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smoked chicken breast sliced on a bed of rice with lime wedges

Traeger Smoked Chicken Breast

Mexican seasoned chicken breast smoked to perfection and finished with a sweet and spicy hot sauce glaze.
4.48 from 91 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 12 Servings
Calories: 180kcal
Author: Mason Woodruff

Ingredients

  • 6 Boneless Skinless Chicken Breasts about 8 oz each - 3 lbs total
  • 1 Tbsp 16g Olive Oil
  • 1 Tbsp Chili Powder
  • 2 tsp Kosher Salt
  • 2 tsp Garlic Powder
  • 2 tsp Dried Oregano
  • 1 tsp Ground Coriander
  • 1/2 tsp Cinnamon

For Glazing

  • 1/4 C 48g Brown Sugar
  • 2 Tbsp 30g Hot Sauce (I used Yellowbird Habanero)
  • 1 Tbsp 15g Lime Juice

Instructions

  • Pat the chicken dry with a paper towel before coating in the olive oil. Mix the dry rub ingredients together before sprinkling over the chicken. Gently massage to fully coat all the chicken. Cover and rest at room temperature.
  • Preheat smoker to 225ºF with lid closed for 10 minutes.
  • Place the chicken on the smoker and cook for 50-60 minutes or until the chicken is around 125ºF to 135ºF internally.
  • Brush the hot sauce and brown sugar mixture on top of the chicken and cook another 30-40 minutes until the chicken reaches an internal temperature of 160ºF to 165ºF. (If you have smaller pieces of chicken, you may want to pull them earlier as they come up to temperature.)
  • Remove from the smoker and let the chicken rest for 3-5 minutes before slicing and serving. You can wrap in foil and place in an oven or cooler if you're waiting on sides or other dishes to come off the grill.

Notes

Each serving has 1 WW SmartPoint (blue).

Nutrition

Serving: 3oz (about 1/2 chicken breast) | Calories: 180kcal | Carbohydrates: 8g | Protein: 26g | Fat: 4g