Name: Smoked Chicken Breast
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breast; 0.25 cup italian dressing

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Smoked Chicken Breast

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Ingredients

Warning0 allergens identified

Smoked Chicken Breast

2 pounds boneless skinless chicken breast

¼ cup italian dressing or your favorite marinade

Instructions

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Instructions

Place chicken and dressing in a large ziplock bag, massage gently to evenly coat. Place in the fridge to marinate for at least 30 minutes or up to 2 hours.

Preheat pellet grill smoker to 300F. Place the marinated chicken directly on the grill grates and smoke for 30 minutes. Flip chicken and smoke for an additional 30 minutes, or until the internal temperature of the thickest part of the meat reaches 165F. (Use an instant-read thermometer to check!)

Remove the chicken from the smoker, tent with foil for at least 10 minutes, then slice or serve.

Nutrition

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Tips & Tricks (5)

Marinade Timing for Maximum Flavor 🕐
Marinate chicken breasts in Italian dressing for 4-8 hours (or overnight) rather than just 30 minutes to allow deep flavor penetration and ensure maximum tenderness from the acidic components.
Pound for Even Cooking 🔨
Gently pound chicken breasts to uniform ½-inch thickness before marinating to ensure even smoke penetration and prevent dry edges while centers remain juicy.
Reserve Marinade for Basting 🎯
Set aside a portion of fresh Italian dressing before marinating raw chicken, then use it to baste the breasts during the last 10 minutes of smoking for an extra flavor boost and glossy finish.
Low Temperature Smoking Sweet Spot 🌡️
Smoke at 225-250°F and pull chicken when internal temperature reaches 160-165°F to prevent overcooking; boneless skinless breasts cook faster than bone-in varieties so monitor closely after 20-25 minutes.
Post-Smoke Resting Prevents Moisture Loss 😴
Let smoked chicken rest uncovered for 5 minutes after smoking to allow carryover cooking to finish gently and redistribute juices throughout the meat for maximum tenderness.