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Pellet Grill Chicken Breast

Juicy pellet grill chicken breast cooked to perfection with a smoky crust and tender center. This foolproof method uses the 160°F rule to lock in moisture and deliver tender, flavorful results every time, whether you choose low and slow or hot and fast cooking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American BBQ
Calories: 578
Ingredients Method Notes

Ingredients
  

Chicken
  • 3-4 pounds boneless skinless chicken breasts trimmed and similar in size
Binder
  • 2 tablespoons olive oil
Dry Rub
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
Optional Finishing
  • 1-2 teaspoons brown sugar optional for light sweetness
  • 1/2 cup BBQ sauce for basting during final 10-15 minutes

Method
 

  1. Pat the chicken breasts dry with paper towels. If needed, gently pound thicker ends to create even thickness. Drizzle olive oil over all sides.
  2. In a bowl, mix smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and optional brown sugar. Coat the chicken evenly on all sides, pressing seasoning firmly into the surface. Let rest at room temperature for 15–20 minutes.
  3. Preheat the pellet grill to 225°F for low and slow cooking or 350°F for a faster method. Allow the grill to fully preheat with the lid closed.
  4. Place the chicken breasts on the grill grates over indirect heat. Close the lid and cook without frequently opening it. At 225°F cook for 60–90 minutes. At 350°F cook for 25–30 minutes.
  5. Check internal temperature using an instant-read thermometer. Remove the chicken once it reaches 160°F in the thickest part.
  6. If desired, brush BBQ sauce on the chicken during the final 10–15 minutes of cooking and allow it to set with the lid closed.
  7. Transfer chicken to a cutting board and loosely cover with foil. Rest for 5–10 minutes until the temperature rises to 165°F. Slice against the grain and serve.

Notes

Always remove chicken from the grill at 160°F and allow carryover cooking to bring it to a safe 165°F while resting. For reheating, place slices in a baking dish with 2–3 tablespoons (30–45 ml) of chicken broth, cover tightly with foil, and warm at 300°F for 10–15 minutes. Avoid cooking from frozen; thaw fully in the refrigerator overnight before grilling for food safety and even cooking.