Ingredients
Spice Mix
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Chicken
- 4 medium boneless skinless chicken breasts (about 2 pounds)
- 1 tablespoon olive oil
- 4 tablespoons salted butter (melted)
Instructions
- Preheat Smoker: Heat the outdoor pellet smoker to 225℉ (107℃), preparing it for low and slow smoking.
- Mix Spices: In a small bowl, combine salt, black pepper, smoked paprika, dried parsley, onion powder, and garlic powder to create the seasoning blend.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Drizzle olive oil over them and rub evenly to coat all sides.
- Season Chicken: Sprinkle the spice mixture evenly over the chicken breasts and rub the seasoning in to ensure full coverage.
- Smoke Chicken: Place the chicken directly on the smoker rack and close the lid. Smoke until the internal temperature reaches 145℉ (63℃), which should take about 90 minutes depending on thickness.
- Increase Temperature & Baste: Raise the smoker temperature to 400℉ (204℃). Melt the salted butter and baste the chicken thoroughly.
- Finish Cooking: Continue to cook the chicken until it reaches an internal temperature of 160℉ (71℃), about 15 to 20 minutes more.
- Rest: Remove the chicken from the smoker and let it rest for 5 to 10 minutes to allow juices to redistribute before serving.
Notes
- Use a reliable meat thermometer to monitor internal temperatures for perfectly cooked chicken.
- Resting time helps the chicken retain its juices and improves tenderness.
- If a pellet smoker isn’t available, a charcoal or gas smoker set to similar temperatures can be used.
- The butter baste adds moisture and richness but can be omitted or substituted with olive oil for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
