Smoked chicken breast on pit boss pellet grill

Instructions:

Step 1: Place the water in a large non-reactive container. Add the salt and sugar and stir until the salt and sugar are dissolved. Add the orange slices, peppercorns, and bay leaves. Give this a quick stir.

Pro tip: Always brine in a non-reactive container, such as glass, porcelain, non-BPA plastic, or stainless steel. Do not use wood, copper, or aluminum.

Step 2: Submerge the chicken breasts in the brine mixture. Cover the container well with plastic wrap. Place the container in the refrigerator or inside a cooler with ice. Allow the chicken to brine for 2 hours.

Step 3: While the chicken is brining, mix together the paprika, onion powder, garlic powder, pepper, and citrus zest in a small bowl. Set this aside.

Step 4: Remove the grilling rack from your Traeger grill. After 2 hours, remove the chicken from the brine and rinse it well under cold running water being careful not to remove the skin. Pat the chicken completely dry with paper towels. Rub the breasts all over with the dry spice mixture. Place the breasts, skin side up, on the grill rack and allow them to rest.

Pro tip: It is best to allow the chicken to come to room temperature before placing it in the smoker. This could take 30 to 45 minutes.

Step 5: Prepare the Traeger pellet grill by filling the hopper with enough wood pellets to last 2 hours. Then, turn the smoker on with the top open until a flame is established, approximately 5 minutes. Close the lid and set the temperature to 250˚F. Preheat the smoker for 10 to 15 minutes.

Step 6: Place the grill rack with the seasoned chicken breasts on it inside the smoker. Insert the attached probe thermometer in the thickest portion of one of the breasts. Close the lid and smoke for approximately 1-1/2 to 2 hours. At 1-1/2 hours, check the internal temperature of the meat with the thermometer. You are looking for 160 to 165°F. The skin should be darkened. Continue to smoke, if necessary, checking every 15 minutes.

Step 7: While the chicken is smoking prepare the balance of the meal. Suggestions for side dishes follow.

Step 8: Remove the cooked chicken to a clean cutting board and tent with foil for approximately 10 minutes.

Pro tip: It is important to rest the chicken before slicing it. This allows for any surface juices released during the smoking process to be absorbed back into the meat.

Step 9: Slice the rested breasts with a sharp knife to remove the meat from the bone. Then, cut the whole breast meat into 1/4” thick pieces. Place on a platter and serve with suggested side dishes.

Pro tip: You can slice the chicken by first removing the whole breast from the rib cage, similar to filleting a fish. Once the meat is removed just slice the breast against the grain into 1/4″ thick pieces. There may still be some meat on the bones, so save the bones to make a delicious broth for soups.

Completing the Meal with Sides and Drinks

Traeger dry rubbed and smoked chicken breast has a good amount of flavor. You will want to allow the chicken to be the star of the plate. Keep your side dishes simple, but bold enough to stand up to the smokiness. We recommend a bed of starch to place the sliced chicken on. Polenta or grits, rice, mashed potatoes, and creamed corn would all work. A recipe for easy cheesy grits is below.

You will also want something with a bit of acid to compliment the smoky meat. A recipe for tangy cucumber salad is included. You can actually make this while the chicken is brining. It will get better if it sits in the refrigerator for a few hours.

As for beverages, a buttery chardonnay will stand up to and compliment the smoked chicken breast. If beer is your preference, I would go for a creamy brown ale or a smooth dark beer that isn’t infused with too many flavors. An alcohol free option would be a southern style sweet tea.

Easy Cheesy Grits

• Prep time: 5 minutes
• Cook time: 8 minutes
• Yield: 4 servings

Ingredients:

• 3 cups of water + a pinch of salt
• 3/4 cup quick cooking grits
• 1 cup whole milk
• 1 tablespoon butter
• 1 cup shredded cheese (cheddar, parmesan, mozzarella, or a combination)
• Salt and freshly ground black pepper to taste

Instructions:

Step 1: In a large saucepot over medium-high heat, add the water and salt. Bring to a boil. Whisk in the grits and milk. Bring this back up to a boil. Then, lower the heat to a simmer and cook for approximately 4 minutes.

Step 2: As soon as the grits begin to thicken stir in the butter and cheese until it melts. Season with salt and pepper. Serve immediately with sliced chicken on top.

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Top 21 smoked chicken breast on pit boss pellet grill

Smoked Chicken Breast (on a pellet grill) – Simply Whisked

• Author: simplywhisked.com
• Published: 09/03/2022
• Review: 2.15 (81 vote)
• Summary: How to smoke chicken breast · Start your smoker. Set your smoker to 225˚F and make sure you have enough pellets in your hopper. · Season the …
• Matching search results: I recommend trying chicken breast that has been brined and not brined to determine what you like best. If you want to do a brine for the chicken breasts, here’s the process you’ll take before you smoke the chicken. Remember to plan ahead to allow …