Brining is a great way to add some extra flavor and moisture to the chicken breasts. If you can, leave the chicken brining overnight so it can absorb as much flavor and moisture as possible. Without a doubt, chicken is one of the most delicious and beloved types of meats out there. Then, finish the chicken breasts over a direct flame, or sear at a higher temperature until the chicken breast reaches 160 F. Let it rest for 5 minutes and it should come up to 165 F. Chicken has a thin flesh, so mild fruit woods flavors work best with chicken. Place the chicken directly on the grill grates, close the lid, and grill until the internal temperature reaches 160, 20-30 minutes. After that, close the lid again and let the chicken grill for an additional 15 minutes. Sprinkle the rub on top of the chicken breasts liberally. Mix well using a large spoon. Bitter smoked meat is usually only a concern with long cooks. ALL RIGHTS RESERVED. Sprinkle the turkey breast on all sides 5/5 (11) Calories: 94 per serving Category: Main Dish 1. I cook this recipe on a Traeger, which is an electric pellet grill and smoker. Measure out the salt with a measuring cup and pour it into the juice mixture. Place the brine mixture in a plastic container and make sure the breasts are covered in the brine solution and then place the lid on the container. Chicken thighs and wings are very often smoked in addition to chicken breasts. Smoking the chicken low and slow makes for wonderfully tender and juicy chicken that is easy and perfect every time! Apple or cherry are very popular with fish and poultry, because those wood flavors produce a mild smoke that wont overpower the meat. Now, you have your brine mixture ready. Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured! Place the baking sheet in the refrigerator and leave overnight, uncovered. Set them in the grill with your chicken and shut the lid. https://www.acehardware.com/search?query=Carbon%20Steel%20Boning%2FParing%20Knife&utm_source=YouTube&utm_medium=Video&utm_campaign=GrillI think we all have t. Try to cover the entire chicken with the bacon. Turn the Traeger Grill to the smoke setting for five minutes. You wont need to marinate or anything like that. Sprinkle rub on each of the breasts and place them directly on the grates of your smoker. Recipes for your Traeger Grill. 5 minutes before the chicken is done, brush with the BBQ sauce mixture. 138. Without a doubt, people who love chicken appreciate its versatility. If you are smoking the breasts at 275 F, I would highly recommend soaking the breast in a brine prior to cooking. First, pour two quarts of cold water in a bowl or large container. Their wording wasnt the best but theyre saying: Let rest for 5 minutes. Sprinkle a liberal amount of spice rub onto each chicken breast on both sides. 2 tsp. Please refresh your page or try again later. man! You can do all kinds of things with your Mexican smoked chicken. Smoked Beef Shots, using beef kielbasa and beef bacon, filled with cream cheese, Gouda, and other savory stuff. Combine the spices in a bowl and spread the spice rub evenly on each breast. I grew up in the back of my fathers butcher shop and spent many years working in the meat industry. And 350 is above the temperature threshold for what Id consider smoking. Place the chicken breasts in the smoker or pellet grill. This is the ultimate guide to Traeger smoked chicken breast! Curious to see some of these recipes in action? Wrap your next poultry cook with a little smoke. Turn the heat to 350 degrees and close the lid for 15 minutes while it warms up. Mastering the Art of Smoking Chicken. I like to slice the chicken breasts before storing for easier reheating, but you can store whole chicken breasts and slice later. That is plenty of time to reach temperature! Preheat the griddle for 10 minutes on high. This helps warm the chicken slightly so it will cook more evenly. If you can, leave the chicken brining overnight so it can absorb as much flavor and moisture as possible. On the stove, dissolve 1/2 cup of kosher salt and 1/2 cup of sugar in water. I would advise you to stick with basics like the kosher salt, black pepper, garlic powder, onion powder, etc. Take the breasts out about an hour before you plan on smoking them. The full set of detailed instructions are in the recipe card at the bottom of the page. The smoke ring occurs when the smoke reacts to the fat on the surface of the meat. Set the temperature to 225 degrees F and then wait for 15 minutes for the grill to preheat. Place chicken breasts in the brine mixture and leave for a minimum of 6 hours. Close the lid and smoke until the internal temperature registers at 165 degrees F. Turn the grill off and place each Traeger smoked chicken breast on a serving platter. Join our family as we cook, bake, and enjoy time together in the kitchen. Remove the chicken breasts from the brine and pat dry. Hi David! Smoke the chicken breasts at 225 degrees until the internal temp hits 165 degrees. This Easy Traeger Smoked Chicken Breast recipe is prepared using boneless breasts, a marinade, dry rub, or whatever you like. The reason? We like to try different pellets all the time, so try different ones to see which wood you like best, each adds a unique flavor. Thank you! I would recommend marinating the chicken vs. a brine and then smoke. Both methods produce juicy and tender chicken. Your email address will not be published. Place finely chopped garlic and salt into a small bowl. Place the chicken breasts back into their original positions after the internal temperature is reached 160 degrees F (keep the meat thermometer on the thinner portion of the meat.) These days I create healthier, easy-to-make comfort food recipes inspired by my southern roots. For instance, if you like a smokier flavor, then you can add in some smoked paprika. Oh, and I havent mentioned that its healthy too! At this point, you are ready to apply the rub to the boneless chicken breasts. You can brine the day before and soak the chicken overnight. Smoke them bone-side down for 2 hours at 225 no need to turn them. Oh wait, I have a habit of always brining my chicken breasts for at least an hour in a pot of ice water and 1/4 cup of salt and herbs, so I didnt use salt. I'm a former personal trainer and nutrition coach turned home cook. Bacon fat will also add extra flavor. Preheat the oven temperature to 425 degrees F. Next, remove the chicken quarters from the package and pat them dry with a paper towel. Place your chicken on the Traeger using a pair of tongs or other utensil. I consider it a privilege to share it with others! For uneven thickness, you can always wrap chicken breast in plastic wrap or place in a Ziploc bag and pound until its an even size. My favorite combinations are a 50/50 mix of apple and cherry. Use your thermometer to make sure this is the case. Make sure chicken is fully submerged weighing it down if necessary. No need for oil as leaving the skin on will add the oil you need. Place the chicken on a cutting board and remove any excess liquid with a paper towel. Posted on Published: 08/17/2021- Last updated: 10/04/2022. Let them rest for 5 to 10 minutes, then serve. Log In to your account to view and add notes to this recipe.Don't have an account? Insert the attached probe thermometer in the thickest portion of one of the breasts. That quickly, your rub is ready to be used. Stir the salt into the juice mixture with a whisk until it is completely dissolved (1 to 2 minutes), then put the chicken in. Let rest for 15 minutes before carving. Thanks for taking time to leave us a comment! Instructions. Gently massage to fully coat all the chicken. As an Amazon Associate I earn from qualifying purchases. Then, without covering it, place the container in a place where it wont be disturbed. Sprinkle dry rub seasoning mixture evenly over chicken breasts. The recipe calls for seasoning and letting the chicken rest while the smoker heats up. Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. Then turn the heat to 350 degrees and close the lid for 15 minutes to allow it to warm up. Wrapping your brisket in paper will give you a nice brisket bark. Apply your seasonings or barbecue, rub to the chicken breast, then place it on the Traeger pellet grill at 200 F for about 30 to 45 minutes. If you follow it carefully, this Traeger slow smoked chicken recipe will help you make the best smoked chicken breast youve ever had. This way, they will cook at a similar rate. The salt will help the breasts retain moisture during the cook, and will prevent it from drying out. If you use a charcoal grill, light the coals, when the coals are ready, place them on one side of the grill. Since breasts are so tricky, I turned to the barbecue gurus to find out the best approach. Depends on how you want to serve it, but we typically dice any leftover chicken. It was dark, looked like it had been dropped in the dirt, and the flavor of paprika overpowered everything else. way too salty, and WAY too much Paprika. This one is a family favorite! Lets skip all the small talk and get right to the details of smoking the best chicken breasts of your life! Awesome!!! YOU CAN ALSOFOLLOW MEONINSTAGRAMANDPINTERESTTO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD. Remove the breasts and wrap in foil. I also looked you guys up on the gram, so many good looking recipes! I made this last night on our Traeger my first time every cooking on one! On the stove, dissolve 1/2 a cup of kosher salt and 1/2 a cup of sugar. Add 2 teaspoons each of garlic powder, onion powder, and Cajun spice for extra flavor. Pork Recipes. First pat dry with a paper towel to remove any excess chicken juice. FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES. The unit rides on four locking casters to help make it easy to move when . 3. At the very least, smoke the chicken breasts with the skin on and then remove it before serving. Brush the hot sauce and brown sugar mixture on top of the chicken and cook another 30-40 minutes until the chicken reaches an internal temperature of 160F to 165F. If youre using boneless chicken thighs or breasts youll want to skip the brine and marinate as I mentioned above. Tender, satisfying and incredibly versatile, chicken meat is a worldwide favorite. Cooking the whole chicken takes 30-60 minutes longer on the smoker. Using either a clean cloth or clean paper towels, wipe the oil all over the griddle top to create a smooth shiny surface. It shouldnt be too salty. If you want a heavier smoky flavor try using hickory or mesquite. For a BBQ seasoning, check out my BBQ slow cooker chicken thighs or BBQ smoked chicken thighs. The best smoking temperature for chicken breasts is 225 degrees F. It should take you a little longer than an hour to smoke the breasts at this temperature. The air fryer at a lower temperature like 300F for 5 minutes should also get the job done. Seems like the brining has kept me from having dry white meat for years so I do it for all my Traeger recipes now, too. Let the chicken rest for five minutes before serving. Expert Tips for Smoking Perfect Chicken Wings on a Traeger Grill, Why Are My Chicken Wings Soft? Place the grill rack with the seasoned chicken breasts on it inside the smoker. Just so you know This has become a staple on the Traeger week in and week out. You dont need to spend a lot of money on thermometers. I would recommend removing the chicken breasts at 160 F, and allow for some carryover cooking to bring the breast up to 165 F. Since chicken breasts can dry out easily, you dont want to go over that 165 F because it could dry out. Hope that helps! We followed the recipe exactly (even the turbinado) and it came out perfectly. The safest way to cook chicken is to cook it to temperature, not time. Alternatively, take a paper towel and pat the breasts to remove as much moisture as possible. A Food Lover's Kitchen. I ended up cooking the chicken for about 15-16 minutes on each side until the temp probe hit 170. So, I grew up learning how to make this recipe by heart. I prepared chicken breasts and thighs using your recipe. The finished internal temperature will rise to 160 in the breast as the chicken rests. fresh rosemary and fresh thyme fresh herbs makes the difference in your chicken. Make sure that all the pieces are fully covered by the liquid. Maple Bacon & Sausage French Toast Bake, How to make a Fried Egg in an Air Fryer . Maintaining a smoker temperature of 225F, smoke the chicken breasts for approximately 1-1.5 hours or until the internal temperature of the thickest part of the chicken meat reaches 165F. If you are cooking smaller chicken breasts you can choose to go a bit lower than this. The smoke is best with that much time but still fills with less so moms in a hurry can shortcut but if you have more time, go for it! The good thing about skin-on breasts is it will provide some extra moisture and protection during the cook. Either way, check out these tasty recipes cooked on the Traeger. This one was perfect. It is great on its own, but we also love it in our Smoked Chicken Kale Salad! Take the chicken pieces out of the brine and dry them individually with paper towels. It can be frozen or refrigerated for future use. Pro tip: You dont often think about having the best tools for handling the meat, but these these Dragonn tongs for grilling are the best rated on Amazon and we love them too! Then take a mallet and give the breast a bash to flatten it out some more. Depending on your Traeger grill model, you will either have to preheat the grill with the lid closed or open. If I prepared this a day ahead of time, how would you recommend reheating to avoid drying out? I cannot say that enough tangy, sweet, spicy and most importantly, the chicken was incredibly juicy and soft. Next, take your boneless chicken breasts and put them into the large bowl or container with the brine. Regardless, we will definitely make this again and it was a great recipe to get my feet wet with! However, you cant just use any old paper, it has to be unwaxed, food grade paper. Remove from the smoker and let the chicken rest for 3-5 minutes before slicing and serving. Here is what you will need: Pat dry the chicken breasts and then smother the top of them with half of this chicken rub. You should be out of then fold out the breast so it looks like a large steak. Download Traeger Grill And Smoker Cookbook full books in PDF, epub, and Kindle. thats grilling. Smoked Chicken Breast on Traeger: An Easy Guide! For best results, pre-brine the chicken breasts overnight in a basic brine mixture. Pretty much any wood works well when smoking chicken, depending on the flavor youre going for. My favorite pre-made rubs are Killer Hogs or World BBQ Champion Harry Soos Slap Yo Daddy rub. If its still jiggly it needs more time. Thanks so much, Michele! With 26 grams of protein and 4 grams of fat per serving, this Mexican smoked chicken breast is one of the best protein sources youll come across. Also, ground cloves are another a nice addition with Mexican seasoning blends. Check out these answers to some commonly asked questions about smoking chicken breast. Insert the probe into the thickest part of a chicken breast. Optional: 1 cup of vinegar or a cup of apple cider vinegar. Next, close the lid. If you really want to get all fancy, cut open the chicken breast and stuff it with feta cheese, herbs, etc. Use a fork to mash these ingredients together until it forms a paste-like mixture. Apply the rub to the underside of each quarter, and then underneath the skin. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-large-mobile-banner-1','ezslot_10',115,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-large-mobile-banner-1-0'); If you want to keep things really simple, then perhaps try an Aaron Franklin style rub. Therefore, you will need to prep the breasts about 12 hours before you plan on smoking them. Everyone in my family loved it. Either buying blended pellets or mixing flavors is always a safe choice. 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