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–+ servings
3 smoked chicken breasts in a pan with different spice blends and sauces from honey mustard to bbq.

Smoked Chicken Breasts (Electric Smoker)

Author: Kelly Jensen
5 from 2 votes
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Prep 5 minutes
Cook 2 hours
Total 2 hours 5 minutes
This flavorful smoked chicken breasts recipe is a fantastic and simple recipe for your electric smoker! Add a variety of spices or rubs for perfect, tender chicken breasts everytime.
Servings 6 servings
Course Dinner
Cuisine American

Ingredients

  • 3 large chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup sauce I like BBQ and teriyaki
  • 2 tablespoons dry spices blend
  • 1 tablespoon dijon mustard

Equipment

  • Electric Smoker
  • Meat Thermometer

Method

  1. Set the electric smoker to 250 degrees Fahrenheit.
  2. Place the chicken breasts in an aluminum tray. Coat the chicken breasts in rubs and spices. If using a sauce, pour directly over the chicken breasts.
  3. If using a spice, drizzle a little olive oil on the chicken first then add a pinch of spice so the spices/seasonings stick to the surface of the chicken.  I like to use BBQ sauce and Montreal Steak spice for my chicken, also Dijon mustard.
  4. The chicken will smoke between 2-3 hours (depeing on size), or until it reaches an internal temprature of 165 degrees Fahrenheit (or 74 degrees Celcius) in the thickest part of the breast.
  5. Once finished cooking, remove the chicken from the smoker, and allow it to rest for at least 15 mintues before slicing.

Nutrition

Calories252kcalCarbohydrates3gProtein25gFat15gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol75mgSodium307mgPotassium435mgFiber0.4gSugar0.2gVitamin A41IUVitamin C2mgCalcium21mgIron1mg

Notes

Spice and Sauce Blends
The great thing about this recipe is that is can be so versatile. You can use any spice mixture or blend that you like. We like using Montreal steak spice, BBQ dry rub, Jamaican jerk seasoning, or Herbs de Provence for a French flair.
FOr sauces, you can use Italian dressing, BBQ sauce, sriracha, or even a Thai basil sauce, or pesto, if desired on top of the mustard.

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