If you have ever wondered how to smoke a chicken breast, well it could not be simpler. It doesn’t matter if you have a pellet smoker like a traeger, an electric smoker, Big Green Egg, or an offset smoker. Smoking a chicken breast it both easy and delicious.
With this recipe, we have a boneless skinless chicken breast that has been rubbed with an herb and garlic seasoning. It is also stuffed with chimichurri infused cheese filling and drizzled with more chimichurri sauce!
There is so much flavour in every single bite.
It is smokey! It is gooey! It is even a little spicy!
As great as the chicken is, and it is amazing, the chimichurri sauce just puts this on another level.
Time to prep!
To get things going you will first want to make the chimichurri sauce. It is a snap to make. Pull out your food processor and add the chimichurri sauce ingredients. Press the pulse button and release. That should cause the blades to spin a few times and stop. You don’t want to just start the food processor and let it run as that will turn it into a puree.
Press and release the pulse button a few times. You are looking for a fairly rough consistency, like chopped up herbs, as you can see in the photos. Continue until you achieve that texture. Mix 2 tablespoons of the chimichurri sauce with the cream cheese. Put the rest in the fridge until after the chicken is finished smoking.
Use a knife and carefully cut a deep pocket into the chicken breasts. Spoon some of the cheese mixture into each chicken breast. This is seriously delicious and super gooey once it is smoked. Rub the chicken breasts with the herb and garlic seasoning.
Time to smoke!
Now it is time to set up the smoker! There are lots of great types of wood for chicken, including, hickory, pecan, apple, maple, cherry and more! I tend to go with pecan or apple more often when smoking chicken.
When it comes to smoking temperature, I like to smoke chicken breasts at 250F. I find it to be the perfect temperature to give an awesome smokey flavour and yet not dry out the white meat.
You want to smoke these chicken breasts until the internal temperature reaches 165F. Every smoker is different so use a digital thermometer to monitor the time. For me, it took about 3 hours.
Take them out of the smoker and spoon some chimichurri sauce on top. Seriously incredible! Serve with any of these great side dishes!