This recipe for Traeger chicken thighs is low in carbs, simple to make, and tastes great! The smoked chicken thighs are moist, tender, and have just the right amount of smokey flavor. Prepare some Traeger smoked potatoes or smoked corn on the cob to serve on the side.
This Traeger smoked chicken thighs Recipe is my new go-to recipe for smoking chicken thighs. Follow the easy steps in the recipe to make the best smoked chicken thighs you’ve ever had! You can have juicy, tender smoked chicken in less than an hour, can you believe it? Serve it with this cool watermelon salad recipe!
Cooking chicken breast on a Traeger wood pellet grill is a great way to give it a tasty smoky taste. But nailing the cook time can be tricky. Undercook the chicken and you risk foodborne illness. But if you cook it too long, the meat will be dry and stringy. How long should you cook chicken breasts on a Traeger at 350°F? This easy-to-follow guide will help you always make juicy, tasty chicken breasts.
Traeger Chicken Breast Cooking Time Can Vary
Boneless, skinless chicken breasts typically take 20-30 minutes to cook through at 350°F on a Traeger grill. Thinner breasts on the smaller side may be done in as little as 15 minutes. While thicker, heavier breasts can take up to 35 minutes to reach the safe minimum internal temperature of 165°F.
The cooking time can change a lot depending on the breasts’ size and thickness. For even cooking, pound thicker breasts before grilling. Also, don’t just rely on cook time to tell you when the meat is done; use a reliable meat thermometer instead.
Key Tips for Grilling Tender, Juicy Chicken Breasts
Follow these tips to help prevent dried-out chicken and lock in moisture:
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Brine the chicken Soaking breasts in a saltwater brine plumps up the meat so it retains more moisture during cooking
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Use quality chicken: Opt for air-chilled organic chicken if possible, as it tends to be more juicy and flavorful.
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Cook evenly: Pound thicker portions of breasts to an even thickness so they cook at the same rate.
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Don’t overcook: Carefully monitor temperature to avoid exceeding 165°F internal temp.
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Let it rest: Allowing the chicken to rest after grilling allows juices to redistribute so meat stays juicier.
Step-by-Step Guide to Grilling Chicken Breasts on a Traeger
Follow these simple steps for foolproof chicken breasts with a smoky finish:
1. Prepare the Chicken
- Trim any excess fat or skin from 4 boneless, skinless chicken breasts (about 6 oz each).
- Pound thicker portions to an even thickness, if needed.
- Make a simple saltwater brine and soak breasts for 30 mins up to a few hours.
2. Prepare the Traeger
- Preheat the grill to 350°F. Traeger takes 15-20 minutes to preheat.
- Clean grill grates thoroughly so chicken doesn’t stick.
- Fill hopper with preferred wood pellets – apple, maple or cherry work well.
3. Apply a Dry Rub or Marinade
- For flavor, coat breasts with a dry rub or marinate in something like Greek yogurt, lemon juice and herbs for a few hours prior to grilling.
4. Grill the Chicken
- Place breasts directly on hot grill grates. Make sure they aren’t touching or overlapping.
- Close lid and cook for 20-25 minutes until instant read thermometer inserted sideways into thickest portion registers 165°F.
- Flip breasts halfway through cook time for even cooking and grill marks.
- Transfer chicken to a clean plate once done. Do not put back on plate it was sitting on raw.
5. Let Chicken Rest
- Loosely tent chicken with foil and let rest 5-10 minutes. This allows juices to redistribute so chicken stays moist and tender.
6. Carve and Serve
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To serve, slice breasts across the grain into medallions. Or cut chicken into strips or dice for salads, sandwiches, pasta dishes, and more.
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Pair with favorite sides like roasted veggies, rice pilaf or garden salads.
And that’s it! Follow this simple Traeger chicken breast recipe and timing for foolproof results every time. Adjust cook times as needed based on thickness. And always use a meat thermometer to confirm breasts reach a safe 165°F internal temperature. Enjoy your juicy, smoky grilled chicken!
Frequently Asked Questions About Cooking Chicken on a Traeger
Grilling novices and experienced Traeger owners alike often have questions about the ideal chicken breast cook time and temperature. Here are answers to some of the most common FAQs.
Can you cook frozen chicken breasts on a Traeger?
It’s not a good idea to put frozen chicken on a Traeger or any other grill. Thaw breasts completely in the fridge before grilling. Grilling from frozen can lead to food safety issues.
What if my chicken breasts are thicker than normal?
Thicker breasts will need a longer Traeger cook time, so extend it by 5-10 minutes and monitor temperature closely with a meat thermometer. Pound to an even thickness before grilling.
How can I prevent chicken from drying out on my Traeger?
Use a saltwater brine and don’t overcook the chicken. Pull it as soon as it reaches 165°F. Basting with butter or applying a mop sauce while grilling also helps keep chicken moist.
What is the best Traeger temperature for chicken breasts?
The ideal temperature for grilling bone-in and boneless chicken breasts is 350°F. This gives you the best balance of cook time and smoky flavor.
Which wood pellets work best for chicken?
Fruitwood pellets like apple, cherry, peach, and pecan impart a nice mild, sweet smoke flavor that complements chicken. Smokier woods like hickory and mesquite can easily overwhelm the delicate flavor.
Should I brine chicken before grilling on my Traeger?
Yes, brining makes a big difference in moisture and flavor. Soak chicken for 30 minutes up to a few hours in a simple saltwater brine before grilling.
Can I use a marinade instead of a dry seasoning rub?
Absolutely! An oil-based marinade adds great flavor and moisture to chicken. Let breasts marinate for 30 minutes up to overnight before grilling.
How do I get good grill marks on chicken?
Preheat grill fully, then place breasts at a 45 degree angle to grates. After several minutes rotate 90 degrees to get crisscross marks.
What are the best side dishes with Traeger chicken?
Grilled veggies, roasted potatoes, rice pilaf, fresh salads and rolls are all excellent complements. Get creative with your sides!
In Summary
Cooking boneless, skinless chicken breasts on a Traeger wood pellet grill at a steady 350°F temperature will deliver tender, juicy and flavorful results in 20-30 minutes. Use a saltwater brine and a dry rub or marinade for extra moisture and flavor. Monitor the temperature closely with a meat thermometer and don’t overcook. Allow the chicken to rest before serving for added juiciness. Pair with your favorite sides and enjoy your delicious Traeger-grilled chicken!
What to Do with Smoke Chicken Leftovers?
Wondering what you can make with smoked chicken leftovers? Why not try this smoked chicken salad from Nicole at orwhateveryoudo. com? Its quick, easy, and delicious. Or, make this wonderful chicken croissant sandwich. You can also mix the shredded chicken with green chili salsa and use it as a filling in these Instant Pot tamales!.
You may also want to try this smoked beef roast recipe. It tastes like brisket but costs less! If you’d rather brine the chicken thighs first, here’s a recipe for brine for chicken thighs.
Fruitwoods are always a great choice when smoking chicken. Apple, peach, and cherry are all great choices when smoking chicken. However, you cant go wrong with pecan, hickory, and Traegers signature blend.
Chicken thighs can be smoked for 45 minutes or they can be smoked for hours. It really depends on your personal preference or the recipe you are following. If you decide to smoke the chicken at 225 degrees, it will take anywhere from 90 minutes to 2 hours. However, it is best to cook the chicken for a shorter time at a higher temperature to keep the chicken skin from getting rubbery.
To get succulent chicken thighs with delicious crispy skin, try reverse searing the chicken thighs. To do this, turn up the smokers temperature to 400 degrees during the last 5 to 10 minutes of smoking the thighs skin-side down.
The only time you need to flip chicken thighs while smoking is at the end to get the chicken skin nice and crisp. This process is called reverse searing.
How to Make Traeger Smoked Chicken Thighs
Step 1: Put oil, orange juice, crushed garlic, rosemary, sea salt, black pepper, chipotle pepper, and cayenne pepper in a large bowl. Add the lemon juice and zest. Whisk the ingredients together.
Step 2: Dip the chicken thighs, one at a time, into the marinade and transfer them to a large gallon-sized bag. Pour any remaining marinade into the bag. Squeeze the air out of the bag, then seal and place in the fridge for at least a few hours to marinate the chicken.
Step 3: Preheat your Traeger or wood pellet grill to 200°F for 15 minutes. Put the chicken thighs that have been seasoned skin-side up on the grate and smoke them for 20 minutes with super smoke. Retain the remaining marinade for final basting in the last step.
Step 4: Next, turn up the temperature to 375°F and smoke the chicken for an additional 30 minutes.
Step 5: Finally, increase the temperature to 400°F. Baste the chicken skin with the remaining marinade and flip the chicken skin side down. Smoke for 5 minutes, or until the skin is crispy and the chickens internal temperature reaches 165-180°F.
