By Traeger Kitchen
Celebrate fall by hosting your own Oktoberfest feast and serving this delicious mustard and pretzel-encrusted chicken.
4Activating this element will cause content on the page to be updated.
|1/4 Pound||pretzel sticks|
|3 Tablespoon||Dijon mustard|
|3 Tablespoon||apple cider or brown ale|
|1 1/2 Teaspoon||fresh thyme, plus more for garnish|
|4||boneless, skinless chicken breasts|
|As Needed||cooking spray|
Pulse the pretzel sticks in a food processor or crush by hand in a resealable bag until they’ve turned into a powder the texture of panko breadcrumbs.
1/4 Pound pretzel sticks
Transfer the crumbs to a wide, shallow bowl.
In separate shallow bowl, whisk mustard, beer or cider, honey and thyme together.
3 Tablespoon Dijon mustard
3 Tablespoon apple cider or brown ale
1 Tablespoon honey
1 1/2 Teaspoon fresh thyme, plus more for garnish
Spray a wire rack with cooking spray and place atop a sheet tray. Dip each chicken breast in the mustard mixture, then dredge in the pretzel crumbs to coat evenly and place on the wire rack. Spray the top of each chicken breast lightly with cooking spray.
4 boneless, skinless chicken breasts
As Needed cooking spray
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes
375 ˚F / 191 ˚C
Place the pan on the Traeger and bake for about 20 to 25 minutes, until the chicken breasts are fully cooked and register 165°F on an instant-read thermometer.
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
Let chicken rest for 5 minutes. Garnish with fresh thyme if desired. Enjoy!
In order to add notes for this recipe, you must log in or create an account.