Are you ready to transform your Traeger into a chicken-cooking powerhouse? Get ready to discover 20 incredible smoky recipes that will make your taste buds dance—from juicy smoked whole birds and crispy wings to tender pulled chicken and flavorful skewers. Whether you’re craving weeknight dinners or weekend feasts, these mouthwatering dishes will have you firing up the grill all season long. Let’s dive in!
Traeger Smoked Whole Chicken with Herb Butter
Perfecting a whole smoked chicken might seem intimidating, but breaking it down into clear, manageable steps makes it achievable for any home cook. Preparing a Traeger Smoked Whole Chicken with Herb Butter ensures juicy, flavorful meat with a beautiful smoky aroma that fills your kitchen. Let’s walk through the process together, focusing on precision and technique to guarantee delicious results every time.
Ingredients
- 1 whole chicken (4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 tablespoons unsalted butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
- 1 cup apple wood pellets
Instructions
- Pat the whole chicken dry inside and out with paper towels to help the skin crisp up during smoking.
- Rub the chicken all over with olive oil, then season evenly with kosher salt, black pepper, and garlic powder.
- In a small bowl, mix the softened unsalted butter, chopped fresh rosemary, chopped fresh thyme, and lemon zest until well combined.
- Gently loosen the skin over the chicken breast and thighs by sliding your fingers underneath, being careful not to tear it.
- Spread half of the herb butter evenly under the loosened skin, covering the breast and thigh meat directly.
- Rub the remaining herb butter all over the outside of the chicken for added flavor and browning.
- Fill the hopper of your Traeger grill with apple wood pellets and preheat the grill to 225°F with the lid closed for 15 minutes.
- Place the chicken breast-side up directly on the grill grate, insert a probe thermometer into the thickest part of the breast, and close the lid.
- Smoke the chicken at 225°F until the internal temperature reaches 160°F in the breast, which typically takes 3 to 4 hours.
- Increase the grill temperature to 375°F and continue cooking until the internal temperature reaches 165°F in the breast and 175°F in the thighs, about 20-30 minutes more.
- Remove the chicken from the grill, transfer it to a cutting board, and let it rest for 15 minutes before carving to allow the juices to redistribute.
Golden and aromatic, this smoked chicken boasts tender, fall-off-the-bone meat infused with herbal notes and a subtle smokiness. Shred any leftovers for tacos or mix into a creamy pasta dish to stretch this flavorful bird into another meal.
Traeger BBQ Chicken Thighs with Honey Glaze
Just imagine biting into perfectly smoked chicken thighs with a sweet, sticky honey glaze that caramelizes beautifully on the grill. Today, we’re making Traeger BBQ Chicken Thighs with Honey Glaze, a dish that combines smoky flavor with sweet tang in every bite. Follow these steps carefully, and you’ll achieve restaurant-quality results right in your backyard.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp red pepper flakes
Instructions
- Preheat your Traeger grill to 225°F using hardwood pellets for optimal smoke flavor.
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- Brush both sides of the chicken thighs evenly with olive oil using a pastry brush.
- Combine kosher salt, black pepper, garlic powder, and paprika in a small bowl.
- Rub the spice mixture thoroughly over all surfaces of the chicken thighs.
- Place the chicken thighs skin-side up directly on the grill grates.
- Smoke the chicken for 45 minutes at 225°F until the skin appears slightly golden.
- While chicken smokes, combine honey, apple cider vinegar, soy sauce, and red pepper flakes in a saucepan.
- Simmer the glaze mixture over medium heat for 5 minutes until it thickens slightly.
- Increase the grill temperature to 350°F after the initial 45 minutes of smoking.
- Brush the honey glaze generously over the chicken thighs using a basting brush.
- Continue cooking for another 20-25 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh.
- Apply a second coat of glaze during the last 5 minutes of cooking for extra shine.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
Here, the chicken emerges with crispy, caramelized skin giving way to incredibly juicy, smoky meat beneath. The honey glaze creates a perfect balance of sweet and savory with just a hint of heat from the red pepper flakes. Serve these thighs over creamy polenta or with grilled corn for a complete summer meal that will have everyone asking for seconds.
Traeger Smoked Chicken Wings with Buffalo Sauce
Mastering smoked chicken wings transforms ordinary game day snacks into extraordinary culinary experiences. My methodical approach ensures even beginners achieve perfectly smoked wings with that signature buffalo kick everyone craves. Just follow these precise steps for wings that will become your new favorite.
Ingredients
– 2 lbs chicken wings
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1/2 cup buffalo sauce
– 2 tbsp unsalted butter
– 1/4 cup blue cheese dressing
Instructions
1. Preheat your Traeger grill to 225°F using hickory or apple wood pellets for optimal smoke flavor.
2. Pat 2 lbs chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss the dried wings with 2 tbsp olive oil until evenly coated.
4. Combine 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder in a small bowl.
5. Sprinkle the seasoning mixture evenly over all surfaces of the oiled wings.
6. Arrange the seasoned wings in a single layer on the preheated grill grate.
7. Smoke the wings at 225°F for 90 minutes, maintaining consistent temperature throughout.
8. Increase the grill temperature to 400°F while the wings remain on the grate.
9. Continue cooking the wings at 400°F for 20-25 minutes until the skin becomes golden brown and crispy.
10. Melt 2 tbsp unsalted butter in a small saucepan over low heat.
11. Whisk the melted butter into 1/2 cup buffalo sauce until fully combined.
12. Transfer the fully cooked wings to a large mixing bowl.
13. Pour the buffalo sauce mixture over the hot wings and toss until evenly coated.
14. Serve the sauced wings immediately with 1/4 cup blue cheese dressing for dipping. Juicy, tender meat pulls cleanly from the bone beneath that smoky, crispy exterior. The buffalo sauce provides the perfect balance of tangy heat that complements the deep wood-fired flavor beautifully. For a creative twist, serve these wings over a bed of crisp celery sticks with extra blue cheese dressing drizzled on top.
Traeger Beer Can Chicken with Spicy Rub
Just imagine the incredible aroma of perfectly smoked chicken filling your backyard – that’s exactly what you’ll achieve with this straightforward beer can chicken recipe. Join me as we walk through each simple step to create this backyard barbecue masterpiece.
Ingredients
– 1 whole chicken (4-5 pounds)
– 2 tablespoons olive oil
– 1 tablespoon kosher salt
– 2 teaspoons black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 can (12 ounces) beer
Instructions
1. Preheat your Traeger grill to 350°F with the lid closed for 15 minutes.
2. Pat the chicken completely dry with paper towels, including inside the cavity.
3. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
4. Rub olive oil evenly over the entire surface of the chicken, including under the wings and legs.
5. Sprinkle the spice rub mixture generously over all sides of the chicken, pressing gently to adhere.
6. Open the beer can and pour out half of the liquid (about 6 ounces).
7. Place the half-full beer can on a stable surface and carefully lower the chicken cavity onto the can, ensuring the chicken stands upright.
8. Arrange the chicken legs forward to create a stable tripod position.
9. Place the beer can chicken directly on the grill grates, keeping it upright.
10. Close the grill lid and cook for 75-90 minutes at 350°F.
11. Check the internal temperature by inserting a meat thermometer into the thickest part of the thigh, avoiding bone.
12. Continue cooking until the thermometer reads 165°F in the thigh and 160°F in the breast.
13. Carefully remove the entire assembly from the grill using tongs and heat-resistant gloves.
14. Let the chicken rest upright on the beer can for 15 minutes before handling.
15. Gently lift the chicken off the beer can and transfer to a cutting board.
16. Carve the chicken by first removing the legs and wings, then slicing the breast meat.
Remarkably tender and juicy, this chicken boasts a crispy, spice-crusted skin with just the right amount of heat from the cayenne. The beer steam keeps the meat incredibly moist while infusing subtle malty notes. Try shredding the leftovers for incredible smoked chicken tacos or adding to hearty salads for weekday lunches.
Traeger Smoked Chicken Breast with Garlic Butter
Tender, juicy smoked chicken breast is easier to achieve than you might think, especially when you let your Traeger work its magic. This recipe walks you through creating perfectly smoked chicken breasts infused with rich garlic butter flavor that will become your new weeknight favorite. Follow these simple steps for foolproof results every time.
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp paprika
– 4 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
Instructions
1. Preheat your Traeger pellet grill to 225°F using fruitwood pellets like apple or cherry for mild smoke flavor.
2. Pat chicken breasts completely dry with paper towels to ensure proper seasoning adhesion and better browning.
3. Brush chicken breasts evenly with olive oil on all surfaces.
4. Combine salt, black pepper, garlic powder, and paprika in a small bowl.
5. Sprinkle seasoning mixture evenly over both sides of each chicken breast.
6. Place seasoned chicken breasts directly on the grill grates, spacing them at least 1 inch apart for proper air circulation.
7. Close the lid and smoke chicken for 45 minutes, maintaining consistent 225°F temperature without opening the lid.
8. While chicken smokes, melt butter in a small saucepan over low heat.
9. Add minced garlic to the melted butter and cook for 2 minutes until fragrant but not browned.
10. Stir chopped parsley into the garlic butter mixture and remove from heat.
11. After 45 minutes of smoking, brush each chicken breast generously with the garlic butter mixture.
12. Increase Traeger temperature to 375°F and continue cooking for 15-20 minutes.
13. Check internal temperature by inserting an instant-read thermometer into the thickest part of each breast.
14. Remove chicken from grill when internal temperature reaches 165°F, which indicates safe doneness.
15. Let chicken rest on a clean cutting board for 5 minutes before slicing to allow juices to redistribute.
Flaky, moist texture with a subtle smoky aroma makes this chicken incredibly versatile. The garlic butter creates a golden crust that locks in moisture while adding rich flavor complexity. Try slicing it over Caesar salad, stuffing it into warm pitas with tzatziki, or serving alongside roasted vegetables for a complete meal that impresses with minimal effort.
Traeger Lemon Pepper Chicken Leg Quarters
Every home cook needs a reliable smoked chicken recipe that delivers juicy results with minimal fuss. Elevate your Traeger game with these lemon pepper chicken leg quarters that balance zesty brightness with smoky depth in every bite.
Ingredients
– 4 chicken leg quarters
– 2 tbsp olive oil
– 3 tbsp lemon pepper seasoning
– 1 lemon, sliced into ¼-inch rounds
– 2 tbsp unsalted butter, melted
Instructions
1. Pat the chicken leg quarters completely dry with paper towels to ensure crispy skin.
2. Brush all sides of the chicken with 2 tbsp olive oil to help the seasoning adhere.
3. Rub 3 tbsp lemon pepper seasoning evenly over both sides of each leg quarter.
4. Preheat your Traeger grill to 375°F using your preferred wood pellets for about 15 minutes.
5. Place the seasoned chicken leg quarters directly on the grill grates, skin-side up.
6. Arrange 1 lemon, sliced into ¼-inch rounds, around the chicken on the grill.
7. Close the lid and smoke for 45 minutes without opening to maintain consistent temperature.
8. Brush the chicken with 2 tbsp unsalted butter, melted, to enhance browning and moisture.
9. Continue cooking for another 15-20 minutes until the internal temperature reaches 175°F.
10. Rest the chicken on a cutting board for 10 minutes before serving to redistribute juices.
Resulting in exceptionally tender meat that pulls cleanly from the bone, these quarters boast a crackling-crisp skin infused with citrus notes. Resting ensures each bite stays succulent while the smoked lemon slices make a bright garnish for plating alongside roasted vegetables or atop a grain bowl.
Traeger Smoked Chicken Tacos with Avocado Crema
Mastering smoked chicken tacos requires patience and precision, but the reward is tender, flavorful meat that elevates taco night to something extraordinary. Let’s walk through each step methodically to ensure your Traeger delivers perfectly smoked chicken every time. Follow these instructions carefully for tacos that will become your new favorite.
Ingredients
– 2 lbs chicken thighs
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 8 corn tortillas
– 1 avocado
– 1/2 cup sour cream
– 2 tbsp lime juice
– 1/4 cup cilantro
– 1/4 cup red onion
– 1 cup shredded cabbage
Instructions
1. Preheat your Traeger smoker to 225°F using hickory or apple wood pellets for optimal flavor.
2. Pat the chicken thighs completely dry with paper towels to ensure proper smoke adhesion and crispy skin.
3. Brush both sides of the chicken thighs evenly with olive oil to help the seasoning stick.
4. Combine chili powder, cumin, garlic powder, salt, and black pepper in a small bowl to create your dry rub.
5. Sprinkle the seasoning mixture generously over all surfaces of the chicken thighs, pressing gently to adhere.
6. Place the seasoned chicken thighs directly on the smoker grate, spacing them evenly for proper air circulation.
7. Smoke the chicken for 2 hours at 225°F until the internal temperature reaches 165°F when tested with a meat thermometer.
8. Remove the smoked chicken from the Traeger and let it rest for 10 minutes on a cutting board to redistribute juices.
9. Shred the chicken using two forks, pulling against the grain for maximum tenderness.
10. Warm the corn tortillas on the Traeger for 30 seconds per side until pliable but not crispy.
11. Combine avocado, sour cream, lime juice, and cilantro in a blender and process until completely smooth for the crema.
12. Dice the red onion into 1/4-inch pieces for optimal texture distribution.
13. Assemble each taco by placing shredded chicken on a warm tortilla, then topping with shredded cabbage, diced red onion, and a drizzle of avocado crema. Excellent smoked chicken tacos feature incredibly tender meat with a subtle smokiness that pairs beautifully with the cool, creamy avocado crema. The contrast between the warm, shredded chicken and crisp cabbage creates a satisfying texture experience that makes these tacos perfect for casual dinners or entertaining guests.
Traeger Spatchcock Chicken with Rosemary and Thyme
Mastering the art of perfectly cooked chicken begins with this spatchcock method, which ensures even cooking and crispy skin. Many home cooks find whole chicken intimidating, but flattening it transforms the process into something straightforward and rewarding. Using your Traeger grill infuses the meat with subtle smoke while keeping it incredibly juicy.
Ingredients
– 1 whole chicken (4-5 lbs)
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 2 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 3 garlic cloves, minced
Instructions
1. Place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone, removing it completely.
2. Flip the chicken over and press firmly on the breastbone until the chicken lies flat.
3. Pat the chicken completely dry with paper towels, which helps achieve crispy skin.
4. In a small bowl, combine the olive oil, kosher salt, black pepper, fresh rosemary, fresh thyme leaves, and minced garlic cloves.
5. Rub the seasoning mixture evenly over both sides of the chicken, including under the skin where possible.
6. Preheat your Traeger grill to 375°F with the lid closed for 15 minutes.
7. Place the chicken directly on the grill grate, breast-side up, when the grill reaches temperature.
8. Close the lid and cook for 45-60 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
9. Let the chicken rest for 10 minutes before carving to allow juices to redistribute.
10. Carve the chicken and serve immediately.
The skin emerges crackling-crisp while the meat remains remarkably moist and tender throughout. The rosemary and thyme create an aromatic herb crust that pairs beautifully with the subtle smokiness from the grill. For a complete meal, serve slices over a bed of creamy polenta or alongside roasted root vegetables that can catch the delicious pan juices.
Traeger Smoked Chicken Drumsticks with BBQ Dry Rub
Mastering smoked chicken drumsticks on your Traeger grill transforms ordinary weeknight dinners into backyard barbecue feasts worth celebrating. My methodical approach ensures even beginners achieve perfectly smoked drumsticks with that signature smoky flavor and tender, juicy meat that falls right off the bone. Let’s walk through each step together to create these crowd-pleasing smoked chicken drumsticks with homemade BBQ dry rub.
Ingredients
– 3 lbs chicken drumsticks
– 2 tbsp olive oil
– 2 tbsp brown sugar
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp chili powder
Instructions
1. Pat 3 lbs chicken drumsticks completely dry with paper towels.
2. Drizzle 2 tbsp olive oil over the drumsticks and rub to coat all surfaces evenly.
3. Combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp chili powder in a small bowl.
4. Sprinkle the dry rub mixture generously over all sides of the drumsticks, pressing gently to adhere.
5. Preheat your Traeger grill to 225°F using your preferred wood pellets.
6. Arrange the seasoned drumsticks in a single layer on the grill grates, leaving space between each piece.
7. Close the lid and smoke the drumsticks for 1 hour and 30 minutes at 225°F.
8. Increase the grill temperature to 375°F after 1 hour and 30 minutes of smoking.
9. Continue cooking the drumsticks for 20-25 minutes at 375°F until the internal temperature reaches 175°F when measured with a meat thermometer.
10. Remove the drumsticks from the grill when the skin appears crispy and golden brown.
11. Transfer the smoked drumsticks to a clean platter and let them rest for 5 minutes before serving.
These smoked drumsticks develop a beautiful mahogany-colored crust that gives way to incredibly tender, smoky meat. The balanced dry rub creates layers of sweet, savory, and slightly spicy flavors that complement the natural chicken taste without overwhelming it. Try serving them alongside grilled corn and potato salad for a complete summer meal, or shred the meat for smoked chicken tacos with fresh slaw.
Traeger Smoked Chicken Fajitas with Peppers and Onions
Once you’ve experienced the smoky aroma of chicken fajitas cooked on a Traeger grill, you’ll never go back to the stovetop version. Our methodical approach ensures perfectly tender chicken and caramelized vegetables every time, making this an ideal recipe for beginners. Let’s walk through each step together to create this crowd-pleasing meal.
Ingredients
– 2 lbs chicken breasts
– 3 bell peppers
– 1 large onion
– 3 tbsp olive oil
– 2 tbsp fajita seasoning
– 1 tsp salt
– 8 flour tortillas
Instructions
1. Preheat your Traeger grill to 225°F using Super Smoke mode if available.
2. Slice 2 lbs chicken breasts into ½-inch thick strips against the grain.
3. Cut 3 bell peppers and 1 large onion into ¼-inch thick strips.
4. Combine chicken strips, pepper strips, and onion strips in a large bowl.
5. Drizzle 3 tbsp olive oil over the chicken and vegetables.
6. Sprinkle 2 tbsp fajita seasoning and 1 tsp salt evenly over the mixture.
7. Toss everything with tongs until all pieces are evenly coated.
8. Spread the seasoned chicken and vegetables in a single layer on a grill basket or sheet pan.
9. Place the basket on the preheated grill and close the lid.
10. Smoke for 45 minutes at 225°F until chicken develops a light smoky color.
11. Increase grill temperature to 375°F while keeping the food on the grill.
12. Continue cooking for 15-20 minutes until chicken reaches 165°F internal temperature.
13. Warm 8 flour tortillas on the upper rack for the final 3 minutes of cooking.
14. Remove everything from the grill using heatproof gloves.
Here’s what makes these fajitas exceptional: the low-temperature smoking creates incredibly juicy chicken with a subtle wood-fired flavor that permeates every bite. The peppers and onions become wonderfully tender while maintaining just enough texture to complement the meat. For a creative twist, serve the fajita filling over crispy tortilla bowls with a dollop of guacamole and fresh pico de gallo.
Traeger Cajun Smoked Chicken with Creole Seasoning
You’ve probably wondered how to achieve that perfect balance of smoky flavor and spicy kick in your backyard cooking. Today we’ll walk through creating Traeger Cajun Smoked Chicken with Creole Seasoning, a dish that transforms simple chicken into a flavor-packed masterpiece using your pellet grill. This methodical approach ensures even beginners can achieve professional results with confidence.
Ingredients
– 4 chicken thighs
– 2 chicken breasts
– 3 tbsp olive oil
– 2 tbsp Creole seasoning
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your Traeger pellet grill to 225°F using hickory or oak pellets for optimal smoke flavor.
2. Pat chicken thighs and breasts completely dry with paper towels to ensure the seasoning adheres properly.
3. Brush all chicken pieces evenly with 3 tablespoons of olive oil, coating both sides thoroughly.
4. Combine 2 tablespoons Creole seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a small bowl.
5. Rub the seasoning mixture generously over all surfaces of the chicken, pressing gently to help it stick.
6. Place chicken on the preheated grill grates, ensuring pieces aren’t touching for proper air circulation.
7. Smoke chicken for 90 minutes at 225°F, resisting the urge to open the lid frequently to maintain consistent temperature.
8. Increase grill temperature to 375°F and continue cooking for 25-30 minutes until internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
9. Remove chicken from grill and let rest on a clean cutting board for 10 minutes to allow juices to redistribute.
Keep in mind that the slow smoking process creates incredibly tender, juicy meat with a beautiful smoke ring, while the Creole seasoning delivers a complex flavor profile with just the right amount of heat. This chicken pairs wonderfully with creamy coleslaw or served over cheesy grits for a complete Southern-inspired meal that will have everyone asking for seconds.
Traeger Smoked Chicken and Pineapple Skewers
Many weeknight dinners feel rushed, but these Traeger smoked chicken and pineapple skewers transform simple ingredients into a tropical escape right in your backyard. Mastering this recipe requires just a bit of patience and attention to temperature control. My methodical approach will guide you through creating perfectly caramelized, smoky skewers every time.
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 2 cups fresh pineapple chunks
– 1/4 cup olive oil
– 3 tbsp soy sauce
– 2 tbsp honey
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Cut 2 lbs boneless, skinless chicken breasts into 1-inch cubes.
2. Combine 1/4 cup olive oil, 3 tbsp soy sauce, 2 tbsp honey, 2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt in a large bowl.
3. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated.
4. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
5. Preheat your Traeger grill to 225°F using fruitwood pellets for optimal flavor.
6. Thread marinated chicken and 2 cups fresh pineapple chunks alternately onto metal skewers, leaving small gaps between pieces.
7. Place skewers directly on the grill grate and close the lid.
8. Smoke for 45 minutes, maintaining consistent 225°F temperature.
9. Increase grill temperature to 400°F.
10. Continue cooking for 10-12 minutes until chicken reaches 165°F internal temperature and pineapple edges caramelize.
11. Flip skewers once during high-heat cooking to ensure even browning.
12. Remove skewers from grill and rest for 5 minutes before serving.
The smoky-sweet glaze creates a beautiful caramelized crust on the chicken while keeping the interior remarkably juicy. Serve these skewers over coconut rice for a complete tropical meal, or chop them into a vibrant salad for next-day leftovers that maintain their wonderful texture.
Traeger Smoked Chicken Caesar Salad with Grilled Croutons
Savoring a classic salad gets even better when you add smoky depth from the Traeger. Start by preparing your chicken and croutons with that signature wood-fired flavor, then assemble everything fresh for a satisfying meal that’s both hearty and refreshing. Follow these steps closely for a foolproof result every time.
Ingredients
– 2 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 slices sourdough bread
– 2 tbsp melted butter
– 1 garlic clove, minced
– 1 head romaine lettuce
– 1/2 cup Caesar dressing
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your Traeger grill to 375°F using your preferred hardwood pellets.
2. Pat the chicken breasts dry with paper towels to ensure a good sear.
3. Rub the chicken with 1 tablespoon of olive oil, then season evenly with salt and pepper.
4. Place the chicken directly on the grill grates and close the lid.
5. Smoke the chicken for 25 minutes, flipping once halfway through, until the internal temperature reaches 165°F.
6. Brush the sourdough slices with melted butter and minced garlic on both sides.
7. Move the chicken to a cutting board to rest and place the bread on the grill.
8. Grill the bread for 3 minutes per side until golden brown with visible grill marks.
9. Cut the grilled bread into 1-inch cubes to create croutons.
10. Chop the romaine lettuce into bite-sized pieces and place in a large bowl.
11. Slice the rested chicken against the grain into 1/2-inch thick strips.
12. Add the chicken strips and croutons to the bowl with the romaine.
13. Drizzle the Caesar dressing over the salad and toss gently to coat all ingredients.
14. Sprinkle the grated Parmesan cheese over the top before serving.
Hearty and satisfying, this salad balances the smoky chicken with crisp lettuce and crunchy, garlicky croutons. The Traeger’s wood-fired flavor elevates the classic Caesar, making it perfect for a summer dinner or meal prep. Try serving it with extra lemon wedges for a bright, zesty finish that cuts through the richness.
Traeger Smoked Chicken Quesadillas with Pepper Jack Cheese
Crafting the perfect smoked quesadilla requires patience and attention to detail, but the reward is well worth the effort. Combining smoky Traeger-grilled chicken with melted pepper jack cheese creates a flavor experience that elevates this classic comfort food. Let’s walk through each step methodically to ensure your quesadillas turn out perfectly every time.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 2 cups shredded pepper jack cheese
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your Traeger grill to 225°F using hickory or apple wood pellets for optimal smoke flavor.
- Pat the chicken breasts completely dry with paper towels to ensure proper smoke adhesion.
- Brush both sides of the chicken breasts evenly with 1 tablespoon olive oil.
- Combine 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon black pepper in a small bowl.
- Sprinkle the spice mixture evenly over both sides of the chicken breasts, pressing gently to adhere.
- Place the seasoned chicken directly on the grill grates and close the lid.
- Smoke the chicken for 60-75 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
- Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to redistribute juices.
- Shred the rested chicken using two forks, pulling against the grain for tender strands.
- Lay one flour tortilla flat on a clean work surface.
- Sprinkle 1/4 cup shredded pepper jack cheese evenly over one half of the tortilla.
- Distribute one-quarter of the shredded chicken over the cheese layer.
- Scatter 2 tablespoons diced red onion and 1 tablespoon chopped cilantro over the chicken.
- Top with another 1/4 cup shredded pepper jack cheese to help bind the filling.
- Fold the empty tortilla half over the filling, pressing gently.
- Repeat steps 10-15 with the remaining tortillas and filling ingredients.
- Increase the Traeger temperature to 350°F and wait for it to stabilize.
- Place two assembled quesadillas directly on the grill grates and close the lid.
- Grill for 3-4 minutes until the bottom tortilla develops golden-brown grill marks and becomes crisp.
- Carefully flip each quesadilla using a wide spatula and grill for another 2-3 minutes until the second side is golden and the cheese is fully melted.
- Remove the quesadillas from the grill and let them rest for 1 minute before cutting.
- Slice each quesadilla into three wedges using a sharp knife or pizza cutter.
Knowing you’ve achieved the perfect balance makes every minute of smoking worthwhile. The tortillas emerge delightfully crisp with visible grill marks, while the pepper jack cheese provides a creamy, slightly spicy contrast to the smoky chicken. Serve these immediately with fresh pico de gallo or sliced avocado for a complete meal that showcases your smoking skills.
Traeger Smoked Chicken Chili with White Beans
Now, let’s create a comforting chili that combines smoky chicken with creamy white beans in your Traeger smoker. This methodical approach will guide you through each step to achieve perfectly tender, flavor-infused results every time.
Ingredients
– 2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1 (28-ounce) can crushed tomatoes
– 2 (15-ounce) cans white beans, drained and rinsed
– 4 cups chicken broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat your Traeger smoker to 225°F using hickory or apple wood pellets for optimal smoke flavor.
2. Pat the chicken thighs completely dry with paper towels to ensure proper smoke adhesion and browning.
3. Rub the chicken thighs evenly with 1 tablespoon of olive oil, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Place the chicken thighs directly on the smoker grate and smoke for 90 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
5. Remove the chicken from the smoker and let it rest for 10 minutes before shredding with two forks.
6. While the chicken rests, heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat on your stovetop.
7. Add the diced onion and cook for 5-7 minutes until translucent and softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Add the chili powder, cumin, smoked paprika, and dried oregano, toasting the spices for 30 seconds to release their oils and deepen their flavor.
10. Pour in the crushed tomatoes, scraping the bottom of the pot to incorporate any browned bits.
11. Add the shredded chicken, white beans, chicken broth, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
12. Increase the Traeger temperature to 350°F and place the Dutch oven directly on the smoker grate.
13. Smoke the chili uncovered for 2 hours, stirring every 30 minutes to prevent sticking and ensure even cooking.
14. Check that the chili has thickened to your desired consistency before removing from the smoker.
Just before serving, the chili should have a rich, smoky aroma with tender chicken that melts in your mouth. The white beans maintain their shape while becoming creamy, creating a satisfying texture contrast. For a creative twist, serve it over cornbread waffles or top with crispy tortilla strips and a dollop of sour cream.
Traeger Smoked Chicken Pot Pie with Flaky Crust
A perfectly smoked chicken pot pie with a flaky crust is easier than you think when you follow these methodical steps. We’ll guide you through preparing the filling, assembling the pie, and achieving that beautiful golden-brown finish using your Traeger. This recipe transforms classic comfort food with subtle smoky notes that elevate every bite.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup frozen peas
– 1 cup carrots, diced
– 1/2 cup onion, diced
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 package refrigerated pie crust (2 crusts)
– 1 egg
– 1 tablespoon water
Instructions
1. Preheat your Traeger smoker to 375°F using Super Smoke mode if available.
2. Melt 1/4 cup butter in a 10-inch cast iron skillet over medium heat on your stovetop.
3. Add 1/2 cup diced onion and 1 cup diced carrots to the skillet, cooking for 5 minutes until softened.
4. Sprinkle 1/4 cup all-purpose flour over the vegetables, stirring constantly for 1 minute to cook the raw flour taste out.
5. Gradually whisk in 2 cups chicken broth until the mixture is smooth and begins to thicken, about 3 minutes.
6. Stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 2 more minutes until thickened.
7. Remove the skillet from heat and fold in 2 cups shredded chicken and 1 cup frozen peas until evenly distributed.
8. Unroll one refrigerated pie crust and press it into the bottom of the skillet, trimming any excess hanging over the edges.
9. Pour the chicken filling over the bottom crust, spreading it evenly with a spatula.
10. Unroll the second pie crust and place it over the filling, crimping the edges together with a fork to seal.
11. Whisk together 1 egg and 1 tablespoon water in a small bowl to create an egg wash.
12. Brush the egg wash evenly over the top crust, then cut 4-5 slits in the center for steam to escape.
13. Place the skillet directly on the Traeger grill grate and smoke for 35-40 minutes until the crust is golden brown.
14. Let the pot pie rest for 15 minutes before serving to allow the filling to set properly. Let this masterpiece cool slightly before slicing to reveal the creamy, smoky filling encased in that beautifully flaky crust. The subtle wood-fired aroma pairs wonderfully with a crisp green salad or roasted vegetables for a complete comfort meal that will have everyone asking for seconds.
Traeger Smoked Chicken Alfredo Pasta
Oven-like temperatures and smoky flavors transform this classic comfort dish into something extraordinary. Our Traeger Smoked Chicken Alfredo Pasta combines tender smoked chicken with creamy sauce and perfectly cooked pasta for a meal that will impress any dinner guest. Let’s walk through each step methodically to ensure your success.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lb fettuccine pasta
– 4 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 tsp nutmeg
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your Traeger grill to 225°F using your preferred wood pellets for 15 minutes.
2. Pat the chicken breasts completely dry with paper towels to ensure proper smoke adhesion.
3. Rub the chicken breasts evenly with olive oil, then season both sides with kosher salt and black pepper.
4. Place the chicken directly on the grill grates and smoke for 60 minutes at 225°F.
5. Increase the grill temperature to 375°F and continue cooking the chicken for 20 more minutes.
6. Remove the chicken when it reaches 165°F internal temperature and let it rest for 10 minutes.
7. While the chicken rests, bring a large pot of salted water to a rolling boil.
8. Add the fettuccine to the boiling water and cook for exactly 9 minutes, stirring occasionally.
9. Drain the pasta, reserving 1 cup of pasta water for later use in the sauce.
10. Slice the rested chicken against the grain into 1/2-inch thick pieces.
11. Melt the butter in a large skillet over medium heat until it just begins to foam.
12. Add the minced garlic and cook for exactly 1 minute until fragrant but not browned.
13. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
14. Gradually whisk in the Parmesan cheese until the sauce becomes smooth and thickened.
15. Stir in the nutmeg and season with additional salt if needed.
16. Add the cooked pasta to the sauce, tossing to coat evenly.
17. If the sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time.
18. Fold in the sliced smoked chicken and heat through for 2 minutes.
19. Garnish with fresh chopped parsley before serving immediately.
Zesty smoked chicken pairs beautifully with the rich, creamy Alfredo sauce, creating layers of flavor in every bite. The pasta maintains a perfect al dente texture that holds the velvety sauce without becoming mushy. Consider serving this dish family-style in a warm skillet, topped with extra Parmesan and a sprinkle of smoked paprika for visual appeal.
Traeger Smoked Chicken Nachos with Jalapeños and Cheese
Preparing these Traeger smoked chicken nachos transforms simple ingredients into a crowd-pleasing appetizer with minimal effort. Perfect for game day or casual gatherings, this recipe guides you through creating smoky, layered nachos with balanced heat and melty cheese.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 bag (12 ounces) tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup pickled jalapeño slices
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
Instructions
- Preheat your Traeger grill to 225°F using hickory or apple wood pellets for a mild smoke flavor.
- Brush 1 pound of boneless, skinless chicken breasts evenly with 2 tablespoons of olive oil.
- Sprinkle 1 tablespoon of taco seasoning over all sides of the chicken, pressing gently to adhere.
- Place the seasoned chicken directly on the grill grate and smoke for 60–75 minutes until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to retain juices.
- Shred the chicken using two forks, pulling it into bite-sized pieces.
- Arrange half of the 12-ounce bag of tortilla chips in a single layer on a grill-safe tray or cast-iron skillet.
- Scatter half of the shredded chicken and 1 cup of shredded cheddar cheese evenly over the chips.
- Top with 1/4 cup of pickled jalapeño slices, distributing them for consistent heat.
- Repeat the layering process with the remaining chips, chicken, cheese, and jalapeños.
- Increase the Traeger temperature to 350°F and place the nacho tray on the grill.
- Smoke for 8–10 minutes until the cheese is fully melted and bubbly.
- Remove the nachos from the grill and immediately sprinkle with 1/4 cup of chopped fresh cilantro.
- Serve directly from the tray, accompanied by 1/2 cup of sour cream for dipping.
Juicy, smoky chicken pairs with the crisp chips and gooey cheese, while the jalapeños add a tangy kick. For a fun twist, drizzle with chipotle crema or serve alongside fresh pico de gallo to balance the richness.
Summary
Savor these 20 incredible Traeger chicken recipes that bring smoky perfection to your backyard cooking! From juicy smoked whole chickens to flavorful wings and tender thighs, there’s something for every grill master. We hope you’ll fire up your smoker, try these delicious dishes, and let us know your favorites in the comments below. Don’t forget to share this roundup with fellow grill enthusiasts on Pinterest!
