Do a search for Traeger on our site and all our recipes will be there. Rub oil on the breasts and spread evenly. That means that you should fire your grill up at least half an hour before putting the chicken in it. Sprinkle the breasts with rub, salt, and pepper. 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 160F to 165F. Without a doubt, a smoked boneless chicken breast is one of the best things that you can make with a grill. Do not slice open the chicken breast. Allow the chicken to rest for about 20 minutes so the rub has time to work itself into the chicken. Place chicken breasts on smoker (directly on the grill grates) and close the lid. Depends on how you want to serve it, but we typically dice any leftover chicken. Want a more earthy taste? Just season, pop on the smoker for an hour and a half, brush with a hot sauce glaze, and youll be ready to rock! Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. In a small bowl, place the paprika, chili powder, thyme, garlic powder, onion powder, cayenne, kosher salt and black pepper. This results in a more tender, juicy smoked chicken breast. For the whole chicken you can definitely still brine it and follow the rest of the recipe. Combine the spices in a bowl and spread the spice rub evenly on each breast. Apply a thin layer of yellow mustard to each chicken breast. Grab that instant read thermometer and check the temp be sure to take them off at 155-160 degrees and let them rest for 5 minutes. One big tip for best results with smoked chicken breasts is to start with evenly sized pieces of chicken, especially in thickness. Add 2 teaspoons each of garlic powder, onion powder, and Cajun spice for extra flavor. Tune in and listen to the newly launched Grill Like a Mother podcast from Hot Pan Kitchen author Taryn Solie. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. Thanks for sharing! **Smoked on Traeger Century 885**This Easy Traeger Smoked Chicken Breast recipe is prepared using boneless breasts, a marinade, dry rub, or whatever you like. First, the chicken was phenomenal. bone-in, skin-on chicken breasts this holds in all the flavor and moisture so you dont have dried out chicken! Youll also find 7 different seasoning blends like cajun, lemon pepper, and Nashville Hot in my air fryer chicken nuggets recipe. Instructions. At this point, your chicken breasts are ready to be smoked. Try to remove as much moisture as possible in order for the rub to stick to the chicken properly. You can find it on Amazonhere. Check out theseWeb Stories. The smoke flavor is all those tubes will leave behind! Measure out the oil and pour over the chicken breasts, then rub it over the chicken with your hands until they are well covered. Take the chicken pieces out of the brine and dry them individually with paper towels. Thanks so much, Michele! Stir the salt into the juice mixture with a whisk until it is completely dissolved (1 to 2 minutes), then put the chicken in. Without a doubt,a smoked boneless chicken breast. This is a great all-around rub thats easy to make with ingredients that most people have in their pantry. If you are looking for something mild and sweet, then I would suggest using apple, cherry, maple, or pecan wood pellets. 10 Ways To Get Crispy Chicken Skin, Smoking Sausage On A Traeger Pellet Grill (Hot Or Cold Smoked), AirProbe3 Review The Best Smart Thermometer To Rival MEATER, Aaron Franklin Beef Ribs The Full Recipe From The BBQ Guru, Aaron Franklin Rub How To Make Barbecue Dry Rub Like The Master. Place the chicken on a cutting board and remove any excess liquid with a paper towel. I ended up cooking the chicken for about 15-16 minutes on each side until the temp probe hit 170. Add some cumin. For a BBQ seasoning, check out my BBQ slow cooker chicken thighs or BBQ smoked chicken thighs. I apologize for that! Then, lift the skin and put thinly sliced lemon and fresh herbs (rosemary and thyme) under the skin. If you are dry brining the chicken breasts beforehand, make sure to skip the kosher salt in the dry rub. If you have a Traeger grill and want to know how to recreate this recipe on your specific make and model, then here is your guide. Dont be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry. Enjoy! As I have already said, chicken can dry out easily. Expert Tips for Smoking Perfect Chicken Wings on a Traeger Grill, Why Are My Chicken Wings Soft? Regardless, we will definitely make this again and it was a great recipe to get my feet wet with! It is not a good idea to use either hickory or mesquite for this dish as they are incredibly strong. Im so happy it was a hit! This way, the tissues break down and dissolve, holding onto liquid during the smoking process. Cook the breasts until the internal meat temperature reaches 160F. Another option is to wrap the breasts in bacon for extra flavor and moisture. Sign Up. There are several ways to smoke wings, so the cooking times vary. Curious to see some of these recipes in action? 5 minutes before the chicken is done, brush with the BBQ sauce mixture. Also, if you oiled your grill or the meat it should release from the grill grates when it is cooked. I had to up the temp to 300 after more than an hour to get to temp. Shop Ingredients Prep Time 10 Minutes Cook Time 3 Hours Pellets Mesquite Ingredients Once you reach the temperature and you see that its stable. The internal temperature will rise to 165 while the chicken rests. The smoke is best with that much time but still fills with less so moms in a hurry can shortcut but if you have more time, go for it! This smoke ring makes the chicken appear underdonebut this is a normal occurrence. Read recipe notes submitted by our community or add your own notes. Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured! Dry, then apply a decent layer of salt, pepper and a barbecue rub. Then, add half a cup of table salt and half a cup of white sugar. But most of all, they love the memories made, shared and treasured and its all thanks to a meal shared together with loved ones. It wont take long to cook the chicken breasts if you are smoking at 275 F. Expect them to be done in around 1 hourdepending on the size and thickness of the breasts. I try to get them in the five to seven oz range, because they are just easier to manage. Eat it on its own or put it on a salad, either way youve got a delicious meal. There are dozens of chicken brine recipes you can find online, but I like to keep it simple. I dont think yall get the purpose of the smoke setting on a Traeger because many of your recipes have you heating the grill on smoke but then not having any food on there until you crank the setting up to 350, but by that time the super smoke is gone. Salt and Pepper Barbecue rub Small chicken breasts 1.5 gallons of water. In Im Damien Bernard, the guy behind Meat Smoking HQ. Set it aside. Rub the outside with the minced garlic and Traeger Chicken Rub. That is plenty of time to reach temperature! Before getting it going, though, make sure that your Traeger is perfectly clean. Barbecue Recipes. Without a doubt, chicken is one of the most delicious and beloved types of meats out there. This is why I tell you to apply a thin layer of mustard. The recipes says to set the temperature to 350 degrees. Put the chicken, spiced side down on the grill and liberally season the underside of the chicken. Make sure chicken is fully submerged weighing it down if necessary. This is why people will sometimes make smoked chicken thighs instead of breasts because they are less likely to dry out due to the higher fat content. Let them rest for 5 to 10 minutes, then serve. If you have chicken breasts with the skin intact, then try cooking at a higher temperature so the skin will turn out nice and crispy. Instead, wait for a good five to ten minutes. Oh, and I havent mentioned that its healthy too! Pat the chicken breasts dry on both sides and drizzle each side with a little olive oil. Updating the recipe card now! Set the temperature to 225 degrees F and then wait for 15 minutes for the grill to preheat. Sorry for the disappointment! Wow! They may actually end up causing the smoked chicken breasts to be rather bitter. Check out MEATER. And dont go out of order! Turns out, there are several techniques we can use to can smoke chicken breasts in a Traeger or pellet grill to get tender, juicy breasts every time. If youre after a faster cook, my Traeger grilled chicken breast recipe calls for 25-30 minutes at 500F. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Can you just grill this or does it have to be smoked? Insert the attached probe thermometer in the thickest portion of one of the breasts. Ruined perfectly good chicken with this recipe!!! Follow me on Pinterest to see all of my recipes organized in one place with photos! Set the temperature dial to 225 degrees F and preheat with the lid closed for 15 minutes. This helps warm the chicken slightly so it will cook more evenly. If you can, leave the chicken brining overnight so it can absorb as much flavor and moisture as possible. Squeeze 2 - 3 tbsp of Traeger Flatrock Conditioning Oil or vegetable oil onto the hot flat top surface. Mary Macs Oven Baked Macaroni and Cheese, Olive Garden Giant Stuffed Shells Copycat Recipe, table salt you can use kosher salt instead just double the amount of salt (1 Tbsp table = 2 Tbsp kosher). Power up your Traeger grill and set it to the Smoke setting, with the lid open. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-medrectangle-4','ezslot_2',108,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-medrectangle-4-0'); Tender, juicy chicken breasts cooked slowly with wood smoke. I'm Kristy a chef and connoisseur of all things BBQ! Side note: You can make my smoked charro beans right alongside the chicken at 225F. Before getting it going, though, make sure that your Traeger is perfectly clean. However, you cant just use any old paper, it has to be unwaxed, food grade paper. The only problem with drying the skin is the rub may not stick. The recipe calls for 6 chicken breasts that weigh about 8 ounces each. Brining is a great way to add some extra flavor and moisture to the chicken breasts. After that, close the lid again and let the chicken grill for an additional 15 minutes. Submerge the turkey breast in the brine. If you dont have the time, however, you can brine the chicken breasts for as little as 30 minutes. Add to the large container. Either way, check out these tasty recipes cooked on the Traeger. They help bring out natural flavors in the food. Lighter woods like apple or pecan work great for lighter flavors. However, most people who try it find it hard to go back to more traditional methods afterward. Remove the chicken breasts from the brine and pat dry. Smoker Tubes My friend Nick introduced me to the wonderment of a smoke tube! Place the brine mixture in a plastic container and make sure the breasts are covered in the brine solution and then place the lid on the container. Hi David! We are so obsessed with everything Traeger! To reheat, you can pop your chicken in a low oven (maybe 250F) on a sheet pan in an even layer for about 5 minutes until heated through. Add the chicken to the brine, making sure it is fully submerged and weighing down if necessary. It should be 2 Tbsp of paprika. Just before you take the chicken breasts out of the grill, check the internal temperature of each chicken breast to make sure they are done. If you are cooking smaller chicken breasts you can choose to go a bit lower than this. Any more Traeger smokes for a weekday meal? Once the smoker has come up to the desired temperature, place the chicken in and close the lid. Now it is time to let the Traeger work its magic! And dont be afraid of the cinnamon! No need for oil as leaving the skin on will add the oil you need. I would recommend removing the chicken breasts at 160 F, and allow for some carryover cooking to bring the breast up to 165 F. Since chicken breasts can dry out easily, you dont want to go over that 165 F because it could dry out. All that is doing is allowing heat and smoke to escape into the air. The glaze at the end was delicious. If you go with another seasoning option, youll want to check out some of my other side dishes like smoked twice baked potatoes or air fryer green beans. They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between. Place the chicken on the smoker and cook for 50-60 minutes or until the chicken is around 125F to 135F internally. At this point, you are ready to apply the rub to the boneless chicken breasts. Add seasoned whole bird to the smoker and smoke Traeger whole chicken until it reaches an internal temperature of 165F. If you want a heavier smoky flavor try using hickory or mesquite. Mexican seasoned chicken breast smoked to perfection and finished with a sweet and spicy hot sauce glaze. At a smoking temperature of 250F this will be about 30-45 minutes a pound. Unlike the thighs and legs, breasts dry out easily because they are lean with very little fat or blood vessels. Close the lid and allow it to cook for 12-13 minutes. After 45 minutes of grilling, check the interior temperature of your Traeger grill. We cant wait for your to try this smoked chicken recipe! This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories. Cook for 12-13 minutes with the lid closed. Please refresh your page or try again later. (If you have smaller pieces of chicken, you may want to pull them earlier as they come up to temperature.). It takes about 1 hour to complete smoking chicken breasts. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. I followed the recipe, 1/4 cup paprika, and my chicken definitely didnt look like yours. 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