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Mandarin Chicken Breast

5

25

Apple

A quick brown sugar-soy brine and sweet chili sauce glaze makes these chicken breasts anything but basic.

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  • 1/2 Cup Kosher salt

  • 1/4 Cup Brown sugar

  • 1/2 Cup soy sauce

  • 2 Quart water

  • 8 (6 oz) boneless, skinless chicken breasts

  • Sweet chili sauce, for brushing

  • Steamed rice, for serving

  • Thinly sliced scallions, for garnish

  • 1

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

    • 1/2 Cup Kosher salt

    • 1/4 Cup Brown sugar

    • 1/2 Cup soy sauce

    • 2 Quart water

  • 2

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

    • 8 (6 oz) boneless, skinless chicken breasts

  • 3

    Drain the chicken, rinse, and pat dry with paper towels. Discard the brine.
  • 4

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

    350 ˚F

  • 5

    Insert the probe horizontally into the center of a chicken breast. Arrange the chicken breasts on the directly 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.

    170 ˚F

    • Sweet chili sauce, for brushing

  • 6

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

    • Steamed rice, for serving

    • Thinly sliced scallions, for garnish

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