Ingredients

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

Directions

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.