Smoke Boneless Skinless Chicken Breast in an Electric Smoker

Smoke chicken breasts the easy way with this electric smoker recipe. Boneless, skinless chicken breasts are seasoned with a simple dry rub and smoked over applewood for a juicy, smoky result that’s perfect for family meals or entertaining.

Some of the best electric smoker recipes are also the simplest. These smoked chicken breasts require minimal prep and about an hour in an electric smoker to reach tender, flavorful results.

Boneless, skinless chicken breasts are a great choice for smoking because they cook evenly and absorb smoke well without bones or skin interfering with heat and flavor penetration. They’re widely available and budget-friendly, making them ideal for weeknight dinners or larger gatherings.

Meat Prep

Chicken breasts typically arrive ready to cook, but it’s worth checking them before smoking. Trim any loose pieces of fat or connective tissue so the seasoning adheres and the meat cooks uniformly.

This recipe doesn’t require a brine because the smoking time is relatively short — around an hour — and the dry rub plus proper resting deliver juicy results. If you prefer brining, allow 2–5 hours in the brine for best results.

A dry rub is essential for adding depth of flavor. A balanced rub with paprika, thyme, chili powder, garlic and onion powders, salt, and pepper gives the chicken a classic barbecue profile with a hint of herb and heat.

Below is a straightforward, reliable recipe that serves four and works well with apple, peach, or cherry wood chips to impart a sweet, subtle smoke.

Electric Smoker Chicken Breast

4.86 from 70 votes

These smoked boneless chicken breasts are coated in a simple BBQ dry rub and smoked over applewood for bright, balanced barbecue flavor.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings: 4

Equipment

• Smoking wood chips (apple, peach or cherry)

Ingredients

• 4 large chicken breasts skinless and boneless
• 3 tbsp olive oil

BBQ Dry Rub

• 1 tbsp thyme
• 2 tbsp chili powder
• 2 tbsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 2 tbsp ground black pepper

Instructions

• Preheat the electric smoker to 225°F (107°C). Add apple, peach, or cherry wood chips to the tray or smoker box.
• Brush each chicken breast with a thin layer of olive oil. Mix the dry rub ingredients in a small bowl, then rub the seasoning evenly over all sides of the breasts.
• Place the breasts in the smoker and close the door. Smoke until the internal temperature reaches 160°F (71°C), about 1 hour depending on thickness.
• Remove the chicken from the smoker, transfer to a cutting board, and tent loosely with foil. Let rest 5–10 minutes so the internal temperature rises to 165°F (74°C).
• Serve whole or sliced. These breasts pair well with green salads, grilled vegetables, or your favorite barbecue sides.