This BBQ reverse-seared chicken breast combines two cooking techniques to deliver juicy, tender meat with a beautiful charred finish. The breasts are smoked low and slow to lock in moisture, then finished over high heat for that satisfying grilled crust.
- Chicken breast dry rub
- Reverse Seared Chicken Breast
I love barbecue chicken, and of all the cuts the chicken breast remains my go-to when I want a substantial, lean piece of meat that soaks up smoke and seasoning well.
The trick with breasts is getting a deeply flavored, seared exterior while keeping the interior juicy. That’s where the reverse sear shines.
Reverse searing means cooking the meat gently first—low and slow—to develop even doneness and moisture, then finishing with a quick, high-heat sear to create the desirable crust and grill marks. While it’s commonly used for beef, the method works exceptionally well for chicken breasts, marrying the best aspects of smoking and direct grilling.
Chicken breast dry rub
Below is a simple dry rub I use for most smoked chicken. It’s balanced and bold, but you can easily scale back the heat if you prefer a milder taste.
Ingredients:
- 2 tbsp smoked paprika
- 1 tbsp thyme
- 2 tbsp chili powder
- 2 tbsp cayenne pepper (reduce if you want less heat)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Mix these together and rub liberally over the breasts, making sure to season both sides. If store-bought blends are preferred, any quality chicken or BBQ rub will work, but homemade gives better control over spice levels.
Reverse Seared Chicken Breast
Ingredients
- 4 chicken breasts boneless and skinless
BBQ Chicken Dry Rub
- 2 tbsp smoked paprika
- 1 tbsp thyme
- 2 tbsp chili powder
- 2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Instructions
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Rinse the chicken under cold water and pat dry with paper towels.
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Combine all dry rub ingredients in a small bowl, breaking up any clumps.
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Place the breasts on a cutting board and coat them liberally with the rub, including the undersides.
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Transfer the seasoned chicken to a resealable bag and refrigerate for about an hour to let the flavors meld.
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Set up your grill or smoker for two-zone indirect cooking and preheat to roughly 225°F (107°C).
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Place the chicken on the cool side and smoke at 225°F until the internal temperature reaches about 150°F (65°C).
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Remove the chicken from the grill and tent loosely with foil to rest briefly while you get the grill hot.
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Increase the grill to high and place the breasts directly over the heat. Sear for about one minute per side to develop color and char.
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Finish when the internal temperature reaches about 160°F (71°C).
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Remove from the grill, cover with foil, and let rest for ten minutes before slicing and serving.