How to Smoke Bone-In Chicken Breast for Tender and Juicy Results

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Learn the secrets to perfectly smoked, tender and juicy bone-in chicken breast. Try this easy recipe now!

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Smoked chicken is one of the most delicious ways to cook chicken. Whether it’s a special occasion or you just want to treat your family to something special, smoking bone-in chicken breast will give you tender, juicy results every time. With just some basic equipment and ingredients, you can easily create an amazing meal that everyone will love. In this article, we’ll explain exactly how to smoke bone-in chicken breast for tender and juicy results in no time. Let’s get started!

Gather the Supplies

Gather up what you need to smoke your chicken breast easily – it’s not too hard and the results are worth it! To start, consider your seasoning selection. You can use any type of store-bought spice rub or marinade, but try to keep it simple so that the flavor of the meat is still prominent. Choose a wood for smoking as well; mesquite, applewood, and hickory all work well with poultry. Once you have these items in hand, you’ll be ready to prepare the chicken for smoking. Make sure that your grill is preheated and ready so that when you add the chicken it will begin cooking immediately.

Prepare the Chicken

Before smoking the chicken, you’ll want to make sure it’s ready for the grill. To ensure tender and juicy results, marinate or brine the chicken ahead of time. Marinade techniques involve soaking poultry in a mixture of oil, vinegar and spices for an hour or more prior to grilling. Brining tips include submerging chicken in a salty liquid solution overnight before cooking. Both methods can help create a moist interior while giving the skin a crispy texture after grilling. As for seasoning, use your favorite dry rub or spices to add some extra flavor to your dish! When finished, pat down the chicken with paper towels to remove any excess moisture so that it cooks evenly on the smoker. With proper preparation, your bone-in chicken breast should be ready for smoking – just remember to use wood chips designed specifically for poultry!

Heat the Smoker

Heat up your smoker to the desired temperature for poultry. A hotter smoker will result in a juicier, more tender end product. Consider what wood you’ll use for smoking; different types of wood impart different flavors and can help create a unique flavor profile that you couldn’t get through other cooking methods. Your selection here is important so take your time when deciding which type of wood to use. Once the smoker is heated, it’s time to add the chicken.

Add the Chicken

Now it’s time to prepare your chicken for the smoker. Depending on how you plan to flavor your bird, you may choose to marinate or brine it beforehand. Marinating involves using a liquid-based mixture of seasonings and oil that can be applied to the chicken directly before it goes into the smoker. Brining is a more intensive process in which the chicken is submerged in a saltwater mixture for several hours prior to cooking. Both of these techniques allow moisture and flavor to penetrate deeper into the meat, resulting in extra tender and juicy results when cooked properly. Once you have selected your marinade or brining technique, apply it evenly to each breast before placing them onto the grill grate over indirect heat.

Monitor the Temperature

Monitor the temperature of your smoker closely to ensure a perfectly cooked chicken. An ideal finished temperature for bone-in chicken breasts is 165°F. To monitor the temperature, use an oven thermometer or digital probe thermometer to regularly check the internal heat of your smoker. Make sure to insert the thermometer in between the bones so that you can get a more accurate reading. If the temperature drops too low, adding more charcoal and wood chips will help bring it back up. The same goes if it gets too high, so be sure to keep an eye on it during smoking sessions. You may need to adjust vents or dampers accordingly for precise temperature control as well. Transitioning from monitoring techniques into serving and enjoying your smoked bone-in chicken breast!

Serve and Enjoy!

Finally, it’s time to enjoy the delicious results of your hard work – juicy, tender smoked meat! Serve your finished chicken breast hot off the smoker, or store in an air-tight container in the refrigerator for up to four days. You can easily reheat it on a grill or in the oven for a few mins before serving. To get creative with flavors, you can add some spice rubs while smoking or brush on some BBQ sauce right before serving. With so many flavor variations available, you’ll never get bored of smoked bone-in chicken breast!


You’ve done it! You have successfully smoked a delicious, tender and juicy bone-in chicken breast. Now it’s time to enjoy your hard work. Serve the chicken as is or with your favorite accompaniments like rice, potatoes or salads. Don’t forget to share this impressive dish with friends and family; they’ll be impressed by your culinary skills. Remember that smoking meat takes patience and care; but if you follow the steps outlined in this article, you can get perfect results every time. Bon appetit!

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