mild seasoning and modest bark preference in CHAT-0307. No brine is needed for this baseline.
- Replaces the historical early-pull/carryover assumption and raw-chicken rinsing instruction.
- Refrigerate promptly at 40°F or below for 3–4 days; reheat leftovers to 165°F.