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One of the best things about my Traeger Timberline smoker is that it can be used to make easy, moist, boneless skinless chicken breasts.

The circulating air allows for a great crust and cooking at high temperatures makes a cut of chicken that can be dry and rubbery moist with a great coating.

I am busy getting our garden in shape so I wanted to make this recipe as simple as possible.

I mixed 40 ml (3 tbsp) of bourbon with 75 ml, (1/3 cup) of barbecue sauce. For this cook I used Heinz Memphis BBQ Sauce but any quality sauce will do.

I coated the chicken with the mixture, covered, and marinated for 2 hours to overnight, turning occassionally.

I heated my grill to 450 F (230 C) and put the chicken in for 10 minutes. Brush the chicken with sauce, flip and cook for 10 minutes more or until the internal temperature is 165 F (74 C).

You could do this over indirect heat on a gas or charcoal barbecue.

Remove and let the breasts rest for 5 to 10 minutes

The Verdict

Easy doesn’t mean not tasty. The air circulation of the pellet grill with a higher cooking temperature resulted in moist chicken breasts with a good coating and a touch of char.

Try these the next time you’re feeling lazy.

The Old Fat Guy

Easy Bourbon Chicken Breast

The Old Fat Guy
An incredibly easy but tasty recipe for doing boneless skinless breasts in your smoker.
Prep Time 2 hours
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 2


  • 2 boneless skinless chicken breasts
  • 40 ml bourbon 3 tbsp
  • 75 ml barbecue sauce ⅓ cup


  • Mix bourbon and barbecue sauce. Put in a dish with the chicken. Cover and marinate for 2 hours to overnight.
  • Preheat your smoker to 450 F (230 C). You can also do this in a barbecue over indirect heat. Put chicken on grate and cook for 10 minutes. Brush with marinade, turn and cook for 10 minutes more or to an internal temperature of 165 F (74 C).
  • Remove chicken from heat and let it rest 5 to 10 minutes.
Keyword chicken

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