10 Irresistible Traeger Chicken Recipes You’ll Love
If you’re searching for traeger chicken recipes because, honestly, you’re tired of boring chicken and turkey dinners—well, buddy, you landed in just the right spot. Here’s my story: I used to make the same dry chicken week after week. Not anymore. Once I got a Traeger (yep, easiest smoker-grill I’ve touched in my life), suddenly friends were asking for seconds, fighting my dog for leftovers, and I was enjoying chicken again. Where was this magic all these years? Let me show you how to make that same dinner-table magic at home.
How to Smoke Turkey
Okay, first up: smoked turkey. Please, don’t limit this to Thanksgiving. The taste is wild—like a hug for your mouth. The real trick, though, is in the seasoning and, honestly, not cutting corners on patience. Grab your turkey, slather it in olive oil, toss on some salt, pepper, and whatever flavorful rub you love (sometimes I just mix paprika, garlic powder, and brown sugar—yeah, it sounds weird, but trust me).
Set your Traeger to low, around 225°F. If it’s a big turkey, I park mine on there for maybe 30-40 minutes per pound. Sometimes I go off and mow the lawn—your Traeger does the hard work. Make sure you’ve got an internal thermometer because undercooked turkey? Nope. You want to hit at least 165°F in the thickest part. Don’t peek too much! It’s like opening the oven on bread before it’s done. The smoky flavor makes it juicy and, well, honestly hard to mess up.
When it’s finally ready, let it rest while you fight off your family, then slice and serve. Try not to eat it all before it hits the table.
Smoked Pulled Chicken Recipe
Now, for something that feels totally “weekend party” but is way too easy: smoked pulled chicken. All you do is season boneless thighs with your favorite spice blend—simple salt, pepper, and a little chili powder work just fine. Place them in a pan on the Traeger, set to 250°F, and let them relax for almost two hours. Seriously, that’s it.
Once things are cooked through (again, your thermometer is your best friend), let the chicken cool a little so you don’t burn your paws pulling it apart. I use two forks and just shred away—it basically falls apart. Toss in barbecue sauce or a tangy vinaigrette (lemon + olive oil + a bit of hot sauce is my sneaky go-to), and it becomes this tender, juicy situation that’s impossible to ruin.
Sandwiches, nachos, tacos—you name it. It just works perfectly. My neighbor once ate two whole sandwiches in five minutes and said, “this tastes like a five-star place!” Not even joking.
“Honestly, this smoked pulled chicken is the best thing I’ve ever made on my Traeger. My picky kids even asked for seconds. That never happens.” – Michelle, actual reader
Grilled Chicken Breast Marinades
Here comes the secret to chicken breast that doesn’t taste like cardboard! It’s all in the marinades. I’ve tested, oh, probably two dozen over the years, but three versions have never let me down.
- Classic Italian: Olive oil, lemon, Italian seasoning, and salt. Super simple, and wow, juicy.
- Spicy honey: A bit of hot sauce, honey, garlic, and a splash of soy sauce. My kids call this “sticky chicken” because, well, it’s sticky.
- Zesty citrus: Orange juice, lime, garlic, and paprika. Feels tropical somehow—like a little vacation!
Let those chicken breasts soak for a few hours. Throw them straight onto the Traeger for extra smoky flavor. Everything you thought you knew about plain chicken? Forget it. These marinades wake up your tastebuds.
| Marinade Name Main Flavors Marinating Time Best Pairing | |||
| Classic Italian | Lemon, Herb | 2 hours | Roasted Veggies |
| Spicy Honey | Sweet, Spicy | 4 hours | Rice or Slaw |
| Zesty Citrus | Citrusy, Smoky | 1-2 hours | Grilled Corn |
How Long to Grill Chicken Breast on a Traeger Grill
Big question—and if you get this part wrong, you might as well order pizza. But it’s not hard! Traeger chicken recipes for breasts are best at medium heat, like 375°F. Here’s my personal timing:
Put the breasts on, and set your timer for about 18 to 22 minutes. Only flip them once halfway through. Don’t press them down with your spatula or poke too much. Seriously, let them do their thing. When that thermometer says 165°F in the center, take them off pronto. If you overcook, you’ll lose the juiciness. If you go a little under, just pop them back for 2 minutes. Easy. Let your chicken rest before slicing, so the juice doesn’t run out all over your board.
What to Do with Leftover Grilled Chicken
Honestly, this is my favorite part. Chicken leftovers are cooking gold. Don’t toss them! Not only does it save money (who invented food waste, anyway?), but you get a running start on tomorrow’s meal. Here are a few of my go-tos:
- Slice leftovers for sandwiches or wraps (with lots of mayo or ranch)
- Dice for salads—toss in with mixed greens, chunky veggies, and a bold dressing
- Chop and sprinkle on pizzas or into pasta for a fast, filling dinner
Quick tip? Store leftover meat in airtight container. Keeps things moist, no weird rubbery bits. My late-night chicken pasta is kind of famous in my house now—just toss with spaghetti, some olive oil, garlic, parmesan, and wow. If you ever try it, you’ll wonder why you ever ordered takeout.
Common Questions
Q: Can I use these traeger chicken recipes for turkey as well? A: You sure can. Pretty much any rub or marinade for chicken works for turkey. Just check your cooking times.
Q: My chicken always sticks to the grill. How do I fix it? A: Oil your grates or even spray the chicken lightly with oil first. Don’t flip until it naturally releases. If it’s sticking, it’s not ready yet.
Q: What’s the best wood for smoking chicken on a Traeger? A: I love apple or cherry wood. They’re mild but add just enough smoky charm. Hickory is nice if you like it bold.
Q: How do I know if my chicken is done without a thermometer? A: If you cut into the thickest part and the juices run clear, not pink, you’re good. Still, a thermometer takes away all the guesswork.
Q: Do I need to brine poultry before smoking? A: It’s not a must, but brining keeps things moist. Even a quick soak in saltwater helps. I do it when I remember, but honestly, sometimes I skip.
Let’s Get Cooking!
So, there you have it. Traeger chicken recipes truly changed how I cook, and I bet you’ll feel the same. Smoky turkey, juicy pulled chicken, bold marinades, and new tricks for leftovers. Try even just one of these and your dinner rotation will thank you. If you’re hungry for more, do check out this handy smoking temperature chart. Now, get out there and make dinner exciting again.
Smoked Turkey and Pulled Chicken
Ingredients
Method
- Preheat your Traeger grill to 225°F.
- Slather the turkey with olive oil and season it with salt, pepper, and your favorite rub.
- Place the turkey on the Traeger, cooking it for 30-40 minutes per pound.
- Use an internal thermometer to ensure the thickest part of the turkey reaches 165°F.
- Once cooked, let the turkey rest before slicing.
- Season the boneless chicken thighs with salt, pepper, and chili powder.
- Place them in a pan on the Traeger set to 250°F.
- Cook for approximately 2 hours until fully cooked through.
- Allow the chicken to cool slightly before shredding with forks.
- Toss with barbecue sauce or vinaigrette before serving.
- Combine olive oil, lemon juice, Italian seasoning, and salt for the classic Italian marinade.
- Mix honey, hot sauce, and soy sauce for the spicy honey marinade.
- Combine orange juice, lime juice, garlic, and paprika for the zesty citrus marinade.
- Let chicken breasts marinate for at least 1-4 hours depending on the marinade.
