Welcome! If you’re on the hunt for a simple, foolproof BBQ recipe, you’ve found it. These Traeger smoked split chicken breasts are juicy, flavorful, and perfect for any backyard BBQ or weeknight dinner. Ready to impress your guests? Let’s dive in!
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Ingredients
- 4 split chicken breasts
- 1.5 tbsp olive oil
- 1.5 tbsp barbecue seasoning, divided
Make this easy side dish: smoked corn on the cob with pesto
How to smoke split chicken breast
The gist: Rub split chicken breasts with olive oil and BBQ seasoning, smoke at 225°F until almost done, then crank up the heat to 400°F to crisp the skin.
1. Preheat the smoker
Set the smoker to 225°F.
2. Prepare Split Chicken Breast
- Pat split chicken breast dry with paper towels.
- Drizzle all over with olive oil and rub it in. Sprinkle all over with BBQ seasoning and rub it in.
- Let the chicken sit at room temperature for 10-15 minutes to allow the seasoning to set.
3. Smoke the Chicken
- Insert an internal meat thermometer into the thickest part of the largest split chicken breast.
- Smoke the split chicken breast with the meaty part facing up, until it reaches an internal temperature of 135°F.
4. Finish Cooking at a Higher Temp
- Increase the smoker temperature to 400°F to crisp up the skin. Continue smoking with the meaty side of the chicken breast up, until the internal temperature of the chicken reaches 165°F.
5. Rest and Slice
- Let the chicken rest for 10-15 minutes before slicing. To slice, remove the meat from the bone by sliding a sharp chef’s knife between the bone and the chicken meat. Cut the smoked chicken breast into strips. Enjoy your delicious smoked split chicken breasts!
Try this 3-ingredient recipe: smoked chicken with blackened seasoning
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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BBQ Smoked Split Chicken Breast
Video
Ingredients
- 4 split chicken breasts
- 1.5 tbsp olive oil
- 1.5 tbsp barbecue seasoning divided
Instructions
- Preheat the smoker to 225°F.
- Prepare the Chicken: Pat split chicken breast dry with paper towels. Drizzle all over with olive oil and rub it in. Sprinkle all over with BBQ seasoning and rub it in. Let the chicken sit at room temperature for 10-15 minutes to allow the seasoning to set.
- Smoke the Chicken: Insert an internal meat thermometer into the thickest part of the largest split chicken breast. Smoke the split chicken breast with the meaty part facing up, until it reaches an internal temperature of 135°F.
- Finish Cooking at a Higher Temp: Increase the smoker temperature to 400°F to crisp up the skin. Continue smoking with the meaty side of the chicken breast up, until the internal temperature of the chicken reaches 165°F.
- Rest and Slice: Let the chicken rest for 10-15 minutes before slicing. To slice, remove the meat from the bone by sliding a sharp chef’s knife between the bone and the chicken meat. Cut the smoked chicken breast into strips. Enjoy your delicious smoked split chicken breasts!
Chris says
These were absolutely delicious, very moist result. I did just two breasts, but they were of very large size. Bone-in, with skin, cuts are not often on the shelves here. Tons of boneless, skinless ones. Plenty of leg quarters available, but no breast quarters (with the wing). My cook time was 2:15. Leftovers will go to either chicken salad or chicken fried rice.
Will definitely do this one again.