AMAZING Traeger Smoked Chicken Breasts

Large boneless, skinless chicken breasts are seasoned with a dry rub, smoked low and slow and are then basted in a Sweet Heat barbecue sauce.

I take it back...

I used to think that boneless, skinless chicken breasts were boring.  It turns out that it's a perfect blank canvas for soaking up bold flavor profiles.

Let's do this

Getting the chicken breasts ready for the grill is pretty simple and only requires seasoning them with a dry rub and waiting a few minutes.

Tis the seasoning

Rub both sides of the chicken with olive oil and then liberally coat with Traeger’s Citrus Black Pepper Chicken Rub.

Time to rest

After the chicken has been seasoned let it rest for 15-20 minutes so the rub can start working its way into the meat.

(The chicken is resting.  Not you...)

Choosing Wood Pellets

I was burning Traeger Signature Blend pellets that I got at the Home Depot.  These pellets are a blend of cherry, hickory and other hardwoods.

Let's smoke.

Start your grill, set the temperature to 225F and place the chicken on the grate. If your Traeger has Super Smoke mode then now would be a great time to use it.

Almost there!

Close the lid and let the breast cook for an hour.  The meat should have an internal temperature of about 130F but they still need to cook a bit longer.

Let's Baste.

After the breasts have smoked for an hour apply the last layer of flavor by basting them with Traeger’s Sweet and Heat barbecue sauce.

Let's Baste.

Then, close the lid and cook for 15-30 more minutes until an internal temperature of 160F is reached.


These might have been the best chicken breasts that I have ever smoked! The flavor combination of Traeger’s Chicken Rub with their Sweet and Heat barbecue sauce is an absolute winner.

If you liked that...

You'll love our Traeger Smoked Ribeye with a Reverse Sear. This technique will work with most steaks like a New York Strip, filet or sirloin as long as they are thick enough.