These Traeger Chicken Breasts are versatile, fast, and easy. We marinate them in yogurt and a variety of seasonings, leaving them juicy and full of flavor. They are best when prepped the night before (the prep only takes five minutes), making them the perfect no-fuss weeknight dinner.
About this Recipe
These Traeger chicken breasts are in the regular rotation at our house because they're so easy. We throw all of the ingredients into a plastic baggie the night before, then put them onto the grill when we're ready for dinner. They're delicious and so, so versatile.
Our favorite way to serve this chicken is in a bowl with turmeric rice, hummus, feta, cucumbers and tomatoes (cut them up and dress them with a little olive oil, red wine vinegar, salt, and pepper), and a simple garlic sauce (mix mayo, garlic powder, lemon juice, salt and pepper to taste). This chicken is also great on pita bread with the same ingredients as above.
You can also serve this chicken over salad, with veggies, or summer BBQ style with baked beans, corn, mac and cheese, or whatever else you love.
Similar Recipes to Try
Key Ingredients and Substitutions
Boneless, skinless chicken breasts: Good-quality chicken makes all the difference here. You can substitute chicken thighs if that's what you prefer.
Plain greek yogurt: We use nonfat greek yogurt, but 2% or whole milk greek yogurt works too.
Red wine vinegar: Red wine vinegar makes the chicken more tender and adds a sweet, tangy flavor. In a pinch, you could substitute lemon juice.
Spices: Cumin, turmeric, onion powder, sweet paprika, garlic powder, and salt.
Print📖 Recipe
Traeger Chicken Breasts
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
These Traeger Chicken Breasts are versatile, fast, and easy. We marinate them in yogurt and a variety of seasonings, leaving them juicy and full of flavor. They are best when prepped the night before (the prep only takes five minutes), making them the perfect no-fuss weeknight dinner.
Ingredients
3 pounds boneless, skinless chicken breast
1 cup plain greek yogurt (we use nonfat)
2 tablespoons red wine vinegar
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon salt
Instructions
- Preheat your Traeger to 400°F.
- Combine cumin, turmeric, onion powder, sweet paprika, garlic powder, and salt.
- Add the chicken, yogurt, red wine vinegar, and mixed spices to a gallon baggie and shake to combine. Allow to marinate in the refrigerator for at least 4 hours and up to 24 hours (we leave ours overnight).
- Put the chicken directly on the grill grates and cook for 25-30 minutes, flipping halfway, or until the internal temperature reaches 165°F (see note 1 for an alternative cooking method).
- See note 2 for our favorite way to serve this.
Notes
- For a "low and slow" cooking method, preheat your Traeger to 225°F and cook the chicken for an hour, then turn it up to 400°F and cook for an additional 15 minutes, or until the internal temperature reaches 165°F.
- We love to serve this chicken in a bowl or on pita bread with turmeric rice, hummus, feta, cucumbers and tomatoes (cut them up and dress them with a little olive oil, red wine vinegar, salt, and pepper), and a simple garlic sauce (mix mayo, garlic powder, lemon juice, salt and pepper).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grill
Nutrition
- Serving Size: Half a pound of chicken
- Calories: 297
- Sugar: 1 g
- Sodium: 501.8 mg
- Fat: 6.2 g
- Carbohydrates: 2.4 g
- Protein: 54.2 g
- Cholesterol: 166.9 mg
Michael says
I absolutely love this chicken! It tastes very similar to a Shawarma and is so easy to make. I found cooking it the low and slow technique made the chicken super moist.