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
Scale
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