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It doesn’t get much easier, or flavorful, than this. Learn how to cook tender, juicy boneless skinless chicken breasts right on your Traeger grill. Marinated in Traeger Sweet & Heat sauce for bold flavor, and finished on high heat, these chicken breasts are perfect for any weeknight meal.
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Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
Video Transcription
Hi, I’m Amanda Haas and today I am going
to show you the easiest, most deliciousway to cook boneless skinless chicken
breasts on the Traeger.All I’ve got, like I said, boneless skinless chicken
breast and I love to use them becausethey cook easily, they cook evenly,
but I’m always wanting to add moreflavor to mine and this is the perfect
trick. So I’m gonna take these and justput them in this bowl so I can marinate
them. I’m using one of the marinades thatI love from us. This is the Sweet and Heat.Which truly, you get a little spice, you
get a little sweet, delicious. Everyone inmy family loves it.
I just want about a cup of the marinadeand then let’s turn these to coat. Really
want to make sure that they’recompletely covered in it. Now I’ll coverand pop them in the fridge but I’m gonna
go grab some that have already beenmarinating. Okay here are the ones that
have been marinating overnight. Again sosimple all I’m gonna do while the
grill preheatsis put a little salt and pepper on these.
Ready to go.Salt and pepper. Just make sure we’re
generous with it. I like to do it from alittle higher than normal. Can you see
how much more surface area I can coverfrom high versus low. We’re just kind of
sprinkling along. I like every bite totaste well-seasoned. Same goes for the
pepper. Believe it or not, this is assimple as putting these directly on the
grill. I’ve preheated it to High. I’mgonna do 10 minutes per side and then
I’m gonna put a little bit more of thesauce on to let it get extra sweet and
caramelized at the end.Let’s go put them on the Traeger.
Alright, so I’m gonna cook them on Highfor about 10 minutes per side and in the
last five minutes of cooking I’m gonnaput some more sauce on them.So I put the instant-read thermometer in
it. I’m looking for a 150degrees and it’s perfect. They’re ready
to sauce.This is one of the best things, I think,
about having a Traeger since you’re notworking over a direct flame you can put
this sweet sauce on it and you don’thave to worry about flare-ups. Now I just
need about three more minutes andthey’ll come off. I’ll let them sit for
five minutes before we eat.Let’s take a look. They look delicious. They’re ready to
go. See how just putting on that extrabit of sauce give them a ton of flavor?These look incredible. All I’m gonna
do is to chop a little parsley forgarnish a little bit of color. I just run
my knife right through it. I love thesauce we used on these today, but you
could even use a dry rub if you wantjust make sure you use a little olive
oil before you put salt and pepper, a rubon it.
They’ll be delicious. Dinner is served.For this recipe and more, visit us online
at traegergrills.com/recipes oryou can download the Traeger app.
