Tender Smoked Chicken (Print Version)

# Ingredients:

→ Main Chicken Ingredients

01 - 3 to 3½ pounds boneless, skinless chicken breasts (about 6 medium-sized pieces)
02 - 2 tablespoons high-quality extra-virgin olive oil
03 - 3 tablespoons unsalted butter, melted (totally optional but makes it amazing)

→ Smoker Fuel & Setup

04 - Charcoal pellets or your preferred smoker fuel
05 - Wood chips or chunks for that perfect smoky flavor - pecan, apple, or oak work beautifully
06 - Canola oil for greasing the smoker grates

→ Homemade Chicken Rub

07 - 1 tablespoon light brown sugar
08 - 2 teaspoons kosher salt
09 - 2 teaspoons smoked paprika
10 - 2 teaspoons garlic powder
11 - 2 teaspoons onion powder
12 - 1 teaspoon freshly ground black pepper
13 - ½ teaspoon celery salt
14 - Small pinch of cayenne pepper (add to taste or skip if you prefer mild)

# Instructions:

01 - Take your chicken out of the fridge and pat it completely dry using paper towels - this step is crucial for getting that perfect crust. Place the breasts on a parchment-lined baking sheet so you can easily transport them to your smoker later. Brush both sides generously with olive oil to help the seasoning stick.
02 - Grab a small mixing bowl and combine all your dry ingredients: brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, celery salt, and that optional pinch of cayenne. Give it a good stir until everything's well blended.
03 - Generously coat every inch of those chicken breasts with your homemade rub - don't be shy here! Make sure you get good coverage on all sides. Let the seasoned chicken sit at room temperature while you get your smoker ready.
04 - Get your smoker heated to 225°F - if you're using charcoal, you don't need a massive fire. Before lighting up, mix your wood chips or chunks right in with the charcoal for that perfect smoke. Don't worry if your temperature runs a bit higher than 225°F; your chicken will just cook a little faster.
05 - Brush your smoker grates with canola oil to prevent any sticking mishaps. Place your seasoned chicken breasts on the grates and let them smoke until they hit 160°F on an instant-read thermometer inserted into the thickest part. This usually takes 45 minutes to an hour, but check at the 30-minute mark to see how things are progressing. Always cook to temperature, not time!
06 - If you're using butter (and you really should!), melt it in a small bowl. When your chicken reaches about 140-150°F (roughly 30 minutes in), brush that melted butter all over the tops of the breasts. This creates an incredibly succulent and flavorful finish. Continue smoking for about 15 more minutes until you reach that perfect 160°F.
07 - Remove your beautifully smoked chicken from the smoker and tent it loosely with foil. Let it rest for 5 minutes - this allows the juices to redistribute and the internal temperature to reach 165°F through carryover cooking. Slice it up and get ready for some seriously delicious chicken!

# Notes:

01 - Feel free to substitute the homemade rub with your favorite store-bought dry rub if you're short on time.
02 - Store any leftover smoked chicken in an airtight container in the refrigerator for up to 3 days.
03 - To reheat leftovers, loosely cover with foil and warm in a 350°F oven until heated through.
04 - You can freeze cooked smoked chicken breasts for up to 2 months. Wrap tightly and store in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

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