Smoked Boneless Chicken Breasts on a Pellet Grill (Juicy Every Time at 150°F!)

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup offers a similar sweetness.

apple juice

🥗Healthier: unsweetened apple cider

💰Cheaper: white grape juice

White grape juice is a cost-effective substitute.

Preheat the smoker to 225°F.

Trim off any excess fat from the chicken breasts.

Pat the chicken breasts dry with a paper towel.

Rub olive oil on the presentation side of the chicken breasts.

Flip the chicken breasts and apply a thin coating of olive oil on the other side.

Season one side of the chicken breasts liberally with honey barbecue rub.

Flip the chicken breasts and season the other side with SPG Gold seasoning.

Let the seasoned chicken breasts sit for a few minutes before placing them in the smoker.

Place the chicken breasts on the top shelf of the smoker, ensuring they are not touching each other.

Insert a probe into the largest chicken breast to monitor the internal temperature.

Smoke the chicken until it reaches an internal temperature of 142°F to 145°F.

Remove the chicken from the smoker and place it in a pan.

Add pats of butter on top of the chicken in the pan.

Cover the pan with foil and reduce the smoker temperature to 170°F.

Return the covered chicken to the smoker and monitor the internal temperature until it reaches 150°F to 152°F.

Remove the chicken from the smoker and let it sit covered for 10 to 15 minutes.

Slice the chicken against the grain to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens