Mandarin Chicken Breast
By Traeger Kitchen
A quick brown sugar-soy brine and sweet chili sauce glaze makes these chicken breasts anything but basic. NOTE: This salt amount in this recipe has been updated to the correct amount.
Prep Time
5 Min
Cook Time
25 Min
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | kosher salt |
| 1/4 Cup | brown sugar |
| 1/2 Cup | soy sauce |
| 2 Quart | water |
| 8 | (6 oz) boneless, skinless chicken breasts |
| Sweet chili sauce, for brushing | |
| Steamed rice, for serving | |
| Thinly sliced scallions, for garnish |
Steps
1
Pour the water into a large bowl, then add the salt, brown sugar, and soy sauce. Stir until the sugar and salt dissolve.
2
Submerge the chicken breasts in the brine, then 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 the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
5
Insert the probe horizontally into the center of a chicken breast. Arrange the chicken breasts directly on the grill grates, close the lid and cook, turning over once halfway through, until the internal temperature reaches 170℉, 25-30 minutes. During the last few minutes of cooking brush the chicken breasts with the sweet chili sauce.
350 ˚F / 177 ˚C
170 ˚F / 77 ˚C
00:30
6
Transfer the chicken to a platter and garnish with thinly sliced scallions. Serve with steamed rice. Enjoy!
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