Smoked Chicken Breasts Recipe

1h 15m

The smoky flavour of oak or hickory wood chunks and sweet and tangy barbecue sauce come together for tender, juicy and flavourful smoked chicken breasts.



6 boneless, skinless chicken breasts
handful oak or hickory wood chunks

Seasoning Blend

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder

Sweet & Tangy Barbecue Sauce

1 cup dark brown sugar
¾ cup tomato sauce
½ cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper


  1. Preheat your smoker between 160°C and 170°C.
  2. Combine salt, black pepper and garlic powder in a bowl and lightly season each chicken breast on both sides.
  3. Place the chicken breasts in your smoker with 2 wood chunks on top of the hot coals. Cook about 1 hour.
  4. Whisk all Sweet & Tangy Barbecue Sauce ingredients together in a saucepan and simmer for 10 minutes.
  5. Brush the chicken with the Sweet & Tangy Barbecue Sauce about 15 minutes before it is done cooking.
  6. Once the deepest section of chicken has reached an internal temperature of 75°C, remove from your smoker and let rest at room temperature for 10 minutes. Serve with a side of Sweet & Tangy Barbecue Sauce.
    HOT TIPUse an instant read thermometer to determine the internal temperature of the chicken.

Get recipes & tips delivered to your inbox