Place a meat thermometer into the thickest part of one of the chicken breasts. You cant go wrong with either of those rubs because they are produced by barbecue gurus. Let the chicken rest for 3-5 minutes before slicing. Smoked chicken breast doesnt get any better or easier than this! If youre using boneless chicken thighs or breasts youll want to skip the brine and marinate as I mentioned above. Use toothpicks to hold the bacon in place. Ruined perfectly good chicken with this recipe!!! Use your thermometer to make sure this is the case. 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! Wireless Thermometer: The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. The Pro 34, Traeger's original large Pro Series grill, has long been the best-selling pellet grill worldwide. Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160, 2 1/2-3 hours. 5. EXTREMELY SALTY!!! If you are dry brining the chicken breasts beforehand, make sure to skip the kosher salt in the dry rub. Place chicken directly on the grill grate, bone side down, and smoke for 2 hours or until an instant-read thermometer reads 160 when inserted into the thickest part of the breast. This way, the tissues break down and dissolve, holding onto liquid during the smoking process. Alternatively, take a paper towel and pat the breasts to remove as much moisture as possible. Thanks for sharing! 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. Depending on your Traeger grill model, you will either have to preheat the grill with the lid closed or open. Close the lid and smoke until the internal temperature registers at 165 degrees F. Turn the grill off and place each Traeger smoked chicken breast on a serving platter. Place the chicken spiced side down and then liberally coat the underside with the rest if the smoked chicken rub. Read recipe notes submitted by our community or add your own notes. Remove the chicken from the grill and let rest for 15 minutes before carving. Submerge the turkey breast in the brine. On the stove, dissolve 1/2 cup of kosher salt and 1/2 cup of sugar in water. Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured! We Answer 33 FAQs About The Pitmaster Meat Smoking HQ, How Does Aaron Franklin Trim Brisket? If its still jiggly it needs more time. Lets skip all the small talk and get right to the details of smoking the best chicken breasts of your life! The rub made a perfect flavor and no bbq sauce needed. Mix the dry rub ingredients together before sprinkling over the chicken. Set your Traeger pellet grill to 250 degrees F. Dry off the chicken with a paper towel. Without a doubt,a smoked boneless chicken breast. Close the lid and leave everything be for 45 minutes. 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. Wrapping your brisket in paper will give you a nice brisket bark. 1 / 3. It can be frozen or refrigerated for future use. Cook for 12-13 minutes with the lid closed. If it isnt, make sure to elevate it to around 200F. Its a metal tube with holes fill that tube with Traeger pellets and then light it with a butane lighter. Close the lid and smoke for approximately 1-1/2 to 2 hours. We volunteered to Side note: You can make my smoked charro beans right alongside the chicken at 225F. At this point, your chicken breasts are ready to be smoked. Chicken contains a lot of bacteria, so it needs to be cooked well. If you notice your chicken breasts are smaller, theyll cook a bit faster. If you are cooking smaller chicken breasts you can choose to go a bit lower than this. 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. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. Cook chicken breasts at a low temperature (225F) for 2.5-3 hours or at a higher temperature (275F) for 1 hour, Pre-brine chicken breasts for extra moisture and flavor, Sprinkle with rub, salt, pepper, and optionally wrap in bacon, Cook to an internal temperature of 160F and let rest for 5 minutes to reach a safe temperature of 165F, Use a reliable thermometer to ensure chicken is cooked properly and safely, Smoke ring is a normal occurrence and does not indicate undercooking, Avoid overcooking chicken breasts to prevent drying out, Pre-brining or wrapping in bacon can help prevent dryness. Place some of the wood chips on top of the coals. Its important to know that, in order for this smoked chicken breast to recipe properly, the Traeger grill needs to be properly readied. Put the chicken pieces on a baking sheet and use a spoon to cover it with the rub. We make it all year long! I love this little trick my mom taught me years ago. Prior to cooking, rinse the breasts, then pat dry with a paper towel. Put the chicken breasts on your Traeger and insert a temperature probe if you have one. Followed recipe and cooked to temp. The good thing about skin-on breasts is it will provide some extra moisture and protection during the cook. For the brine you can also use Kosher salt just use double the amount of table but table salt works fine. If you're using a Traeger, 20-25 minutes at 500F with the lid closed, flipping in the last 5-10 minutes, does the trick. You can check it out the TP19 here on Amazon. Check out theseWeb Stories. Insert the probe into the thickest part of the chicken breast. The safest way to cook chicken is to cook it to temperature, not time. 3. And the only way to cook to temperature is with a meat thermometer. Smoke them bone-side down for 2 hours at 225 no need to turn them. -close lid and preheat for 15. Combine the spices in a bowl and spread the spice rub evenly on each breast. 1. pour the 1.5 gallons of water into a large container.2. Rub thoroughly and vigorously until all the pieces are completely covered in the rub. I would recommend marinating the chicken vs. a brine and then smoke. I make a couple of breasts on Sunday for lunches during the week. Optional: 1 cup of vinegar or a cup of apple cider vinegar. So glad you enjoyed the smoked chicken breasts! We havent ever had an issue with it taking longer. Add the chicken to the brine, making sure it is fully submerged and weighing down if necessary. Ingredients Boneless skinless chicken breasts 1/4 cup Everything Rub Instructions Season chicken breasts to your liking. Everyone loved it. Its perfect for tacos, sandwiches or tortas, salads, or on its own with sides like rice and beans. Happy grilling! Using either a clean cloth or clean paper towels, wipe the oil all over the griddle top to create a smooth shiny surface. Sorry, something went wrong. This one was perfect. I had to up the temp to 300 after more than an hour to get to temp. Getting this balance right is the reason chicken breasts are challenging. I followed the recipe for the most part. If the grill isnt ready yet, however, put them back in the refrigerator until it is. 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. When cooking chicken, the breasts are probably the most troublesome part of the bird. Then, without covering it, place the container in a place where it wont be disturbed. Apply a thin layer of yellow mustard to each chicken breast. 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. Once dissolved, place the chicken in the brine and refrigerate overnight. Just 2 tablespoons of salt in the rub. Since chicken contains lots of bacteria, use a good thermometer so the meat is safe to eat. If I prepared this a day ahead of time, how would you recommend reheating to avoid drying out? 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. Then, using your hands, rub the spices into the meat. 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. Smoked chicken can be kept in the refrigerator for 7 days, or 1 month in the freezer. With 26 grams of protein and 4 grams of fat per serving, this Mexican smoked chicken breast is one of the best protein sources youll come across. bone-in, skin-on chicken breasts this holds in all the flavor and moisture so you dont have dried out chicken! Activating this element will cause content on the page to be updated. Next, take your boneless chicken breasts and put them into the large bowl or container with the brine. Check out MEATER. Just be sure to pat the chicken breast with paper towels really well to get them dry before adding any oil or seasoning. We respect your privacy. Dont be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry. If youre after a faster cook, my Traeger grilled chicken breast recipe calls for 25-30 minutes at 500F. Any more Traeger smokes for a weekday meal? Coat the chicken breasts all over with the mixture. Let the chicken rest for five minutes before serving. Pour 1.5 gallons of water into a large container. Apply a thin layer of yellow mustard to each chicken breast. 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. I ended up cooking the chicken for about 15-16 minutes on each side until the temp probe hit 170. These beauties are life-changing! There are several ways to smoke wings, so the cooking times vary. The USDA recommends chicken be cooked to an internal temperature of 165F. Meat has always been a huge part of my life. The reason? 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. Close the lid and leave everything be for 45 minutes. Once it smokes, turn the temp setting to 225 temp and let it come up to temp. Hi David! 5. Let the smoked chicken breasts rest for 5 to 10 minutes before serving with BBQ sauce. Measure out the salt with a measuring cup and pour it into the juice mixture. Try our recipe for how to smoke a whole chicken in the Traeger or our smoked chicken wings. In a small bowl, whisk together the olive oil, garlic, Worcestershire sauce, and Traeger Fin & Feather rub. Add to the large container. Either way, check out these tasty recipes cooked on the Traeger. Final Thoughts. Cooking smaller chicken breasts are challenging with Traeger pellets and then light it with the rest if smoked. Cause content on the market have no wires and can be kept in refrigerator. Tp19 here on Amazon over with the lid and leave everything be for 45 minutes smoking HQ how. Chicken be cooked to an internal temperature of 165-170 degrees has always been a huge part of the.... Making sure it is the coals 250 degrees F. dry off the chicken breasts are probably the troublesome! 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