Steps

• Step 1

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

  Ingredients

  • 2 Tablespoon kosher salt

  • 1/4 Cup brown sugar

  • 1/2 Cup soy sauce

  • 2 Quart water

• Step 2

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

  Ingredients

  • 8  (6 oz) boneless, skinless chicken breasts

• Step 3

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

• Step 4

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

  350 ˚F / 177 ˚C

• Step 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.

  00:30

  350 ˚F / 177 ˚C

  170 ˚F / 77 ˚C

  Ingredients

  •  Sweet chili sauce, for brushing

• Step 6

  Transfer the chicken to a platter and garnish with thinly sliced scallions. Serve with steamed rice. Enjoy!

  Ingredients

  •  Steamed rice, for serving

  •  Thinly sliced scallions, for garnish