Traeger Smoked Chicken Breasts

Close up of chicken breast with grill marks.

Course: Main Course

Cuisine: American

Keyword: grilled chicken

Prep Time: 5

Cook Time: 15

Marinating Time: 30

Total Time: 50

Servings: people

Calories: 275kcal

Author: Platings and Pairings

This easy Traeger Chicken Breasts recipe features Greek marinated chicken breasts cooked low and slow on a pellet grill. It’s the perfect summer meal with layers of herbaceous, tart, and smoky flavors in every bite!

Print Recipe

Equipment

Traeger or Smoker

Ingredients

Marinade:

¼ cup olive oil
1 Tablespoon red wine vinegar
1 lemon zested and juiced
4 cloves garlic grated or minced
2 teaspoons honey
1 Tablespoon dried oregano
1 teaspoon onion powder
1 1/2 teaspoons kosher salt
½ teaspoon black pepper

Chicken:

1 pound chicken breasts or thighs, pounded to a uniform thickness

Instructions

In a medium bowl or measuring cup, whisk together the marinade ingredients.
Place the chicken in a large ziploc bag or casserole dish, and pour in the marinade.
Allow chicken to marinate in the fridge for at least 30 minutes, up to overnight.
Once ready to cook, remove the chicken from the refrigerator and allow it to sit on the counter for 20 minutes.
Preheat your Traeger (or other pellet grill) to 400 degrees. Grill the chicken for 15-20 minutes, until cooked through.
Remove from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving. Enjoy!

Notes

Storage

Store the leftover chicken breasts in an airtight container in the fridge for 3 to 4 days. They also freeze well for 3 to 4 months. Before reheating, let the chicken thaw overnight in the refrigerator.

Tips and tricks

Large, thick chicken breasts will take longer to cook. To speed up the cooking time, cut each breast in half and pound them to an even 1-inch thickness before marinating.
Remember to take the marinated chicken out of the fridge 20 minutes before you start cooking. This way, it will come down to room temperature and cook more evenly.
Feel free to reserve the leftover marinade and use it as a baste to brush over the chicken as it cooks.
Experiment with different wood pellets to adjust the flavors. Hickory, apple, or mesquite wood pellets will all add distinct smoky notes without overpowering the chicken’s natural flavors.

Customize it

Marinades: Swap the marinade in this recipe for my Peruvian Chicken Marinade to give the chicken a saltier and more savory flavor. Or, for a spicy version, try this Al Pastor Marinade.
Bastes: Use a silicone brush to baste the chicken breasts with BBQ Sauce, White BBQ Sauce, Honey Mustard, Lemon Butter Dill Sauce, or Peanut Sauce while they smoke.
Dry rubs: Before smoking, rub the breasts with my Homemade Chicken Seasoning, Smoked Chicken Wing Rub, Cajun Seasoning, Italian Seasoning, or Taco Seasoning to give them more dynamic flavors.
Finishing sauces: Poblano Cream Sauce, Buffalo Sauce, Aji Amarillo Sauce, Honey Mustard Sauce, Tarragon Cream Sauce. Or, try one of these 25+ Delicious Sauces for Chicken.

Nutrition