Step

• 1

  Pour 2 quarts water into a large mixing bowl, then add salt, brown sugar, and soy sauce. Stir until sugar and salt dissolve.

  350 ˚F / 177 ˚C

  170 ˚F / 77 ˚C

• 2

  Submerge chicken breasts in the brine, cover and refrigerate for 2 hours.

• 3

  Drain the chicken, rinse and pat dry with paper towels. Discard the brine.

• 4

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 5

  Arrange the chicken breasts on the grill grate and cook for 25 to 30 minutes or until the internal temperature on an instant-read thermometer is 170℉. Turn chicken breasts once halfway through the cooking time.

  350 ˚F / 177 ˚C

  170 ˚F / 77 ˚C

• 6

  Brush chicken breasts with the sweet chili sauce during the last few minutes of cooking.

• 7

  Remove to a platter or plates and serve with steamed rice. Sprinkle the chicken breasts with thinly sliced scallions for garnish. Enjoy!