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Grilled chicken breast plated with colorful side dishes

Name: Chicken Breast on Pellet Grill

Summary: This pellet grill chicken breast recipe delivers juicy, flavorful results with a smoky twist. Perfect for weeknight meals or weekend barbecues, it features a simple brine, savory dry rub, and a foolproof grilling method for consistently moist chicken.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American, BBQ
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 4 boneless skinless chicken breasts similar size
  • 4 cups water
  • 1/4 cup kosher salt for brine
  • 1 tablespoon sugar optional
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil optional for brushing
  • Optional glaze: 2 tablespoons honey + 1 tablespoon Dijon mustard

Equipment

  • Equipment:
  • Pellet grill with digital temperature control
  • Probe thermometer
  • Grill tongs
  • Mixing bowls
  • Meat injector (optional)
  • Basting brush (for glazes)

Method
 

  1. Instructions:
  2. Brine (optional but recommended): Mix water, salt, and sugar in a bowl. Submerge chicken and refrigerate for 30 minutes to 2 hours.
  3. Prepare grill: Preheat pellet grill to 375°F with lid closed.
  4. Season chicken: Remove from brine, pat dry, and coat with dry rub (paprika, garlic powder, onion powder, black pepper). Let rest 15 minutes.
  5. Grill chicken: Place on grill grates. Insert probe thermometer into thickest part. Cook until internal temp reaches 160°F (about 20–25 minutes).
  6. Optional glaze: Brush glaze on during the last 5 minutes.
  7. Rest: Remove from grill, tent loosely with foil, and rest 5–10 minutes until internal temp rises to 165°F.

Notes

Notes:
Use apple or cherry pellets for a sweet, smoky flavor.
You can reverse sear by smoking at 225°F to 145°F, then finishing at 400°F.
Always let the chicken rest to lock in juices.