This Easy Traeger Smoked Chicken Breast recipe is prepared using boneless breasts, a marinade, dry rub, or whatever you like. This chicken can be made with any smoker or pellet grill using the perfect temperature.
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What Type of Chicken to Use
I’m using boneless skinless chicken breasts. You can use any cut of chicken you like.
How to Season the Chicken/Dry Rub vs Marinade
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:
What Type of Wood/Pellets to Use
You can use just about any wood pellets for chicken including the Traeger Signature blend, apple, cherry, hickory, mesquite, or pecan.
How to Make Traeger Smoked Chicken Breast
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Marinate or season the chicken.
- Add the chicken breasts to the smoker.
This is a recipe for smoked breasts, so you will want to cook the chicken low (heat) and slow at 225 degrees.
How Long to Cook it/How to Tell When it’s Done
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.
How to Store Leftovers/How Long Will it Last in the Fridge
Leftovers can be stored tightly covered and sealed in the fridge for 3-4 days.
How to Reheat Leftovers
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.
Add the Chicken to these Recipes
Pair With These Recipes
More Traeger/Smoker Chicken Recipes
More Traeger and Smoker Recipes
Easy Traeger Smoked Chicken Breast
- 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. 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.
- Pay attention to the size of the chicken breasts you use. Smaller chicken breasts will cook faster so you may have to remove those from the smoker sooner than others.
- You can use just about any wood pellets for chicken including the Traeger Signature blend, apple, cherry, hickory, mesquite, or pecan.
- You can use any chicken rub or spice blend for this recipe.
- You can baste the chicken after it has been smoking for an hour with additional soy sauce or even olive oil. This will help keep the chicken moist and is optional.
- Try not to open the smoker several times during the smoking process. This will alter the temperature and your food will take longer to cook.