23 Smoky Traeger Recipes Chicken Delights

Let’s fire up those Traeger grills and dive into a world of smoky, succulent chicken delights that’ll have your taste buds dancing! Whether you’re craving quick weeknight dinners or planning your next backyard BBQ, these 23 recipes are packed with flavor and simplicity. Perfect for home cooks across North America, each dish promises to bring comfort and joy to your table. Ready to explore these mouthwatering options? Let’s get grilling!

Traeger Smoked Chicken Legs with Garlic Parmesan

Hey, if you’re looking for a dish that’s packed with flavor and super easy to make, these Traeger smoked chicken legs with garlic parmesan are a game-changer. Perfect for any backyard BBQ or a cozy night in.

Ingredients

• Chicken legs – 6
• Olive oil – 2 tbsp
• Garlic powder – 1 tbsp
• Parmesan cheese – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for that classic smoky flavor.
2. While the grill heats up, pat the chicken legs dry with paper towels to ensure the skin gets crispy.
3. In a small bowl, mix together the olive oil, garlic powder, salt, and black pepper. Brush this mixture evenly over the chicken legs.
4. Place the chicken legs on the grill grate, making sure they’re not touching for even smoking. Close the lid.
5. Smoke the chicken legs for 2 hours, then check the internal temperature. It should reach 165°F.
6. Sprinkle the parmesan cheese over the chicken legs during the last 10 minutes of cooking to let it melt slightly.
7. Remove the chicken legs from the grill and let them rest for 5 minutes before serving.

You’ll love how the smoky flavor pairs with the creamy, cheesy garlic topping. Serve these legs with a side of roasted veggies or over a bed of creamy polenta for a meal that’s sure to impress.

Traeger Grilled Chicken Skewers with Peanut Sauce

Now, let’s dive into making some mouthwatering Traeger grilled chicken skewers with peanut sauce. You’re going to love how simple and flavorful this dish is, perfect for any backyard gathering or weeknight dinner.

Ingredients

• Chicken breast – 1.5 lbs, cut into 1-inch pieces
• Soy sauce – ¼ cup
• Honey – 2 tbsp
• Garlic – 2 cloves, minced
• Peanut butter – ½ cup
• Lime juice – 2 tbsp
• Water – ¼ cup

Instructions

1. Preheat your Traeger grill to 375°F.
2. In a bowl, mix chicken pieces with soy sauce, honey, and minced garlic. Let marinate for 15 minutes.
3. Thread the marinated chicken onto skewers, leaving a little space between each piece.
4. Place the skewers on the grill. Cook for 6 minutes on one side, then flip and cook for another 6 minutes.
5. While the chicken cooks, whisk together peanut butter, lime juice, and water in a small saucepan over low heat until smooth.
6. Brush the peanut sauce over the chicken skewers during the last 2 minutes of grilling.
7. Remove from grill and let rest for 2 minutes before serving.

Keep in mind, if you’re using wooden skewers, soak them in water for 30 minutes before threading to prevent burning. Also, don’t overcrowd the skewers to ensure even cooking. And for an extra flavor boost, reserve some peanut sauce for dipping at the table.

Kick back and enjoy these skewers with their juicy, tender chicken and rich, creamy peanut sauce. They’re fantastic over a bed of rice or with a side of grilled veggies for a complete meal.

Traeger Smoked Chicken Tacos with Avocado Salsa

Kickstart your taco night with these Traeger smoked chicken tacos topped with a fresh avocado salsa. You’ll love the smoky flavor paired with the creamy salsa.

Ingredients

• Chicken thighs – 2 lbs
• Taco seasoning – 2 tbsp
• Avocados – 2
• Lime – 1
• Cilantro – ¼ cup
• Red onion – ½ cup
• Corn tortillas – 8

Instructions

1. Preheat your Traeger grill to 225°F.
2. Coat the chicken thighs evenly with taco seasoning.
3. Place the chicken on the grill and smoke for 1.5 hours, or until the internal temperature reaches 165°F. Tip: Keep the grill lid closed as much as possible to maintain temperature.
4. While the chicken smokes, dice the avocados, chop the cilantro, and finely dice the red onion.
5. In a bowl, combine the avocados, cilantro, red onion, and the juice of one lime to make the salsa. Tip: Add the lime juice immediately to prevent the avocados from browning.
6. Once the chicken is done, let it rest for 5 minutes before shredding. Tip: Use two forks for easy shredding.
7. Warm the corn tortillas on the grill for about 30 seconds per side.
8. Assemble the tacos by placing shredded chicken on each tortilla and topping with avocado salsa.

Now these tacos bring a perfect balance of smoky and fresh flavors, with the chicken being tender and the salsa adding a creamy crunch. Serve them with an extra lime wedge on the side for an added zing.

Traeger Chicken Drumsticks with Maple Mustard Glaze

Perfect for those lazy summer evenings, these Traeger chicken drumsticks with a maple mustard glaze are a game-changer. You’ll love how the sweet and tangy flavors come together with minimal effort.

Ingredients

• Chicken drumsticks – 6
• Maple syrup – ½ cup
• Dijon mustard – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 375°F.
2. In a small bowl, mix maple syrup, Dijon mustard, garlic powder, salt, and black pepper to create the glaze. Tip: For a smoother glaze, warm the maple syrup slightly before mixing.
3. Pat the chicken drumsticks dry with paper towels. This helps the glaze stick better.
4. Place the drumsticks on the grill. Cook for 25 minutes, turning halfway through. Tip: Keep the grill lid closed as much as possible to maintain a consistent temperature.
5. After 25 minutes, brush the drumsticks with the glaze. Cook for another 10 minutes. Tip: Apply the glaze in the last 10 minutes to prevent burning.
6. Remove from the grill and let rest for 5 minutes before serving.

Best enjoyed hot off the grill, these drumsticks boast a crispy exterior with a juicy, flavorful interior. Serve them alongside a fresh salad or roasted veggies for a complete meal that’s sure to impress.

Traeger Smoked Chicken Salad with Grapes and Almonds

Vibing with the summer vibes? Here’s a dish that’s as refreshing as it is satisfying, perfect for those lazy afternoons or a quick lunch fix.

Ingredients

• Chicken breast – 2 lbs
• Grapes – 1 cup, halved
• Almonds – ½ cup, sliced
• Mayonnaise – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Traeger wood pellets – as needed

Instructions

1. Preheat your Traeger grill to 225°F using your favorite wood pellets for that signature smoke flavor.
2. Season the chicken breasts evenly with salt and black pepper.
3. Place the chicken on the grill grate. Smoke for 1.5 hours or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
4. Remove the chicken from the grill and let it rest for 10 minutes to retain its juices.
5. While the chicken rests, halve the grapes and slice the almonds if they’re not already.
6. Shred the smoked chicken into bite-sized pieces using two forks.
7. In a large bowl, mix the shredded chicken, halved grapes, sliced almonds, and mayonnaise until well combined. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
8. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld. Tip: This step is optional but highly recommended for the best taste.

Zesty and crunchy, this smoked chicken salad brings a delightful contrast of textures with the juicy grapes and toasted almonds. Serve it on a bed of greens for a light meal or between slices of artisan bread for a hearty sandwich.

Traeger Grilled Chicken Pizza with Smoked Gouda

Ever find yourself craving something smoky, cheesy, and utterly satisfying? This Traeger grilled chicken pizza with smoked gouda is your answer, combining the ease of grilling with the comfort of pizza night.

Ingredients

• Pizza dough – 1 lb
• Grilled chicken – 1 cup, shredded
• Smoked gouda – 1 cup, shredded
• BBQ sauce – ½ cup
• Red onion – ¼ cup, thinly sliced
• Fresh cilantro – 2 tbsp, chopped

Instructions

1. Preheat your Traeger grill to 375°F with the lid closed for 15 minutes.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Spread BBQ sauce evenly over the dough, leaving a small border for the crust.
4. Top with shredded grilled chicken, smoked gouda, and red onion slices.
5. Transfer the pizza to the grill using a pizza peel or an inverted baking sheet.
6. Close the grill lid and cook for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
7. Remove the pizza from the grill and let it rest for 2 minutes before slicing.
8. Garnish with fresh cilantro before serving.

The crust comes out perfectly crispy, with the smoked gouda adding a deep, creamy flavor that pairs amazingly with the tangy BBQ sauce. Try serving it with a side of extra BBQ sauce for dipping, or a crisp salad to balance the richness.

Traeger Smoked Chicken and Sausage Jambalaya

Let’s dive into a dish that’s bursting with flavor and perfect for any gathering. This Traeger Smoked Chicken and Sausage Jambalaya brings a smoky twist to a classic, making it a standout meal you’ll want to make again and again.

Ingredients

• Chicken thighs – 2 lbs
• Andouille sausage – 1 lb
• Long grain rice – 2 cups
• Chicken broth – 4 cups
• Onion – 1, diced
• Green bell pepper – 1, diced
• Celery – 2 stalks, diced
• Garlic – 4 cloves, minced
• Cajun seasoning – 2 tbsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for that deep smoky flavor.
2. Season the chicken thighs with 1 tbsp of Cajun seasoning. Place them on the grill and smoke for 1 hour.
3. While the chicken smokes, heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and celery, cooking until soft, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Slice the Andouille sausage into ½ inch pieces and add to the pot, browning slightly for about 3 minutes.
6. Remove the chicken from the grill, let it cool slightly, then chop into bite-sized pieces.
7. Add the chopped chicken, remaining Cajun seasoning, rice, and chicken broth to the pot. Stir well to combine.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and has absorbed all the liquid.
9. Let the jambalaya sit covered for 5 minutes off the heat before serving. This allows the flavors to meld together beautifully.

Perfectly smoky with a kick of spice, this jambalaya is a hearty dish that’s as satisfying as it is flavorful. Serve it with a side of crusty bread to soak up every last bit of goodness, or top with fresh green onions for a pop of color and freshness.

Traeger Chicken Quarters with Cherry Chipotle Sauce

Mmm, imagine sinking your teeth into juicy, smoky chicken quarters glazed with a sweet and spicy cherry chipotle sauce. It’s the kind of meal that makes you want to fire up the grill any day of the week.

Ingredients

• Chicken quarters – 4
• Cherry preserves – 1 cup
• Chipotle peppers in adobo sauce – 2 tbsp
• Apple cider vinegar – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp

Instructions

1. Preheat your Traeger grill to 375°F.
2. Season the chicken quarters evenly with garlic powder and salt.
3. Place the chicken on the grill, skin side down, and cook for 25 minutes. Tip: Keep the grill lid closed to maintain a consistent temperature.
4. While the chicken cooks, blend cherry preserves, chipotle peppers, and apple cider vinegar in a blender until smooth.
5. Flip the chicken and brush with half of the cherry chipotle sauce. Cook for another 20 minutes. Tip: The sauce will caramelize, so watch for flare-ups.
6. Brush the chicken with the remaining sauce and cook for an additional 5 minutes. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Zesty and bold, the cherry chipotle sauce gives the chicken a sticky glaze with a perfect balance of heat and sweetness. Serve it with a side of grilled corn or over a bed of cilantro lime rice for a meal that’s anything but ordinary.

Traeger Smoked Chicken Nachos with Jalapenos

After a long day, nothing beats digging into a plate of smoky, cheesy nachos. These Traeger smoked chicken nachos with jalapenos are your next game-day favorite or lazy Sunday treat.

Ingredients

• Chicken breast – 1 lb
• Tortilla chips – 1 bag
• Shredded cheese – 2 cups
• Jalapenos – ½ cup, sliced
• BBQ sauce – ½ cup

Instructions

1. Preheat your Traeger grill to 225°F.
2. Season the chicken breast with salt and pepper, then place it on the grill.
3. Smoke the chicken for 1.5 hours, or until the internal temperature reaches 165°F.
4. Remove the chicken from the grill and let it rest for 5 minutes before shredding.
5. Increase the grill temperature to 350°F.
6. Spread a layer of tortilla chips on a grill-safe tray.
7. Top the chips with shredded chicken, shredded cheese, and sliced jalapenos.
8. Drizzle BBQ sauce over the top.
9. Place the tray on the grill and cook for 5-7 minutes, or until the cheese is melted.
10. Remove from the grill and serve immediately.

Great for sharing, these nachos boast a perfect crunch with a smoky depth from the Traeger. The jalapenos add just the right kick, making them irresistible. Try serving with a side of sour cream or guacamole for an extra layer of flavor.

Traeger Grilled Chicken Caesar Salad

Alright, let’s dive into making a Traeger Grilled Chicken Caesar Salad that’s sure to impress. You’ll love how the smoky grilled chicken pairs with the crisp romaine and creamy dressing.

Ingredients

• Chicken breasts – 2
• Romaine lettuce – 1 head
• Caesar dressing – ½ cup
• Parmesan cheese – ¼ cup, grated
• Croutons – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 375°F.
2. Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
3. Place the chicken on the grill and cook for 6 minutes per side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, chop the romaine lettuce into bite-sized pieces and place in a large bowl.
5. Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
6. Add the sliced chicken to the bowl with the romaine.
7. Drizzle the Caesar dressing over the salad and toss to coat evenly.
8. Sprinkle the grated Parmesan cheese and croutons on top.
9. Give the salad one final gentle toss to combine everything.

Best enjoyed fresh, this salad offers a perfect crunch from the romaine and croutons, with the smoky chicken adding depth. Try serving it with a slice of garlic bread for an extra touch of comfort.

Traeger Smoked Chicken and Wild Rice Soup

You know those days when you crave something hearty but don’t want to spend hours in the kitchen? This Traeger smoked chicken and wild rice soup is your answer.

Ingredients

• Chicken breasts – 2
• Wild rice – 1 cup
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 225°F.
2. Season the chicken breasts with salt and black pepper.
3. Place the chicken on the grill and smoke for 1.5 hours, or until the internal temperature reaches 165°F.
4. Remove the chicken from the grill and let it rest for 10 minutes before shredding.
5. In a large pot, melt the butter over medium heat.
6. Add the minced garlic and sauté for 1 minute, until fragrant.
7. Pour in the chicken broth and bring to a boil.
8. Add the wild rice, reduce the heat to low, and simmer for 45 minutes, or until the rice is tender.
9. Stir in the shredded chicken and heavy cream.
10. Simmer for an additional 10 minutes, stirring occasionally.

With its creamy texture and smoky flavor, this soup is a comfort food dream. Serve it with a sprinkle of fresh herbs or a side of crusty bread for the ultimate cozy meal.

Traeger Chicken Fajitas with Smoked Peppers and Onions

Dinner just got a whole lot tastier with these Traeger chicken fajitas, packed with smoky flavors that’ll have you coming back for seconds. You’ll love how the smoked peppers and onions add a depth of flavor that’s hard to beat.

Ingredients

• Chicken breasts – 2 lbs
• Bell peppers – 2, sliced
• Onion – 1 large, sliced
• Olive oil – 2 tbsp
• Fajita seasoning – 2 tbsp
• Lime – 1, juiced
• Tortillas – 8

Instructions

1. Preheat your Traeger grill to 375°F.
2. Slice the chicken breasts into thin strips.
3. In a large bowl, toss the chicken strips with olive oil, fajita seasoning, and lime juice. Tip: Let it marinate for 30 minutes for extra flavor.
4. Place the chicken on the grill. Cook for 10 minutes, flipping halfway through.
5. Add the sliced bell peppers and onion to the grill. Tip: Use a grill basket to keep them from falling through the grates.
6. Cook the vegetables for 5 minutes, stirring occasionally, until they’re slightly charred.
7. Remove everything from the grill. Let the chicken rest for 5 minutes before slicing. Tip: Resting the chicken keeps it juicy.
8. Warm the tortillas on the grill for about 30 seconds per side.
9. Serve the chicken and vegetables on the tortillas.

Out of this world smoky flavors make these fajitas a standout. The chicken stays juicy, and the smoked veggies add a sweet, charred contrast. Try topping them with avocado or a dollop of sour cream for an extra layer of flavor.

Traeger Smoked Chicken Pot Pie with Flaky Crust

Now, imagine biting into a smoky, creamy chicken pot pie with a crust so flaky it practically shatters. This Traeger-smoked version takes the classic to new heights, blending comfort with a hint of outdoor flavor.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Heavy cream – 1 cup
• Frozen mixed vegetables – 1 cup
• Pie crust – 2, pre-made
• Butter – 2 tbsp
• Flour – 2 tbsp
• Chicken broth – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your Traeger grill to 350°F with the lid closed for 15 minutes.
2. In a skillet over medium heat, melt butter, then whisk in flour to create a roux. Cook for 2 minutes until golden.
3. Slowly pour in chicken broth and heavy cream, stirring constantly to avoid lumps. Tip: Keep the heat medium to prevent burning.
4. Add shredded chicken, frozen vegetables, salt, and pepper. Stir and cook for 5 minutes until the mixture thickens. Tip: The filling should coat the back of a spoon when ready.
5. Line a pie dish with one pie crust, then pour in the filling. Cover with the second crust, crimping the edges to seal. Tip: Cut slits in the top crust to allow steam to escape.
6. Place the pie on the Traeger grill and smoke for 45 minutes, or until the crust is golden brown.

Golden and inviting, this pot pie boasts a smoky depth that complements the creamy interior. Serve it straight from the grill for a rustic touch, or pair with a crisp salad to balance the richness.

Traeger Grilled Chicken Sandwiches with Coleslaw

Got a hankering for something smoky, juicy, and downright delicious? These Traeger grilled chicken sandwiches with coleslaw are your ticket to flavor town. Perfect for those lazy summer evenings when you want to keep things simple but tasty.

Ingredients

• Chicken breasts – 2
• BBQ sauce – ½ cup
• Coleslaw mix – 2 cups
• Mayonnaise – ¼ cup
• Brioche buns – 2
• Salt – ½ tsp
• Pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 375°F. This ensures a perfect sear without drying out the chicken.
2. Season the chicken breasts with salt and pepper on both sides. Even seasoning is key to a flavorful bite.
3. Place the chicken on the grill and cook for 6 minutes on each side. Tip: Don’t flip more than once to get those beautiful grill marks.
4. Brush the chicken with BBQ sauce during the last 2 minutes of cooking. The sugar in the sauce caramelizes, adding a sticky, sweet layer.
5. While the chicken cooks, mix the coleslaw mix with mayonnaise in a bowl. Keep it chilled until serving for extra crunch.
6. Toast the brioche buns on the grill for about 1 minute. Watch closely to avoid burning.
7. Assemble the sandwiches by placing a chicken breast on the bottom bun and topping with a generous scoop of coleslaw. The contrast of warm chicken and cool slaw is magic.

Bite into these sandwiches and you’ll love the smoky chicken paired with the creamy, crunchy slaw. Try serving them with a side of sweet potato fries for the ultimate comfort meal.

Traeger Smoked Chicken and Corn Chowder

Fall is just around the corner, and there’s no better way to welcome the season than with a bowl of this hearty Traeger smoked chicken and corn chowder. It’s smoky, creamy, and packed with flavor—perfect for those chilly evenings.

Ingredients

• Chicken breasts – 2
• Corn kernels – 2 cups
• Heavy cream – 1 cup
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for that deep smoky flavor.
2. Season the chicken breasts with salt and pepper, then place them on the grill. Smoke for 1.5 hours or until the internal temperature reaches 165°F.
3. Remove the chicken from the grill and let it rest for 10 minutes before shredding it into bite-sized pieces.
4. In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 2 minutes until golden.
5. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a simmer.
6. Add the corn kernels and shredded chicken to the pot. Simmer for 10 minutes, stirring occasionally.
7. Stir in the heavy cream and let the chowder simmer for another 5 minutes. Tip: For a thicker chowder, let it simmer a bit longer.
8. Season with additional salt and pepper if needed. Tip: Taste as you go to adjust the seasoning perfectly.
9. Serve hot. Tip: Garnish with chopped green onions or crispy bacon bits for extra flavor and texture.

One spoonful of this chowder and you’ll be hooked. The smoky chicken pairs beautifully with the sweet corn, all wrapped up in a creamy, comforting broth. Try serving it with a side of crusty bread for dipping.

Traeger Chicken Kebabs with Tzatziki Sauce

Let’s talk about making Traeger Chicken Kebabs with Tzatziki Sauce—it’s the perfect mix of smoky and fresh flavors for your next grill session.

Ingredients

• Chicken breast – 1.5 lbs
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Greek yogurt – 1 cup
• Cucumber – ½ cup, grated
• Dill – 1 tbsp, chopped

Instructions

1. Cut the chicken breast into 1-inch cubes.
2. In a bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper.
3. Add chicken cubes to the bowl, ensuring they’re well coated. Marinate for at least 30 minutes in the fridge.
4. Preheat your Traeger grill to 375°F.
5. Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
6. Place the skewers on the grill. Close the lid and cook for 10 minutes.
7. Flip the skewers and cook for another 10 minutes, or until the internal temperature reaches 165°F.
8. While the chicken cooks, mix Greek yogurt, grated cucumber, and dill in a bowl to make the tzatziki sauce.
9. Serve the kebabs hot with the tzatziki sauce on the side.

These kebabs come out juicy with a perfect char, and the cool tzatziki adds a refreshing contrast. Try serving them over a bed of rice or with a side of grilled veggies for a complete meal.

Traeger Smoked Chicken Enchiladas with Green Chile Sauce

Feeling like spicing up your dinner routine? These Traeger smoked chicken enchiladas with green chile sauce are a game-changer. You’ll love the smoky flavor paired with the tangy sauce.

Ingredients

• Chicken breast – 2 lbs
• Green chile sauce – 2 cups
• Flour tortillas – 8
• Shredded cheese – 2 cups
• Olive oil – 1 tbsp

Instructions

1. Preheat your Traeger grill to 225°F.
2. Rub the chicken breasts with olive oil and place them on the grill.
3. Smoke the chicken for 1.5 hours, or until the internal temperature reaches 165°F.
4. Remove the chicken from the grill and let it rest for 10 minutes before shredding.
5. Preheat your oven to 350°F.
6. Spread 1/2 cup of green chile sauce on the bottom of a baking dish.
7. Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll them up.
8. Place the enchiladas seam-side down in the baking dish.
9. Pour the remaining green chile sauce over the enchiladas and top with the rest of the cheese.
10. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

Out of this world, right? The enchiladas come out perfectly smoky and cheesy, with the green chile sauce adding just the right kick. Try serving them with a dollop of sour cream or a side of avocado for extra creaminess.

Traeger Grilled Chicken and Pineapple Skewers

Just imagine biting into a juicy piece of chicken paired with sweet, caramelized pineapple—it’s summer on a stick! These Traeger grilled skewers are your ticket to a hassle-free, flavor-packed meal.

Ingredients

• Chicken breast – 1 lb, cut into 1-inch pieces
• Pineapple – 2 cups, cut into 1-inch chunks
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Traeger grill to 375°F. This ensures even cooking and perfect char.
2. Thread chicken and pineapple alternately onto skewers, leaving a little space between pieces for even heat distribution.
3. Brush skewers lightly with olive oil. This helps prevent sticking and adds a golden finish.
4. Season both sides with salt and black pepper. Don’t skip this—it’s key for flavor.
5. Place skewers on the grill. Close the lid and cook for 10 minutes.
6. Flip skewers carefully. Grill for another 10 minutes or until chicken reaches 165°F internally.
7. Remove from grill. Let rest for 5 minutes. This keeps the juices locked in.

Vibrant and tender, these skewers offer a delightful contrast of savory and sweet. Serve them over a bed of rice or with a side of grilled veggies for a complete meal.

Traeger Smoked Chicken and Dumplings

Hey, you’re going to love this Traeger smoked chicken and dumplings recipe. It’s comfort food with a smoky twist that’s perfect for any season.

Ingredients

• Chicken thighs – 2 lbs
• Chicken broth – 4 cups
• Flour – 2 cups
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Butter – ½ cup
• Milk – ¾ cup

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for that classic smoky flavor.
2. Season the chicken thighs with salt and place them on the grill. Smoke for 1.5 hours or until the internal temperature reaches 165°F.
3. Remove the chicken from the grill, let it cool slightly, then shred it into bite-sized pieces.
4. In a large pot, bring the chicken broth to a boil over medium-high heat. Tip: For extra flavor, use the broth to deglaze the grill grates after smoking.
5. While the broth heats, mix the flour, baking powder, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs, then stir in the milk to form a dough.
6. Drop tablespoon-sized dumplings into the boiling broth. Reduce the heat to a simmer and cook for 15 minutes, covered. Tip: Don’t peek! Keeping the lid on ensures fluffy dumplings.
7. Add the shredded chicken to the pot and simmer for another 5 minutes to warm through. Tip: Stir gently to avoid breaking the dumplings.

You’ll love the tender dumplings and smoky chicken in every bite. Try serving it with a sprinkle of fresh herbs for a pop of color and flavor.

Conclusion

Outstanding flavors await in our roundup of 23 Smoky Traeger Recipes Chicken Delights! Whether you’re craving bold barbecue or subtle smokiness, these recipes promise to elevate your grilling game. We’d love to hear which dish becomes your favorite—drop us a comment below. Loved what you saw? Share the smoky love by pinning this article on Pinterest for fellow home cooks to discover. Happy grilling!

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