If you’ve ever had a dry, overcooked chicken breast, you know it’s not something you want to repeat. That’s why I love using my Traeger pellet grill to make smoked chicken breasts that turn out juicy, flavorful, and never boring.
With just the right amount of smoke and a simple seasoning blend, this recipe is perfect for meal prep, salads, or just eating straight off the plate. It’s quick, easy, and packed with smoky goodness.
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Easy Traeger Grilled Chicken Breast
There’s something about Traeger-smoked chicken breast that hits differently. The combination of smoke and a perfect sear gives you tender, juicy chicken with loads of flavor—without drying it out.
Whether you’re slicing it up for a sandwich, adding it to a fresh summer salad, or just enjoying it as-is, this is an easy go-to recipe for any night of the week. And the best part? It’s simple to make, with no guesswork involved.
What You Need
For The Dry Rub:
Brown Sugar
Paprika
Garlic Powder
Onion Powder
Dried Thyme
Ground Cumin
Black Pepper
Kosher Salt
Cayenne Pepper
Dried Oregano
Store-Bought Rub Option:
Favorite Poultry Or BBQ Rub
For The Chicken:
Bone-In, Skin-On Chicken Breasts
Olive Oil
For The Glaze:
Honey
Apple Cider Vinegar
Dijon Mustard
Soy Sauce
Minced Garlic
Paprika
How to Make Traeger Smoked Chicken Breasts
Step 1: Prepare the Chicken and Rub
Mix your homemade rub by combining all the ingredients listed. Alternatively, measure 3-4 tablespoons of your favorite store-bought poultry or BBQ rub.
Drizzle chicken breasts with olive oil, then apply the rub to all sides. Let the chicken sit at room temperature for 20 minutes to allow the flavors to penetrate.
Step 2: Preheat the Traeger Grill
Preheat your Traeger grill to 225°F with the lid closed for 15 minutes. For the best smoke flavor, use apple, cherry, or competition-blend wood pellets.
Step 3: Start Smoking the Chicken
Place the chicken breasts skin-side up directly on the grill grates. Begin the smoking process.
Step 4: Prepare the Glaze
While the chicken begins smoking, combine honey, apple cider vinegar, Dijon mustard, soy sauce, minced garlic, red pepper flakes (if using), and paprika in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Set aside.
Step 5: Apply the Glaze
After smoking the chicken for 45 minutes, transfer the breasts to a tin foil dish. Brush the chicken with the glaze every 15 minutes until it reaches the proper internal temperature.
Step 6: Crisp the Skin (Optional)
Increase the grill temperature to 350°F for the final 10-15 minutes of cooking, keeping the chicken in the foil dish for crispy skin.
Step 7: Rest and Serve
When the chicken reaches the proper internal temperature, remove it and let it rest for 10-15 minutes before serving. Just before serving, brush with any remaining glaze for extra flavor.
Internal Temperature You Need to Reach For Chicken Breasts
Cook your chicken breasts until they reach an internal temperature of 160°F, then remove from the grill. During the resting period, the temperature will continue to rise to the safe eating temperature of 165°F.
Always use a reliable meat thermometer to check the thickest part of the breast.
How To Store Leftovers and Reheat
Store leftover smoked chicken breasts in an airtight container in the refrigerator for up to 3-4 days.
For best results when reheating, place the chicken in a covered baking dish with a splash of chicken broth or water, and warm in a 325°F oven until the internal temperature reaches 165°F (about 15-20 minutes).
This method helps maintain moisture. Alternatively, you can slice the chicken and gently reheat it in a skillet with a bit of butter or oil over medium-low heat. Avoid microwaving if possible, as it can make the chicken rubbery.
What to Serve With Chicken
Here are some yummy sides to serve with your chicken breast.
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Traeger Smoked Chicken Breasts
Juicy, tender smoked chicken breast with a subtle smoky flavor and a perfect crust. Simple seasoning, slow-smoked on the Traeger for a delicious, fuss-free meal. Perfect for BBQ nights, meal prep, or slicing over salads!
- 4 skin-on chicken breasts (about 2-2.5 lbs total)
- 2 tablespoons olive oil
For the Homemade Rub:
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
Store-Bought Rub Option:
- 4-5 tablespoons of your favorite poultry or BBQ rub
For the Glaze:
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes optional
- 1-2 teaspoons paprika for red color
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For homemade rub, mix all rub ingredients. For store-bought, have 3-4 tablespoons ready. Drizzle chicken with olive oil and apply rub generously to all sides, letting chicken sit at room temperature for 20 minutes.
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Preheat Traeger grill to 225°F with lid closed for 15 minutes, using apple, cherry, or competition blend pellets.
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Place chicken breasts skin-side up directly on the grill grates.
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While chicken begins smoking, prepare the glaze by combining all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Set aside.
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Smoke chicken for 45 minutes.
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Place chicken in a tin foil dish and begin brushing with the red-tinted glaze every 15 minutes until internal temperature reaches 160°F (usually 60-90 minutes total cooking time).
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For crispy skin, increase temperature to 350°F for the final 10-15 minutes of cooking, keeping chicken in the foil dish.
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Remove chicken when internal temperature reaches 165°F, let rest for 10-15 minutes before serving. Brush with remaining glaze just before serving for extra flavor.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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