Prep the Chicken: Rinse the chicken breasts under cold water and pat them dry with paper towels. Trim any excess fat or loose skin.
Brine (optional): For juicier and more flavorful chicken, you can brine the breasts. To do this, dissolve 1/4 cup of salt and 1/4 cup of sugar in 4 cups of water. Submerge the chicken breasts in the brine solution and refrigerate for 1 to 2 hours. Rinse the chicken breasts thoroughly after brining and pat them dry.
Season the Chicken: In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to create a flavorful rub. Rub the seasoning mixture all over the chicken breasts, ensuring they are evenly coated.
Prepare the Smoker: Preheat your smoker to a temperature of 225°F to 250°F (107°C to 121°C). Add wood chips or chunks to the smoker box or directly onto the charcoal to create smoke. Use hickory, apple, or cherry wood for the best flavor.
Smoke the Chicken: Once the smoker is ready and producing a steady flow of smoke, place the seasoned chicken breasts directly on the grates or in a smoker-safe pan. Close the lid to trap the smoke inside.
Monitor the Temperature: Use a meat thermometer to monitor the internal temperature of the chicken breasts. Smoke the chicken until it reaches an internal temperature of 165°F (74°C). This usually takes about 1.5 to 2.5 hours, depending on the thickness of the chicken breasts and the temperature of the smoker.
Rest and Serve: Once the chicken breasts reach the desired temperature, remove them from the smoker and let them rest for a few minutes before slicing and serving. Resting allows the juices to redistribute, resulting in tender and juicy smoked chicken breasts.