Preheat Traeger grill to 375 degrees F. Place a non-stick mat on the rack if desired. Sorry for the disappointment! Remove the chicken breasts from the brine and pat dry. Any type of wood or pellets should work fine here, but you might change things up based on the seasoning blend you use. Place the chicken quarters in the brine, and seal the ziplock. I used a combination of hickory, maple, and cherry wood pellets. This will be a frequently used recipe for our family! Another option is to wrap the breasts in bacon for extra flavor and moisture. Thank you so much for this idea will be making more of your recipes if they are as good as this one which I bet is the case.. Filed under: 4th Of July, Chicken, Dairy Free, Dinner, Fathers Day, Football Food, Gluten Free, Grilled, Healthy, Smoker, Spring, Summer. When Im not smoking meat, Im here writing about my passion on Meat Smoking HQ. Arent you supposed to light it on super smoke leave it on smoke setting for 20 minutes to heat up and then put your food on there for a third of the cook time before changing the temperature? In a small bowl whisk the avocado oil, coconut aminos, garlic, and additional seasonings until well combined. Once the smoker has come up to the desired temperature, place the chicken in and close the lid. Remove the container from the fridge and dump out the brine mixture 30 minutes before you plan to put the chicken on the grill. Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder Wood-Smoked Trout St. Louis-Style Baby Back Ribs . 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). Sorry, something went wrong. Color doesnt indicate doneness. As I already mentioned, chicken breasts can dry out rather easily. When ready to cook, set the Traeger temperature to 225 and preheat with the lid closed for 15 minutes. Take the chicken pieces out of the brine and dry them individually with paper towels. I make a couple of breasts on Sunday for lunches during the week. Smoked Chicken Breast on Traeger: An Easy Guide! Updating the recipe card now! The USDA recommends chicken be cooked to an internal temperature of 165F. Preheat the smoker for 10 to 15 minutes. This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories. Take the chicken pieces out of the brine and dry them individually with paper towels. Smoker Tubes My friend Nick introduced me to the wonderment of a smoke tube! This one is a family favorite! Just dont overdo it and turn your chicken breast into chicken cutlets. If you make end up making thissmoked chicken recipe,then dont forget torate the recipeand let me know how it went in the comments below! Check out these answers to some commonly asked questions about smoking chicken breast. Hi David! If the grill isnt ready yet, however, put them back in the refrigerator until it is. I am all about amazing gluten free food for families. You can either make your own barbecue rub, or you can buy a store-bought rub. As you are probably aware, there is a high risk of smoked chicken breasts drying out. Rub your chicken breasts with minced garlic. Make sure the chicken breasts are covered by the brine. Cook for 12-13 minutes with the lid closed. If you notice your chicken breasts are smaller, theyll cook a bit faster. While the grill preheats, remove the chicken from the brine and pat dry. Optional spices: 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of Cajun spice, Paprika, Thyme. For the Brine: Dissolve the salt and brown sugar in 1 gallon of water. Tune in and listen to the newly launched Grill Like a Mother podcast from Hot Pan Kitchen author Taryn Solie. This way, the tissues break down and dissolve, holding onto liquid during the smoking process. Let them rest for 5 to 10 minutes, then serve. And dont be afraid of the cinnamon! I made this last night on our Traeger my first time every cooking on one! While the grill preheats, remove the chicken from the brine and pat dry. For a savory flavor, he sometimes adds a little garlic powder and onion granules. In case you want to kick up the smoke flavor a notch, then choose oak wood pellets. Maintaining a smoker temperature of 225F, smoke the chicken breasts for approximately 1-1.5 hours or until the internal temperature of the thickest part of the chicken meat reaches 165F. However, you cant just use any old paper, it has to be unwaxed, food grade paper. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. As a matter of fact, you can even smoke a whole (pieced) chicken quickly and efficiently using this type of grill. If you have it, place a temperature probe into the thickest portion of one of the chicken breast (usually there is a thicker end). Mix well using a large spoon. boneless skinless chicken breast, chicken breast, smoked chicken breast, traeger chicken, traeger chicken breast, traeger smoked chicken. Remove from the smoker and let the chicken rest for 3-5 minutes before slicing and serving. Sign Up. I try to get them in the five to seven oz range, because they are just easier to manage. The absolute best tasting chicken quick smoke, but tons of flavor, and the family loves it! As far back as I can remember, I was hanging meat in the smokehouse. 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! You can find me either in my kitchen (or someone else's) or at a big outdoor barbecue surrounded by friends and family. We have been given the opportunity to try out a few Traeger grills and weve decide the Texas Elite 34 Wood Pellet Grill & Smoker Traeger grill is our favorite. If you wanted to make your own, check out this spicy Mexican barbecue sauce or chipotle bbq sauce. This makes my day Chuck! I was out of celery seed, so I used Beau Monde seasoning (which is mostly celery seed and salt) and just omitted the salt, which worked perfectly. Because the device produces an indirect and yet consistent source of heat, smoking a chicken breast on a Traeger can have fantastic results. Then turn the chicken over and allow it to cook for another 10-12 minutes or until they reach an internal temperature of 165-170 degrees. These will add a smoky flavor without overpowering the chicken flavor. For uneven thickness, you can always wrap chicken breast in plastic wrap or place in a Ziploc bag and pound until its an even size. I know that a skinless chicken breast is healthier, but the skin helps to lock in flavor while also providing you with a delicious crispy exterior. Sprinkle a liberal amount of spice rub onto each chicken breast on both sides. Traeger Smoked Chicken Breast Yield: 12 Servings Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Total Time: 2 hours Mexican seasoned chicken breast smoked to perfection and finished with a sweet and spicy hot sauce glaze. Thats why you should never just eyeball chicken, or cook to a specific time. Then let them rest for 15 minutes or up to a half hour in the refrigerator. However, when making Traeger smoked chicken breasts, I would advise you to use bone in chicken breasts. EXTREMELY SALTY!!! This low and slow method allows the chicken to pick up more smoke flavor. Weve already shared our Brazilian Smoked Tri Tip, Smoked Pulled Pork, and Apple Pecan Smoked Turkey, so we were definitely due for a smoked chicken recipe! Great! Easy smoked chicken breasts on a traeger smoker that with a few tricks turn out perfectly tender, moist and unlike other chicken breast recipes, totally flavorful chicken breasts! Let rest for 5 minutes. 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. Enjoy! bone-in, skin-on chicken breasts this holds in all the flavor and moisture so you dont have dried out chicken! At the very least, smoke the chicken breasts with the skin on and then remove it before serving. Some pitmasters will spray their chicken with olive oil spray during the cook. Thank you so much! Keep adding chips to the grill throughout the process. Follow me on Pinterest to see all of my recipes organized in one place with photos! Place the chicken directly on the grill grates, close the lid, and grill until the internal temperature reaches 160, 20-30 minutes. Thank you! Set it aside. Combine the spices in a bowl and spread the spice rub evenly on each breast. If it isnt, make sure to elevate it to around 200F. 5. Chill in the fridge for at least three hours, and up to 24 hours before smoking. Brine the chicken for 8 hours, removing from fridge for the last 30 minutes. As an Amazon Associate, I earn from qualifying purchases. Enjoy! Then, pour a bit of olive oil into the liquid. And 350 is above the temperature threshold for what Id consider smoking. Sometimes that can extend the cooking time. We are so obsessed with everything Traeger! If you dont have the time, however, you can brine the chicken breasts for as little as 30 minutes. See the BEST smoked chicken recipe for the traeger. Rub thoroughly and vigorously until all the pieces are completely covered in the rub. Then, add half a cup of table salt and half a cup of white sugar. Then add to the water. Optional- wrap the breasts in bacon. Chicken Breasts on a Traeger Pellet Grill Tender, juicy chicken breasts cooked slowly with wood smoke. Cover the container (with a lid if you have one, or plastic wrap) and put it in the fridge for 7.5 hours. Franklin uses a 50/50 ratio of salt and pepper on his seasoning and sometimes adds in a little of paprika for color. Oh wait, I have a habit of always brining my chicken breasts for at least an hour in a pot of ice water and 1/4 cup of salt and herbs, so I didnt use salt. The only way to know for sure when your Traeger smoked chicken breasts are done is to keep track of the internal temperature. Place bacon-covered chicken breasts into the non-stick mat, making sure not to overlap them. Wait for 4 to 5 minutes for the fire to establish. Smoked chicken can be kept in the refrigerator for 7 days, or 1 month in the freezer. I'm Kristy a chef and connoisseur of all things BBQ! It is so quick and easy! 1. pour the 1.5 gallons of water into a large container.2. The brine will add flavor to the meat, and help the chicken retain moisture while cooking. On the stove, dissolve 1/2 a cup of kosher salt and 1/2 a cup of sugar. In a small bowl, place the paprika, chili powder, thyme, garlic powder, onion powder, cayenne, kosher salt and black pepper. * Percent Daily Values are based on a 2000 calorie diet. But unlike most proteins that lean, this chicken is juicy, tender, and super flavorful. Activating this element will cause content on the page to be updated. Get the facts straight. Remove the chicken from the grill and let rest 5 minutes before slicing. After that, close the lid again and let the chicken grill for an additional 15 minutes. Next, I used two large chicken breasts and the cook time was definitely longer I flipped after 13 minutes and after the next 12, I probably had to let them cook for another 15. The best smoking temperature for chicken breasts is 225 degrees F. It should take you a little longer than an hour to smoke the breasts at this temperature. f you want flavorful, juicy, and lightly crispy chicken, this is the recipe and guidelines to follow. This chicken can be made with any smoker or pellet grill using the perfect temperature. 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. Set the probe to 160 degrees F. If you dont have a temperature probe, check the chicken with a meat thermometer (we love our Thermapen) after 45 minutes to see where its at, then check again every 10 to 15 minutes and pull them once they reach between 160 and 165 degrees F. 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