Traeger Smoked Chicken Breasts
Traeger smoked chicken breasts are juicy, tender smoked chicken with a mesmerizing aroma. The smoky flavors infused through the chicken make this a grilling masterpiece.
Servings: 4
Calories: 374kcal
Equipment
- Traeger Pellet Grill and Smoker
- Traeger Pellet Grill and Smoker Combo Set
- Traeger Hickory Wood Pellets
- ThermoPro Thermometer
Ingredients
- ½ cup water
- ⅔ cup red wine vinegar
- 3 tablespoon olive oil
- 2 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 4 chicken breasts boneless, skinless
Instructions
- Place all ingredients except the chicken breasts into a gallon sized Ziploc bag. Seal and shake to combine.½ cup water, ⅔ cup red wine vinegar, 3 tablespoon olive oil, 2 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper
- Open the Ziplock bag and add the four boneless, skinless chicken breasts. Reseal the bag and set in a bowl in the refrigerator for 4 hours, or overnight.
- Preheat your Traeger grill to 225℉. Be sure to oil the grill grates so the chicken doesn't stick.
- Place the marinated chicken breasts on the Traeger grill and smoke the chicken breasts for 2-2 ½ hours, covered, flipping once. Check to ensure each chicken breast reaches an internal temperature of 165℉ with an instant read thermometer probe. PRO TIP: If you don't have a Traeger grill, you can smoke the chicken breasts in a smoker or on a grill over indirect heat.4 chicken breasts
- Transfer to a serving platter and let rest 5 minutes to let juices redistribute. Serve and enjoy!
Notes
- Pat Them Dry: Before applying any rub, thoroughly pat your chicken breasts dry with paper towels. This helps achieve a better bark and allows the smoke to adhere more effectively.
- Don't Overcrowd the Grill: Give the chicken breasts enough space on the grill grates. Good airflow ensures even cooking and consistent smoke penetration.
- Use a Leave-In Thermometer: To ensure perfectly cooked chicken and avoid dry breasts, use a leave-in meat thermometer. Aim for an internal temperature of 165°F (74°C) in the thickest part of the breast.
- Consider a Brine: For extra juicy and tender results, consider brining your chicken breasts for at least 30 minutes (or up to a few hours) before smoking.
- Rest is Best: After removing the chicken from the grill, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and moist piece of chicken.
Nutrition
Calories: 374kcal | Carbohydrates: 4g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 379mg | Potassium: 962mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg
