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Traeger Kitchen

California Club Chicken

Wood fired chicken breast made with some good old fashioned California dreaming. Juicy and smothered in cheese this chicken is good dude.

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1
Pound the chicken breasts to 1/2-inch thickness. Coat the chicken on both sides with olive oil, cumin, salt and pepper to taste. Let the flavors sink into the meat for about an hour.
- 4 Whole boneless, skinless chicken breast
- 4 Tablespoon Olive oil
- To Taste salt and pepper
- 4 Teaspoon ground cumin
2
When ready to cook, turn temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
: 350 ˚F
3
Place the bacon on a baking sheet and cook for 20 minutes, or until the fat is rendered but the bacon is still pliable. Remove from grill.
: 350 ˚F
- 8 Slices bacon
4
Increase temperature to High and allow to preheat, lid closed, for 10 minutes. Just before cooking, drizzle both sides of the chicken with lime juice.
: 450 ˚F
- 4 Tablespoon lime juice
5
Place chicken breasts on the grill and cook for 8 minutes. Flip the chicken and cook for an additional 2 minutes, or until the meat registers 165 degree F on an instant-read thermometer.
: 450 ˚F

: 165 ˚F
6
Remove the chicken from the grill. Top with 2 slices of bacon. Add sliced avocado and Swiss cheese to each chicken breast.
- 8 Slices Swiss cheese
- 2 Whole avocado, sliced
7
Carefully place the chicken back on the Traeger and cook for an additional minute, or until the cheese melts.
: 450 ˚F
8
Transfer the chicken to a platter and finish with a few dashes of picante sauce. Enjoy!
- 4 Tablespoon picante sauce

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