Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (boneless and skinless)
  • 1/2 cup olive oil
  • 1/3 cup packed light brown sugar
  • 1 tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 2 teaspoons New Mexico chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Preheat the smoker to 225°F.
  • Pat the chicken dry with a paper towel. Using a pastry brush, apply olive oil to all sides of each breast.
  • In a small bowl, whisk together the brown sugar and seasonings. Use the pastry brush to liberally apply the mixture on all sides of the chicken breasts, then transfer them to a rimmed sheet pan or plate.
  • Using tongs, place chicken breasts directly on the grill plate of the smoker.
  • Smoke for about 1 hour, or until the internal temperature at the thickest portion of the breast reaches 162°F. Remove from the smoker and allow meat to rest 15 minutes before slicing. *During resting time, the chicken will continue to cook to a safe internal temperature of 165°F.