Traeger Smoked Chicken Breast

Since chicken breasts are low in fat and tend to be a little on the dry side, I like to use both a marinade and a spice blend or rub to add flavor to the chicken. You can do whatever you like.

The purpose of a dry rub is to create a crust around the chicken or meat. A dry rub will enhance the flavor of the chicken without using moisture or a liquid marinade. Rubs are usually a little more coarse than simply adding seasoning.

The main difference between a dry rub and a marinade is the absence of moisture. A marinade will tenderize the meat. A dry rub does not. I like to use soy sauce to marinate and tenderize the meat and then follow it up with my Dry Rub for Chicken recipe. Feel free to use your favorite chicken rub.

The rub includes a blend of brown sugar, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.

You can use just about any wood pellets for chicken including the Traeger Signature blend, apple, cherry, hickory, mesquite, or pecan.

This is a recipe for smoked breasts, so you will want to cook the chicken low (heat) and slow at 225 degrees.

Smoke until the chicken reaches an internal temperature of 165 degrees. This can take 1-2 hours. Use a probe or meat thermometer to test the internal temperature. Insert the meat thermometer or probe into the thickest part of the chicken breast.

Leftovers can be stored tightly covered and sealed in the fridge for 3-4 days.

The best way to reheat leftover chicken is in the oven or air fryer on 350 degrees until warm. You can use the microwave, but it will dry out the chicken faster than the oven or air fryer. You can also store leftover chicken in olive oil to keep it moist.