Traeger Smoked Chicken Breast Recipes

EASY SMOKED CHICKEN BREASTS

Steps:

• Mix together all of the dry ingredients in a bowl.
• Pat the chicken breasts dry on both sides and drizzle each side with a little olive oil.
• Sprinkle the rub on top of the chicken breasts liberally. Allow to rest in the fridge for 15 minutes, or up to 30 minutes (place plastic wrap over the top if over 15 minutes of rest time.)
• Heat a smoker on smoke (on traeger use the super smoke) with the lid opened for 5 minutes. Turn the heat to 350 degrees and close the lid for 15 minutes while it warms up.
• Put the chicken, spiced side down on the grill and liberally season the underside of the chicken. Cook for 12-13 minutes with the lid closed.
• Turn the chicken over and cook another 10-12 minutes or until cooked to 165-170 degrees.
• Remove the chicken from the grill and lay foil over the top on a cutting board. Let the chicken rest for 3-5 minutes before slicing.

TRAEGER SMOKED CHICKEN BREASTS

Steps:

• Season chicken breasts to your liking. Place on a plate, cover and refrigerate for 10 minutes.
• Fire up your pellet grill and heat to 350°F.
• When the grill is a at 350°F, place the chicken breasts on the grill. Cover and cook for 10 minutes.
• Check the temperature of the chicken and cook until it reaches 165°F in the center of the meat.*
• Remove the cooked chicken from the grill and place on a clean plate. Cover loosely with foil and allow to rest for 5 minutes. Serve sliced, shredded or whole!

SMOKED BONELESS TRAEGER CHICKEN BREAST RECIPE

Steps:

• First, pour two quarts of cold water in a bowl or large container.
• Then, add half a cup of table salt and half a cup of white sugar.
• Then, pour a bit of olive oil into the liquid.
• Mix well using a large spoon.
• Make sure that both the sugar and the salt dissolve completely in the water.
• Additionally, you may add a quarter of a cup of soy sauce and a bit of lemon juice.
• Now, you have your brine mixture ready. Set it aside.
• Next, take your boneless chicken breasts and put them into the large bowl or container with the brine.
• Make sure that all the pieces are fully covered by the liquid.
• Then, without covering it, place the container in a place where it won't be disturbed.
• If you can, leave the chicken brining overnight so it can absorb as much flavor and moisture as possible.
• If you don't have the time, however, you can brine the chicken breasts for as little as 30 minutes.
• While your chicken is brining, make the rub that will be used later.
• In a small bowl, place the paprika, chili powder, thyme, garlic powder, onion powder, cayenne, kosher salt and black pepper.
• Then, simply mix the ingredients with a fork until the rub is homogeneous and consistent.
• That quickly, your rub is ready to be used.
• At this point, you are ready to apply the rub to the boneless chicken breasts.
• Take the chicken pieces out of the brine and dry them individually with paper towels.
• Try to remove as much moisture as possible in order for the rub to stick to the chicken properly.
• Put the chicken pieces on a baking sheet and use a spoon to cover it with the rub.
• Then, using your hands, rub the spices into the meat.
• Rub thoroughly and vigorously until all the pieces are completely covered in the rub.
• At this point, your chicken breasts are ready to be smoked.
• If the grill isn't ready yet, however, put them back in the refrigerator until it is.
• It's important to know that, in order for this smoked chicken breast to recipe properly, the Traeger grill needs to be properly readied.
• That means that you should fire your grill up at least half an hour before putting the chicken in it.
• Before getting it going, though, make sure that your Traeger is perfectly clean.
• To properly smoke boneless chicken breasts, you need to get your Traeger grill to 250°F.
• Use your thermometer to make sure this is the case.
• Once you reach the temperature and you see that it's stable, put the chicken pieces in the grill.
• Close the lid and leave everything be for 45 minutes. It's important not to lift the lid during this time.
• After 45 minutes of grilling, check the interior temperature of your Traeger grill.
• Ideally, it should be at least 165°F. If it isn't, make sure to elevate it to around 200°F.
• After that, close the lid again and let the chicken grill for an additional 15 minutes.
• After that time has elapsed, you are ready to take the chicken pieces out of the grill.
• Don't be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry.
• Instead, wait for a good five to ten minutes.

TRAEGER CHICKEN TERIYAKI

Steps:

• Preheat your pellet grill to 350° according to factory directions.
• Slice your chicken in half to make it half as thick, and coat all sides with the Maui Wowee rub.
• Place the chicken on the grill, and grill for 5-6 minutes per side. Remove when the internal temperature reaches 165°. The timing will vary depending on your grill and your meat, so always cook to temp and NOT to time!
• When the breasts are done, remove and drizzle with teriyaki sauce, garnish with green onion, and serve with steamed rice.

TRAEGER SMOKED CHICKEN BREAST

Steps:

• Pat the chicken dry with a paper towel before coating in the olive oil. Mix the dry rub ingredients together before sprinkling over the chicken. Gently massage to fully coat all the chicken. Cover and rest at room temperature.
• Preheat smoker to 225ºF with lid closed for 10 minutes.
• Place the chicken on the smoker and cook for 50-60 minutes or until the chicken is around 125ºF to 135ºF internally.
• Brush the hot sauce and brown sugar mixture on top of the chicken and cook another 30-40 minutes until the chicken reaches an internal temperature of 160ºF to 165ºF. (If you have smaller pieces of chicken, you may want to pull them earlier as they come up to temperature.)
• Remove from the smoker and let the chicken rest for 3-5 minutes before slicing and serving. You can wrap in foil and place in an oven or cooler if you're waiting on sides or other dishes to come off the grill.