The Best Smoked Chicken Breast (Easy Traeger Recipe)

Three smoked chicken breasts with char marks are arranged on a surface, seasoned with spices. In the background, two pieces of grilled corn on the cob and some fresh herbs are visible.

5 from 1 vote

The Best Smoked Chicken Breast (Easy Traeger Recipe)

Smoked Chicken Breast is a boneless, skinless chicken breast seasoned with a simple dry rub and slow-smoked at 225°F on a Traeger pellet grill until juicy and tender. It's a straightforward, hands-off recipe that works equally well for a weeknight dinner, a backyard BBQ spread, or meal prep you'll actually look forward to eating. Unlike most smoked chicken breast recipes that call for an overnight brine or a sugary glaze, this version skips both and lets a well-crafted dry rub and clean wood smoke do all the work.

Prep Time5

Cook Time1 30

Total Time1 35

Course: dinner

Cuisine: American, BBQ

Servings:

Calories: 225kcal

Author: Nadia

Equipment

1 Traeger or Pellet Grill

Ingredients

1.5-2 pounds Boneless Chicken Breasts
1 tablespoon Avocado Oil
2 tablespoons Smoked Chicken Dry Rub

Instructions

Preheat your Traeger to 225°F. While it comes to temp, pat the chicken breasts dry with a paper towel to remove any excess moisture.
1.5-2 pounds Boneless Chicken Breasts
Drizzle the avocado oil over the chicken breasts, then season generously with the smoked chicken dry rub. Massage the rub into the chicken on all sides to make sure it adheres evenly.
1 tablespoon Avocado Oil, 2 tablespoons Smoked Chicken Dry Rub
Place the chicken breasts directly on the grill grates and close the lid. Smoke at 225°F until the internal temperature reaches 165°F, about 90 minutes. Use a meat thermometer to check, as cook time will vary depending on the size and thickness of each breast.
Once the chicken breasts reach 165°F, remove them from the grill and let them rest for 5–10 minutes before slicing. Tenting loosely with foil during the rest is optional but it helps retain moisture.

Notes

Expert Tips and Tricks

Pat the chicken dry before seasoning. This is the step most people skip, and it makes a real difference. Excess moisture on the surface creates steam, which works against a good bark and slows down the smoke penetration. Dry surface equals better results.
Use a meat thermometer every time. Cook time is a guideline, not a guarantee. Two chicken breasts that weigh 6 oz and 10 oz will cook very differently at the same temperature. The only number that matters is 165°F at the thickest point.
Don't rush the preheat. Give your Traeger the full 15 minutes to come to temp with the lid closed before you put the chicken on. A properly preheated grill means consistent smoke and even cooking from the start.
Post oak is the move for chicken. After testing this recipe with a few different pellet options, post oak consistently delivers the cleanest, most balanced smoke flavor for chicken. It's not too assertive, not too sweet, and it complements the dry rub without competing with it.
Rest before slicing. Those 5 to 10 minutes off the grill let the juices redistribute inside the meat. Slice too early, and you lose all of that to the cutting board. Be patient, and it pays off.

Nutrition