Never Make Dry Chicken Breast Again | Traeger Grills

blue cheese

🥗Healthier: feta cheese

💰Cheaper: goat cheese

Feta provides a tangy flavor with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: prosciutto

Turkey bacon is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical option for dressings.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: egg whites

Egg whites reduce cholesterol while maintaining protein.

Start by making a brine with brown sugar, black peppercorn, smashed garlic cloves, and 2 lemons squeezed into a pot.

Add kosher salt to the pot and bring it to a simmer to dissolve the sugar and salt.

Split the water needed for the brine, using half in ice water and half in the pot, then pour the hot brine over the cold water to cool it down.

Use 4 lbs of chicken breast for the brine and place it in the fridge for 2 to 3 hours.

After brining, remove the chicken and pat it dry with paper towels, picking off any large peppercorns or garlic pieces stuck to the chicken.

Season the chicken with Trager chicken rub, being cautious not to over-season due to the brine.

Insert a meter thermometer into the thickest part of the chicken breast and place it on the grill at 225°F for 2 to 3 hours using hickory pellets.

While the chicken is grilling, prepare the Cobb salad by chopping romaine and frissee lettuce, and quartering tomatoes.

Crumble blue cheese into small pieces for the salad.

Quarter hard-boiled eggs for the salad preparation.

Flip the chicken halfway through grilling and monitor the temperature until it reaches 160°F, then remove it from the grill and let it rest for 10 minutes.

Slice the rested chicken into cubes for the Cobb salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens