Juicy Wet-Brined Traeger Smoked Chicken Breast

sliced smoke chicken breast on a wood cutting board next to cilantro

This easy recipe for Traeger smoked chicken breast (boneless) results in the most moist, tender juicy chicken thanks to a super simple 8-hour wet brine—that consists of apple juice, water and kosher salt—plus homemade dry rub! Serve the smoked chicken with grilled onions or sautéed vegetables, or slice it up and serve it over a simple green salad.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword boneless skinless chicken breast, chicken breast, smoked chicken breast, traeger chicken, traeger chicken breast, traeger smoked chicken

Prep Time 10

Cook Time 1 30

Brining Time 8

Total Time 9 40

Servings

Calories 129kcal

Author Taryn Solie

Equipment

A large container
A measuring cup
A whisk
A cutting board
Paper towels
Measuring spoons
A small bowl
A pair of tongs
A temperature probe or meat thermometer

Ingredients

1 lb chicken 2 breasts
1 tsp avocado oil

Brine

1.5 c apple juice
1.5 c water
2 tbsp Diamond Crystal kosher salt

Seasoning Rub

¼ tsp Diamond Crystal kosher salt
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp mustard powder

Instructions

Select a container that will fit the chicken and brine mixture but not be too big. Measure out the apple juice and water with a measuring cup and pour both into the container. Measure out the salt with a measuring cup and pour it into the juice mixture.
Stir the salt into the juice mixture with a whisk until it is completely dissolved (1 to 2 minutes), then put the chicken in. Make sure the chicken breasts are covered by the brine. Cover the container (with a lid if you have one, or plastic wrap) and put it in the fridge for 7.5 hours.
Remove the container from the fridge and dump out the brine mixture 30 minutes before you plan to put the chicken on the grill. This helps warm the chicken slightly so it will cook more evenly. Place the chicken on a cutting board and remove any excess liquid with a paper towel. Set aside.
Now is the time to get your Traeger (or other wood pellet grill or smoker) started up. Make sure there are pellets or wood in it and set it to 250 degrees F.
Measure out the seasonings with measuring spoons into a small bowl. Stir together with one of the measuring spoons then set aside briefly. Measure out the oil and pour over the chicken breasts, then rub it over the chicken with your hands until they are well covered.
Sprinkle half of the seasoning on one side of the breasts and rub it in, then flip them over and sprinkle the other half of the seasoning and rub that in. Make sure the chicken is well covered with seasoning.
Place your chicken on the Traeger using a pair of tongs or other utensil. If you have it, place a temperature probe into the thickest portion of one of the chicken breast (usually there is a thicker end). Set the probe to 160 degrees F. If you don’t have a temperature probe, check the chicken with a meat thermometer (we love our Thermapen) after 45 minutes to see where it’s at, then check again every 10 to 15 minutes and pull them once they reach between 160 and 165 degrees F.
Once the breasts are done smoking pull them off the Traeger and onto a clean cutting board. Let them rest for 5 to 10 minutes, then serve.

Notes

Check which salt you’re using. This recipe specifically uses Diamond Krystal kosher salt. If you’re using a different type of salt, check out this article on salt types and measurements.
You can brine the chicken with just water and salt if you don't have apple juice. The flavor might be very slightly different but it will still taste great.
Switch up the seasoning a little. If you don’t have smoked paprika, you can use regular. You can also add up to ¼ tsp of either cayenne pepper or ground chipotle powder to give the pork a spicier kick.
Check your hopper! You want to look and see if you have enough wood pellets (or wood chips depending on if you’re using a Traeger grill or other smoker). You don’t want to run out of wood while the chicken is cooking.
Use a meat thermometer to measure the internal temperature of the chicken. You can either do this with a temperature probe (if your grill comes with one) or use a hand held meat thermometer. We’ve had a Thermapen for years and love it (affiliate link). If you aren't familiar with them, see this post on how to use a meat thermometer.

Nutrition