Trager smoked chicken breast

 

4 Chicken Breasts Large Boneless, Skinless

1 Tablespoon Olive Oil

2 Tablespoons Brown sugar

2 Tablespoons Turbinado Sugar * See Note

1 Teaspoon Celery Seed

2 Tablespoons Paprika

2 Tablespoons Kosher salt

1 Teaspoon Black Pepper

1 Teaspoon Cayenne Pepper

2 Tablespoons garlic powder

2 Tablespoons onion powder

• Mix together all of the dry ingredients in a bowl.
• Pat the chicken breasts dry on both sides and drizzle each side with a little olive oil.
• Sprinkle the rub on top of the chicken breasts liberally. Allow to rest in the fridge for 15 minutes, or up to 30 minutes (place plastic wrap over the top if over 15 minutes of rest time.)
• Heat a smoker on smoke (on traeger use the super smoke) with the lid opened for 5 minutes. Turn the heat to 350 degrees and close the lid for 15 minutes while it warms up.
• Put the chicken, spiced side down on the grill and liberally season the underside of the chicken. Cook for 12-13 minutes with the lid closed.
• Turn the chicken over and cook another 10-12 minutes or until cooked to 165-170 degrees.
• Remove the chicken from the grill and lay foil over the top on a cutting board. Let the chicken rest for 3-5 minutes before slicing.