Steps

• Step 1

  Combine all the marinade ingredients together in a bowl.

  Ingredients

  • 1/4 Cup soy sauce

  • 3 Tablespoon dark brown sugar, packed

  • 2 Tablespoon fresh lime juice

  • 2 Tablespoon oil

  • 2 Teaspoon curry powder

  • 1/2 Teaspoon cardamom

  • 2  garlic cloves, minced

  • 1 Teaspoon lemon grass

  • 1 Teaspoon fresh minced ginger

  • 1  Thai red chile pepper or jalapeño pepper, coarsely chopped

• Step 2

  Pour the marinade into a large resealable bag along with the chicken breasts. Marinate chicken 1 to 4 hours.

  Ingredients

  • 3 Pound boneless, skinless chicken breasts

• Step 3

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 4

  Take the chicken out of the marinade and place directly on the grill grate.

• Step 5

  Cook for approximately 10 minutes per side or until it reaches an internal temperature of 165°F on an instant-read thermometer.

  00:20

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• Step 6

  Let chicken rest for 5 minutes before serving.

• Step 7

  Garnish with fresh cilantro and coconut flakes. Enjoy!

  Ingredients

  •  fresh cilantro, for garnish

  •  fresh coconut flakes, for garnish