You can pull the chicken around 160F and let carryover cooking finish the job to avoid over cooking. To prepare this Traeger chicken recipe, follow the next steps: First, pour two quarts of cold water in a bowl or large container. 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). The reason? Rub the outside with the minced garlic and Traeger Chicken Rub. Tender, satisfying and incredibly versatile, chicken meat is a worldwide favorite. 1 / 3. Its important not to lift the lid during this time. However, you cant just use any old paper, it has to be unwaxed, food grade paper. Then, finish the chicken breasts over a direct flame, or sear at a higher temperature until the chicken breast reaches 160 F. Let it rest for 5 minutes and it should come up to 165 F. Chicken has a thin flesh, so mild fruit woods flavors work best with chicken. We followed the recipe exactly (even the turbinado) and it came out perfectly. Make sure that the probe is at least an inch away from the bone. After all, boneless chicken breasts cook more evenly and quickly. They are a quick-and-easy side dish, and can be smoked so many ways. After the chicken has brined, remove each quarter from the ziplock, and pat dry with paper towels. Thank you so much for the feedback and Im so glad you enjoyed the chicken! Make sure to keep the tip of the probe away from the bone or you will end up with a false reading. 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. This whole chicken is brined, seasoned with our chicken rub, lemon, garlic, and fresh thyme, and mesquite-smoked for some smokin' flavor. Make sure that all the pieces are fully covered by the liquid. Eat it on its own or put it on a salad, either way youve got a delicious meal. Newer models use the closed lid process while older models work on the open lid one. Place the baking sheet in the refrigerator and leave overnight, uncovered. Smoker Tubes My friend Nick introduced me to the wonderment of a smoke tube! Refrigerate overnight. 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. When choosing sections for your Traeger smoked chicken breast recipe, look for chicken breasts that are similar in size and weight to one another. Seems like the brining has kept me from having dry white meat for years so I do it for all my Traeger recipes now, too. I quite like the chicken rub that I have chosen for these Traeger smoked chicken breasts. Chill in the fridge for at least three hours, and up to 24 hours before smoking. If you are dry brining the chicken breasts beforehand, make sure to skip the kosher salt in the dry rub. I test my recipes over and over again and have taste testers who are gluten free and those who arent, because I want to make sure my recipes taste good for EVERYONE. Updating the recipe card now! Power up the Traeger grill and close the lid. 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. Thank you so much! The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165, it is safe to eat. Dont miss it! However, true lovers of smoked chicken breast know that there is a way to get flavorful, aromatic, juicy and tender results every time, and that is with a Traeger grill. Use your thermometer to make sure this is the case. Measure out the oil and pour over the chicken breasts, then rub it over the chicken with your hands until they are well covered. If you let them rest longer than 15 minutes, wrap them with plastic wrap. Turn the heat to 350 degrees and close the lid for 15 minutes while it warms up. Their wording wasnt the best but theyre saying: Remove the chicken from the grill and let rest 5 minutes before slicing. Sometimes that can extend the cooking time. Take the chicken pieces out of the brine and dry them individually with paper towels. Whats more, this technique dries out the surface of the chicken breast, allowing the exterior to crisp up beautifully. If you have a Traeger then you know what a great BBQ tool it is. These will add a smoky flavor without overpowering the chicken flavor. 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! Using wood pellets to cook the meat, these grills are capable of smoking your food slowly and yet consistently, resulting in flavorful, aromatic and tender pieces of meat (and vegetables) that you will be hard-pressed to produce using any other method. Everyone in my family loved it. Depending on the size of the breasts, the chicken may take a little more than an hour to cook. My favorite pre-made rubs are Killer Hogs or World BBQ Champion Harry Soos Slap Yo Daddy rub. It probably marinated approximately 2 hours, but it turned out awesome. Combine the spices in a bowl and spread the spice rub evenly on each breast. 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. Once the breasts are done smoking pull them off the Traeger and onto a clean cutting board. Set it aside. Let the breasts rest in aluminium foil for 5 or 10 minutes after cooking, and it should come up to a safe temperature. Set aside. Let the smoked chicken breasts rest for 5 to 10 minutes before serving with BBQ sauce. 5 minutes before the chicken is done, brush with the BBQ sauce mixture. Its important not to lift the lid during this time. **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. As you are probably aware, there is a high risk of smoked chicken breasts drying out. The muscle fibers get all worked up with cooking so you really need to let them relax again on the counter in order for the juices to redistribute, otherwise when you cut into the meat, or start to pull it apart in this case, all of the juices will run out which is a big mistake. If you dont have fresh herbs, you can use about 1 tsp dried herbs per chicken breast. Follow me on Pinterest to see all of my recipes organized in one place with photos! Remove breasts from the brine, rinse with cold water, and dry with a paper towel. 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.) Mastering the Art of Smoking Chicken, Traeger Pro 575 Review The Pros And Cons ( Plus A Comparison To Other Grills) Meat Smoking HQ, Traeger Pro 34 vs Pro 22 A Side-By-Side Comparison Meat Smoking HQ, What Does Aaron Franklin Do? If youre using boneless chicken thighs or breasts youll want to skip the brine and marinate as I mentioned above. REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY! I love this little trick my mom taught me years ago. Either way, check out these tasty recipes cooked on the Traeger. Posted on Published: 08/17/2021- Last updated: 10/04/2022. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-large-mobile-banner-1','ezslot_10',115,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-large-mobile-banner-1-0'); If you want to keep things really simple, then perhaps try an Aaron Franklin style rub. Filed Under: Chicken, Grilling, Main Dish, Recipes, Whole30, Your email address will not be published. Ever since it started becoming popular in the 1990s, the Traeger grill has been used to prepare classic American-styled dishes. First, the chicken was phenomenal. Remove the container from the fridge and dump out the brine mixture 30 minutes before you plan to put the chicken on the grill. Rub oil on the breasts and spread evenly. original sound - Jenna Passaro. Use toothpicks to hold the bacon in place. We are obsessed with smoking on our Traeger smoker, and with a few tricks these smoked chicken breasts turn out perfectly tender and moist every time. Cherry, apple, hickory or pecan wood pellets. Additionally, you may add a quarter of a cup of soy sauce and a bit of lemon juice. It turned out SO good. Let rest for 5 minutes. Smoked Chicken Done Temp Safe Internal Temperatures, Did you know theres now a meat thermometer with no wires that can control with your phone? One big tip for best results with smoked chicken breasts is to start with evenly sized pieces of chicken, especially in thickness. When smoking chicken, a pink ring will form on the outer layer of the meat. Wow! I like to slice the chicken breasts before storing for easier reheating, but you can store whole chicken breasts and slice later. We just purchased a Traeger so we are searching for easy first timer recipes. After 45 minutes of grilling, check the interior temperature of your Traeger grill. 5. Cook time will drop 30-60 minutes. Also, if you oiled your grill or the meat it should release from the grill grates when it is cooked. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Can you just grill this or does it have to be smoked? We havent ever had an issue with it taking longer. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-leader-2','ezslot_16',118,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-leader-2-0'); A series of chemical reactions take place, and the smoke preserves some of the pink pigment. I always stick with 225 degrees F anything higher than this is going to compromise the texture of the meat. This recipe is phenomenal! This smoke ring makes the chicken appear underdonebut this is a normal occurrence. 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. Sprinkle rub on each of the breasts and place them directly on the grates of your smoker. Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160, 2 1/2-3 hours. Rub thoroughly and vigorously until all the pieces are completely covered in the rub. Close the lid and smoke for approximately 1-1/2 to 2 hours. There are dozens of chicken brine recipes you can find online, but I like to keep it simple. As an Amazon Associate I may earn from qualifying purchases. Apply a thin layer of yellow mustard to each chicken breast. Im so sorry! Let them sit overnight and the skin should dry out nicely. Join our family as we cook, bake, and enjoy time together in the kitchen. Smoke Wings How Long? Infuse a smoked flavor to If you dont have the time, however, you can brine the chicken breasts for as little as 30 minutes. This was wonderful! Prepare Traeger and set temperature to 225F In a skillet, over medium heat, heat olive oil. You can wrap in foil and place in an oven or cooler if you're waiting on sides or other dishes to come off the grill. 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! Remove from heat and set aside. 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. Thank you so much Lyrica! You wont need to marinate or anything like that. 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. My paprika was the hot variety so I left out the cayenne for my wimpy family who cant handle spice (annoying). I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. I also looked you guys up on the gram, so many good looking recipes! Smoke the chicken breasts at 225 degrees until the internal temp hits 165 degrees. Trim chicken breasts, season them well, then wrap 2-3 slices of bacon around each chicken breast. Make the brine by combining the apple juice, water, and kosher salt. While your Traeger is coming to temp prep your chicken breasts. Optional- wrap the breasts in bacon. Use it has a regular grill to cook burgers quick or slow things down and smoke a brisket to perfection over many hours. Sprinkle a liberal amount of spice rub onto each chicken breast on both sides. Make sure that all the pieces are fully covered by the liquid. (If you have smaller pieces of chicken, you may want to pull them earlier as they come up to temperature.). Due to this, it is important to go low and slow with this kind of meat. Want a more earthy taste? 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. All that is doing is allowing heat and smoke to escape into the air. 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. Cover and refrigerate for 8-12 hours.Preheat your smoker to 275 degrees F. Apple wood goes great with this meat.Remove the turkey breast from the brine and pat dry. To prevent this from happening, I like to dry brine each chicken breast. Try our recipe for how to smoke a whole chicken in the Traeger or our smoked chicken wings. Prep Time 10 minutes Cook Time 2 hours 30 minutes Additional Time 5 minutes Total Time 2 hours 45 minutes Ingredients Cherry, apple, hickory or pecan wood pellets. Use your thermometer to make sure this is the case. Wrapping your brisket in paper will give you a nice brisket bark. Then, without covering it, place the container in a place where it wont be disturbed. 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. Aaron uses traditional Texas flavorswhich are mostly salt and pepper with a little paprika. Feel free to tweak this seasoning. 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