Traeger Smoked Chicken Breasts
Juicy, tender smoked chicken breast with a subtle smoky flavor and a perfect crust. Simple seasoning, slow-smoked on the Traeger for a delicious, fuss-free meal. Perfect for BBQ nights, meal prep, or slicing over salads!
Ingredients
- 4 skin-on chicken breasts (about 2-2.5 lbs total)
- 2 tablespoons olive oil
For the Homemade Rub:
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
Store-Bought Rub Option:
- 4-5 tablespoons of your favorite poultry or BBQ rub
For the Glaze:
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes optional
- 1-2 teaspoons paprika for red color
Instructions
- For homemade rub, mix all rub ingredients. For store-bought, have 3-4 tablespoons ready. Drizzle chicken with olive oil and apply rub generously to all sides, letting chicken sit at room temperature for 20 minutes.
- Preheat Traeger grill to 225°F with lid closed for 15 minutes, using apple, cherry, or competition blend pellets.
- Place chicken breasts skin-side up directly on the grill grates.
- While chicken begins smoking, prepare the glaze by combining all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Set aside.
- Smoke chicken for 45 minutes.
- Place chicken in a tin foil dish and begin brushing with the red-tinted glaze every 15 minutes until internal temperature reaches 160°F (usually 60-90 minutes total cooking time).
- For crispy skin, increase temperature to 350°F for the final 10-15 minutes of cooking, keeping chicken in the foil dish.
- Remove chicken when internal temperature reaches 165°F, let rest for 10-15 minutes before serving. Brush with remaining glaze just before serving for extra flavor.