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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Table of Contents
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:
- Brown Sweetener or Brown Sugar
- Chili Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Salt
- Pepper
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.
- Smoke.
Smoker Temperature
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
Southwest Chicken Salad
Green Goddess Cobb Salad
Lemon Chicken Pasta
Pair With These Recipes
Bacon Ranch Pasta Salad
Southern Baked Beans
Southern Coleslaw
Southern Potato Salad
Easy Spaghetti Salad
More Traeger/Smoker Chicken Recipes
Traeger Smoked Chicken Wings
Traeger Beer Can Chicken
Traeger Smoked Turkey
Traeger Smoked Whole Chicken
Smoked Turkey Necks
More Traeger and Smoker Recipes
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
Easy Traeger Smoked Chicken Breast
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Equipment
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. 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.
Video
Notes
- 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.
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.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Nicole Johnson says
Amazing chicken breast recipe!! Can't wait to try it!
staysnatched says
Thank you! I hope you love it!
Felicia says
I made this chicken to have with salads or rice bowls for east meals this week. It was very easy to make. I’m assuming it was delicious because my husband ate it all. If you see an abandoned husband on the side of the road you know why 😒
He said it was delicious! And has taken it for lunch everyday this week.
Definitely making it again.
staysnatched says
haha! Love it!