I used a Traeger Pro 575 with Signature Pellets for smoking. Required fields are marked *. So glad you enjoyed the smoked chicken breasts! Preheat the Traeger grill to 225 degrees F. Combine the ingredients of the dry rub in a small bowl. You shouldnt experience dry chicken at this temperature, but if you do, pre-brine the breasts or wrap them in bacon, the guarantee tender juicy breasts. Once you have removed the breasts from the brine, rinse with cold water and place back into the refrigerator, uncovered. Ideally, it should be at least 165F. https://www.youtube.com/watch?v=dGwmaq6y6iUVideo cant be loaded because JavaScript is disabled: BBQ with Franklin: Special Rubs (https://www.youtube.com/watch?v=dGwmaq6y6iU). The recipe calls for olive oil to help with even distribution of the rub, but you can get by without it. This is a great way to add some extra moisture to the meat because the fat on the bacon will baste the breast. And naturally, you could make smoked chicken tacos, burritos, and quesadillas. Of course, you are free to choose any spices or herbs that you like. Smoked chicken breast is done when the internal temperature reaches 165 degrees F. I like to take it off the grill around 160 degrees F as it will tend to cook the rest of the way as it rests. Expert Tips for Smoking Perfect Chicken Wings on a Traeger Grill, Why Are My Chicken Wings Soft? Ingredients Boneless skinless chicken breasts 1/4 cup Everything Rub Instructions Season chicken breasts to your liking. Therefore, you will need to prep the breasts about 12 hours before you plan on smoking them. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. If you cook the breast too high for too long, they will dry out. 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. Thank you so much for the feedback and Im so glad you enjoyed the chicken! The internal temperature will rise to 165 while the chicken rests. Dont miss it! Next, take your boneless chicken breasts and put them into the large bowl or container with the brine. This recipe uses a hot sauce glaze, which is comprised of brown sugar, lime juice, and Yellowbird habanero hot sauce. I hope you learned a few things. They should be good for 3 to 4 days in the refrigerator. Preheat the Traeger or pellet grill to 225. 5. A Food Lover's Kitchen. Gently massage to fully coat all the chicken. Once the exterior of your smoked chicken breast has picked up some great smoky flavor and the seasoning has fully cooked into the chicken, its a good move to brush the chicken with some type of sauce or glaze. Tie the legs together. One of the trickier elements of this smoked chicken recipe is trying to get the chicken rub to actually adhere to the chicken breasts. Remove the container from the fridge and dump out the brine mixture 30 minutes before you plan to put the chicken on the grill. It was so moist and smoky!! Rub the outside with the minced garlic and Traeger Chicken Rub. I cook this recipe on a Traeger, which is an electric pellet grill and smoker. Make sure there are pellets or wood in it and set it to 250 degrees F. Measure out the seasonings with measuring spoons into a small bowl. Followed recipe and cooked to temp. Now, you have your brine mixture ready. Then, without covering it, place the container in a place where it wont be disturbed. Put the chicken, spiced side down on the grill and liberally season the underside of the chicken. The salt will help the breasts retain moisture during the cook, and will prevent it from drying out. Apply the rub to the underside of each quarter, and then underneath the skin. * Percent Daily Values are based on a 2000 calorie diet. Make sure that both the sugar and the salt dissolve completely in the water. Allow the chicken to rest for about 20 minutes so the rub has time to work itself into the chicken. After the chicken has brined, remove each quarter from the ziplock, and pat dry with paper towels. Enjoy! This was wonderful! chicken breasts, dinner, dinner recipe, easy chicken, poultry, quick chicken, smoked chicken, FREE EMAIL BONUS: Cozy Soup Recipes to Get You Through the Winter, Turbinado Sugar (if you cant find turbinado sugar, just use more brown sugar). Turn the chicken over and cook another 10-12 minutes or until cooked to 165-170 degrees. Thanks to the low and slow cook, you wont need to marinate or brine the chicken breast, which makes this recipe a winner in my book. Im so sorry! If its still jiggly it needs more time. You dont want to run out mid-smoke. The key to smoking meat is to give it plenty of time at a low temperature and then plenty of time to rest on the counter as well. Depending on the size of the breasts, the chicken may take a little more than an hour to cook. This is why I tell you to apply a thin layer of mustard. Just an FYI. Make sure the chicken is well covered with seasoning. Sprinkle the breasts in rub, salt, pepper. I followed the recipe for the most part. If you want a heavier smoky flavor try using hickory or mesquite. 138. It is so quick and easy! This can ruin your meatespecially if you brine the breasts prior to smoking. Use a bit of olive oil on the chicken breast as a binder for the seasoning. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-large-mobile-banner-2','ezslot_14',116,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-large-mobile-banner-2-0'); For poultry, Aaron uses Mortons kosher salt and a cafe grind 16-mesh black pepper. If you dont have the time, however, you can brine the chicken breasts for as little as 30 minutes. That is plenty of time to reach temperature! Sometimes Ill mix in some hickory for a stronger smoke flavor. **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. Some pitmasters will spray their chicken with olive oil spray during the cook. Take the breasts out about an hour before you plan on smoking them. The easiest way to cook this split chicken breast is on a Pit Boss, Traeger or other style pellet grill. 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. 5 minutes before the chicken is done, brush with the BBQ sauce mixture. It should be 2 Tbsp of paprika. Once the pellets catch fire let them get started then blow the flames out. Now, you have your brine mixture ready. Traeger Kitchen Whole Smoked Chicken 4.4 (72) 10 3 Mesquite Wrap your next poultry cook with a little smoke. Additionally, you may add a quarter of a cup of soy sauce and a bit of lemon juice. Remove the breasts once the temperature reaches 160 F, then let them rest in foil for 5 minutes. Stir together with one of the measuring spoons then set aside briefly. 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. This recipe is amazing. Pour 1.5 gallons of water into a large container. This low and slow method allows the chicken to pick up more smoke flavor. Also, if you oiled your grill or the meat it should release from the grill grates when it is cooked. Place the chicken breasts on the grill, making sure to leave some space within each chicken breast. You can check it out the TP19 here on Amazon. Chicken contains a lot of bacteria, so it needs to be cooked well. Add the chicken to the brine, making sure it is fully submerged and weighing down if necessary. After that time has elapsed, you are ready to take the chicken pieces out of the grill. Ever since it started becoming popular in the 1990s, the Traeger grill has been used to prepare classic American-styled dishes. Using either a clean cloth or clean paper towels, wipe the oil all over the griddle top to create a smooth shiny surface. Traeger Smoked Chicken Breasts are an easy way to grill lean juicy meat with added smoke flavor in a delicious 30 minute recipe! Set the temperature dial to 225 degrees F and preheat with the lid closed for 15 minutes. Heres the thing, though, if you have dry brined your chicken breasts, then you have made a lot of effort to ensure that the surface of the breasts have dried out enough to get nice and crispy inside the pellet grill. Make sure that all the pieces are fully covered by the liquid. That means that you should fire your grill up at least half an hour before putting the chicken in it. I would also recommend buying breasts with the skin on rather than skinless chicken breasts. This stops the chicken from drying out and allows some extra smoke to stick to the exterior. Dont be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry. The unit rides on four locking casters to help make it easy to move when . You can check it out on the FireBoard websitehere. Coat the chicken breasts all over with the mixture. Instructions. 1 1/2 tablespoons brown sugar or brown sweetener 2 teaspoons smoked paprika 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder salt and pepper to taste Option 2 Chipotle Citrus Marinade 7 oz Chipotles in Adobo Sauce Arrange each chicken breast on the wire rack, making sure to keep a few inches of space between each chicken breast. Welcome to Kinda Healthy Recipes! I would love it. The boneless skinless chicken breast turns out juicy and flavorful thanks to a wet brine and an easy dry rub. They always have Traeger demos going on here at our Costco, so go check it out at your local Costco or wherever you can find Traegers. Filed under: 4th Of July, Chicken, Dairy Free, Dinner, Fathers Day, Football Food, Gluten Free, Grilled, Healthy, Smoker, Spring, Summer. In a small bowl, whisk together the olive oil, garlic, Worcestershire sauce, and Traeger Fin & Feather rub. So, I grew up learning how to make this recipe by heart. The Pro 34, Traeger's original large Pro Series grill, has long been the best-selling pellet grill worldwide. First pat dry with a paper towel to remove any excess chicken juice. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Remove the chicken from the grill and let rest 5 minutes before slicing. And dont go out of order! I followed the recipe, 1/4 cup paprika, and my chicken definitely didnt look like yours. It probably marinated approximately 2 hours, but it turned out awesome. Use a fork to mash these ingredients together until it forms a paste-like mixture. Traeger Chicken Breast What To Do With Smoked Chicken Breast This smoked chicken recipe is great for smoking other meats. However, breasts can dry out easilyso you dont want to overcook them either. You can brine the day before and soak the chicken overnight. Preheat the griddle for 10 minutes on high. Pro tip: You dont often think about having the best tools for handling the meat, but these these Dragonn tongs for grilling are the best rated on Amazon and we love them too! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); My name is Taryn, and I'm the writer, food photographer, & recipe developer behind Hot Pan Kitchen. Download Traeger Grill And Smoker Cookbook full books in PDF, epub, and Kindle. Traeger Pro 22 Are The Gen 1 Models Still Worth It? Great recipe! We are so obsessed with everything Traeger! Let the chicken rest for five minutes before serving. Make the brine by combining the apple juice, water, and kosher salt. When ready to cook, set Traeger temperature to 225 and preheat, lid closed for 15 minutes. Looking for more? A cheap, inaccurate thermometer will put your health at risk. Beer Can Chicken On A Weber Kettle An In-Depth Guide. I made this last night on our Traeger my first time every cooking on one! That being said your spice rub sounds appealing and the pictures look good. The safest way to cook chicken is to cook it to temperature, not time. Place the chicken breasts in the smoker or pellet grill. f you want flavorful, juicy, and lightly crispy chicken, this is the recipe and guidelines to follow. Mexican seasoned chicken breast smoked to perfection and finished with a sweet and spicy hot sauce glaze. If it isnt, make sure to elevate it to around 200F. Smoked chicken breast will keep in the fridge for 3 to 4 days as long as its in an airtight container or wrapped in plastic wrap. Sprinkle rub on each of the breasts and place them directly on the grates of your smoker. I prepared chicken breasts and thighs using your recipe. Im so happy it was a hit! Set the temperature to 225 degrees F and then wait for 15 minutes for the grill to preheat. Thank you! This makes my day Chuck! Place the chicken breasts back into their original positions after the internal temperature is reached 160 degrees F (keep the meat thermometer on the thinner portion of the meat.) Once the chicken has reached temperature, remove the chicken from the grill and lay foil over the top of it on a cutting board. As an Amazon Associate I may earn from qualifying purchases. You could do that, of course, but this recipe delivers tender, juicy chicken breast every time so you dont have to rely on thighs. I also looked you guys up on the gram, so many good looking recipes! https://www.acehardware.com/search?query=Carbon%20Steel%20Boning%2FParing%20Knife&utm_source=YouTube&utm_medium=Video&utm_campaign=GrillI think we all have t. 1. Wrapping your brisket in paper will give you a nice brisket bark. For a savory flavor, he sometimes adds a little garlic powder and onion granules. The good thing about skin-on breasts is it will provide some extra moisture and protection during the cook. Remove and wrap the breasts in foil. The rub made a perfect flavor and no bbq sauce needed. If you really want to get all fancy, cut open the chicken breast and stuff it with feta cheese, herbs, etc. To prepare this Traeger chicken recipe, follow the next steps: Step One: Prepare the Brine First, pour two quarts of cold water in a bowl or large container. Airprobe 3 is the best of this technology. I doubled the brown sugar because I didnt have turbinado sugar. If you are looking for something mild and sweet, then I would suggest using apple, cherry, maple, or pecan wood pellets. Sign Up. I find it easier to smoke smaller breasts rather than large 10 oz breasts you see at the stores. Make the brine: In a large pot, combine the salt, sugar, and water, stirring to dissolve the salt and sugar. Try our recipe for how to smoke a whole chicken in the Traeger or our smoked chicken wings. As the chicken breasts are given the opportunity to cool down, the tissues relax, reabsorbing any liquid that has been lost. You can also use a Masterbuilt electric smoker or a simple Weber charcoal grill using indirect low heat. That quickly, your rub is ready to be used. You should be out of then fold out the breast so it looks like a large steak. Then, add half a cup of table salt and half a cup of white sugar. 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