Easy Traeger Smoked Chicken Breast: Juicy & Flavorful Perfection on Your Pellet Grill
Unlock the secret to incredibly juicy and flavorful chicken breasts with this easy Traeger smoked chicken recipe. Whether you’re a seasoned pitmaster or new to the world of pellet grills, this guide will walk you through creating tender, smoky chicken that will impress everyone at your table. Forget dry, bland chicken – we’re talking about boneless, skinless chicken breasts infused with rich, wood-fired taste, perfectly seasoned, and cooked to perfection.
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For nearly a decade, I’ve been sharing my passion for cooking online, and one thing remains constant: flavor and tenderness are non-negotiable in my kitchen. This Traeger smoked chicken breast recipe embodies that philosophy. Each breast is meticulously seasoned and then smoked low and slow, allowing the rich wood smoke to penetrate every fiber, resulting in a succulent, unforgettable meal. This recipe has been tested and perfected countless times, ensuring a foolproof experience for you, even if you’re just starting your smoking journey.
Why You’ll Love This Traeger Smoked Chicken Breast Recipe
Smoking chicken breasts on a Traeger or any pellet grill transforms an everyday protein into something extraordinary. This recipe promises:
- Unmatched Juiciness: Low and slow smoking prevents dryness, locking in moisture for exceptionally tender results.
- Deep Flavor Profile: The combination of a thoughtful seasoning blend and the gentle kiss of wood smoke creates layers of savory, sweet, and smoky notes.
- Simple Process: Despite the gourmet results, the steps are straightforward, making it accessible for cooks of all skill levels.
- Versatility: Smoked chicken breasts are perfect for meal prep, salads, sandwiches, pasta, or as a standalone main course.
Choosing the Best Chicken for Smoking
Boneless, Skinless Chicken Breasts vs. Other Cuts
For this specific recipe, I recommend using boneless, skinless chicken breasts due to their lean nature and ability to absorb smoke flavor beautifully. While they can sometimes be prone to drying out, our marinating and low-and-slow smoking technique ensures they remain incredibly moist. Chicken breasts are also a fantastic option for meal prep, offering a versatile base for many dishes.
However, the beauty of smoking is its adaptability. Feel free to experiment with other cuts of chicken:
- Bone-in, Skin-on Chicken Breasts: The bone and skin help retain moisture even more effectively, adding to the richness.
- Chicken Thighs: Naturally juicier and more forgiving, thighs are a great option if you prefer darker meat.
- Whole Chicken: For a show-stopping meal, a whole smoked chicken provides a wonderful array of flavors and textures.
- Chicken Wings: Perfect for appetizers or game day, smoked wings are always a crowd-pleaser.
Regardless of the cut, always ensure your chicken is fresh and of good quality for the best results.
Mastering the Flavor: Marinades, Dry Rubs, and Seasoning
Since boneless, skinless chicken breasts are inherently lean, they benefit immensely from a thoughtful seasoning strategy. To combat potential dryness and infuse maximum flavor, I love using a combination of both a marinade and a dry spice blend. This dual approach ensures your chicken is tender from the inside out and boasts a delightful crust on the surface.
The Power of a Marinade
A marinade serves two primary purposes: to tenderize the meat and to infuse it with moisture and flavor. Unlike a dry rub, a liquid marinade penetrates the chicken, helping to break down tough fibers and ensuring every bite is succulent. For this recipe, I find that soy sauce works wonders. Its savory notes deepen the chicken’s flavor, and its enzymes aid in tenderization. You can marinate the chicken for as little as 30 minutes, but for an even more profound impact, let it soak overnight in the refrigerator. This extended marinating time is key to achieving that melt-in-your-mouth texture.
Crafting the Perfect Dry Rub
While a marinade works its magic on tenderness and internal flavor, a dry rub focuses on creating a flavorful crust and enhancing the exterior taste. A good dry rub, often a bit coarser than simple seasonings, adheres to the surface of the chicken, forming a beautiful bark during the smoking process. This recipe calls for my signature Dry Rub for Chicken, which includes a balanced blend of:
- Brown Sweetener or Brown Sugar: Adds a touch of sweetness that caramelizes beautifully, creating a rich exterior.
- Chili Powder: Provides a mild warmth and earthy depth.
- Garlic Powder: A cornerstone of savory flavor, offering aromatic pungency.
- Onion Powder: Complements the garlic, adding another layer of savory aroma.
- Smoked Paprika: Crucial for enhancing the smoky flavor profile and contributing a vibrant color.
- Salt: Essential for seasoning and drawing out natural flavors.
- Pepper: Adds a subtle kick and balances the other spices.
Feel free to adjust these spices to your preference or use your favorite store-bought chicken rub. The goal is to create a robust coating that will meld with the smoke for an unforgettable taste experience. If you’re skipping the marinade and only using a dry rub, a light coating of olive oil on the chicken breasts before applying the rub can help the spices adhere better.
Selecting the Right Wood Pellets for Chicken
The type of wood pellets you choose plays a significant role in the final flavor of your smoked chicken. Different woods impart distinct smoke profiles, allowing you to customize your meal. For chicken, which has a relatively mild flavor on its own, you generally want to choose milder fruitwoods or blends that complement without overpowering.
Popular Wood Choices for Smoked Chicken
Here are some excellent options for smoking chicken breasts on your Traeger or pellet grill:
- Traeger Signature Blend: This versatile blend is a fantastic all-around choice, offering a balanced, mild smoke that pairs well with almost anything, including chicken.
- Apple Wood: A classic choice for poultry, apple wood provides a sweet, fruity, and very mild smoke flavor that beautifully enhances chicken without being too strong.
- Cherry Wood: Similar to apple, cherry wood offers a slightly sweeter and fruitier smoke. It also imparts a beautiful reddish-pink hue to the chicken, making for an attractive presentation.
- Hickory Wood: For those who prefer a more traditional, robust smoky flavor, hickory is a great option. It’s stronger than fruitwoods but still pairs wonderfully with chicken, providing a classic barbecue taste.
- Pecan Wood: Pecan offers a rich, nutty, and slightly sweet smoke flavor, milder than hickory but more assertive than fruitwoods. It’s a fantastic choice for adding complexity to your smoked chicken.
- Mesquite Wood: While very strong, mesquite can be used sparingly if you desire a bold, Southwestern-style smoke flavor. It’s best used in smaller quantities or mixed with milder woods to avoid overpowering the chicken.
Don’t hesitate to mix and match different wood pellet types to discover your favorite flavor combinations. Experimentation is part of the fun in pellet grilling!
Step-by-Step Guide to Smoking Chicken Breasts on a Traeger
Achieving perfectly smoked chicken breasts is simpler than you might think. Follow these detailed steps for a tender, flavorful result every time. Remember, precise measurements and a full list of ingredients are available in the recipe card below.
Preparation: Marinating or Rubbing Your Chicken
- If Marinating: In a bowl or a resealable plastic bag, combine the boneless, skinless chicken breasts with soy sauce and your chosen spices. Ensure each breast is thoroughly coated. Seal the bag or cover the bowl and refrigerate for a minimum of 30 minutes, or ideally, overnight for maximum flavor and tenderness.
- If Using Dry Rub Only: Pat the chicken breasts dry with paper towels. Generously coat both sides of each chicken breast with your dry rub spice blend. Press the rub firmly into the meat to ensure it adheres well. If the rub has trouble sticking, a light brush of olive oil on the chicken before applying the rub can help create a better bond.
Setting Up Your Smoker for Success
Before placing your chicken on the grill, it’s crucial to get your smoker to the optimal temperature. This recipe calls for a “low and slow” approach to ensure the chicken cooks gently, allowing ample time for smoke absorption without drying out.
- Preheat Your Smoker: Set your Traeger or pellet grill to a precise temperature of 225°F (107°C). Allow the smoker to preheat completely, typically for about 10-15 minutes, until it reaches and maintains the target temperature. This ensures consistent cooking from the moment the chicken hits the grates.
The Smoking Process: Low and Slow Perfection
Once your smoker is ready, it’s time to introduce the chicken to that wonderful smoky environment.
- Place the Chicken: Carefully arrange the marinated or rubbed chicken breasts directly on the grill grates of your preheated smoker. Ensure there is enough space between each piece for even smoke circulation. Avoid overcrowding the grill, as this can lead to uneven cooking and less effective smoke penetration.
- Smoke Low and Slow: Close the smoker lid and resist the urge to open it frequently. Each time you open the lid, heat escapes, extending the cooking time and disrupting the consistent temperature needed for optimal smoking.
Achieving the Perfect Internal Temperature
The key to juicy, safe chicken is cooking it to the correct internal temperature. Visual cues alone are not enough when smoking, making a reliable meat thermometer indispensable.
Continue smoking the chicken until it reaches an internal temperature of 165°F (74°C). For boneless, skinless chicken breasts smoked at 225°F, this typically takes between 1 to 2 hours. However, cooking times can vary significantly based on the thickness of the breasts, ambient temperature, and how often the smoker lid is opened. Always rely on the internal temperature rather than a set time.
To accurately measure, insert a probe or instant-read meat thermometer into the thickest part of the largest chicken breast, avoiding any bones (if using bone-in cuts). Once the desired temperature is reached, remove the chicken from the smoker, tent it loosely with foil, and let it rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, resulting in an even more tender and flavorful experience.
Storing and Reheating Smoked Chicken Leftovers
Smoked chicken breasts are fantastic for meal prep, and with the right storage and reheating techniques, your leftovers can be just as delicious as the freshly cooked meal.
How Long Does Smoked Chicken Last?
Once cooled, store leftover smoked chicken breasts in an airtight container or tightly wrapped in plastic wrap in the refrigerator. Properly stored, they will maintain their quality and safety for 3-4 days. For longer storage, you can freeze smoked chicken for up to 3 months. When freezing, wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag to prevent freezer burn.
Best Methods for Reheating Without Drying Out
Reheating chicken, especially lean breasts, can be tricky as it often leads to dryness. To preserve the moisture and flavor of your smoked chicken, consider these methods:
- Oven: This is my preferred method. Preheat your oven to 350°F (175°C). Place the chicken breasts in an oven-safe dish, adding a splash of chicken broth or water to the bottom of the dish to create some steam. Cover the dish tightly with foil and heat for 10-15 minutes, or until warmed through. The foil and liquid help retain moisture.
- Air Fryer: For a quick reheat and a slightly crispy exterior, the air fryer works well. Preheat your air fryer to 350°F (175°C). Place the chicken breasts in the basket (single layer) and cook for 5-7 minutes, flipping halfway, until heated through. Keep an eye on it to prevent overcooking.
- Microwave: While convenient, the microwave is generally the least ideal option for reheating chicken breasts as it tends to dry them out quickly and can result in a rubbery texture. If using a microwave, heat in short intervals (30-60 seconds) at medium power, checking frequently, and adding a small amount of liquid to the plate can help.
Pro Tip for Moist Leftovers: Before storing in the fridge, slice or shred your leftover chicken and toss it with a tablespoon or two of olive oil or a little extra marinade/broth. This extra layer of moisture can significantly help keep the chicken from drying out during reheating.
Easy Traeger Smoked Chicken Breast Recipe Card
Brandi Crawford
Pin Recipe
Equipment
- Meat Thermometer
Ingredients
- 1 pound skinless chicken breasts
- 3 tablespoons soy sauce Omit the soy sauce for dry rub only chicken.
- 1 teaspoon brown sugar or sweetener
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- salt and pepper to taste
Instructions
- If you plan to marinate the chicken, combine the chicken, soy sauce, and spices in a bowl or plastic bag. Cover and marinate in the fridge 30-minutes to overnight.
If you plan to make dry rub chicken, coat both sides of the chicken breasts in spices. Ensure the chicken is fully coated and add additional spice as necessary. If you have trouble getting the spices to stick, use olive oil.
- Preheat the smoker to 225 degrees.
- Add the chicken breasts to the preheated smoker. Smoke until the chicken reaches an internal temperature of 165 degrees. This can take 1-2 hours depending on thickness. Use a probe or meat thermometer to test the internal temperature, inserting it into the thickest part of the chicken breast.
Video
Notes
- Always consider the size and thickness of your chicken breasts. Smaller or thinner breasts will cook faster and may need to be removed from the smoker earlier to prevent overcooking and dryness.
- You have a variety of wood pellets to choose from for chicken, including the versatile Traeger Signature blend, as well as apple, cherry, hickory, mesquite, or pecan. Each offers a slightly different flavor profile.
- Feel free to customize this recipe by using your favorite chicken rub or a unique spice blend that suits your taste.
- To enhance moisture and flavor during the smoking process, you can baste the chicken after it has been smoking for about an hour. Use additional soy sauce, a light coating of olive oil, or even a simple apple cider vinegar spray. This step is optional but can yield even juicier results.
- Minimize opening the smoker lid during cooking. Each time the lid is opened, the internal temperature drops significantly, extending the cooking time and potentially affecting the smoke infusion. Rely on a good quality meat thermometer to monitor doneness.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
More Delicious Traeger Smoked Chicken Recipes
If you loved these smoked chicken breasts, you’ll definitely want to explore other incredible chicken recipes you can make on your Traeger or smoker:
- Southwest Chicken Salad
- Green Goddess Cobb Salad
- Lemon Chicken Pasta
- Traeger Smoked Chicken Wings
- Traeger Beer Can Chicken
- Traeger Smoked Turkey (Great for a twist on poultry!)
- Traeger Smoked Whole Chicken
- Smoked Turkey Necks
Perfect Pairings: Side Dishes for Smoked Chicken
Complete your Traeger smoked chicken breast meal with these delectable side dishes that perfectly complement its smoky flavor:
- Bacon Ranch Pasta Salad: A creamy, savory pasta salad is always a hit.
- Southern Baked Beans: Sweet and smoky, a classic barbecue side.
- Southern Coleslaw: Cool, crisp, and tangy – a refreshing contrast.
- Southern Potato Salad: Hearty and flavorful, a perfect comfort food pairing.
- Easy Spaghetti Salad: A unique and delicious twist on a pasta salad.
Explore More Traeger & Smoker Recipes
Your pellet grill is capable of so much more than just chicken! Dive into these other fantastic Traeger and smoker recipes to expand your outdoor cooking repertoire:
- Traeger Smoked Ham
- Traeger Smoked Brisket
- Smoked Mac and Cheese
- Traeger Smoked Salmon
- Smoked Salsa
- Traeger Pork Belly Burnt Ends
- Traeger Smoked Bacon
- Traeger Smoked Ribs (3-2-1 Method)
- Smoked Lobster Tail
Other Recipes You’ll Love
Beyond the smoker, discover more delicious and easy recipes from my kitchen:
- Dry Rub Wings Recipe
- Hawaiian Sliders Recipe
- Southern Macaroni and Cheese
- Simple Fried Cornbread Recipe
- Southern Collard Greens Recipe
- Mango Habanero Chicken Wings
- Oven Baked Corn
- Southern Cole Slaw Recipe
Smoking chicken breasts on your Traeger is a rewarding experience that yields incredibly flavorful and juicy results. With the right preparation, wood pellets, and temperature control, you’ll be enjoying perfectly smoked chicken that’s anything but dry. This recipe is designed to be simple, effective, and utterly delicious, making it a staple for your next backyard barbecue or weeknight dinner. Happy smoking!