Coat the chicken breasts all over with the mixture. In a separate small bowl, mix together the Traeger Sweet & Heat and Traeger ‘Que BBQ sauces. When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes. Insert the probe into the thickest part of a chicken breast. Use the flat side of a meat mallet or rolling pin and pound until 1/4-inch thick. Set the flattened chicken breast aside and repeat with remaining breasts. Marinate the chicken. Place the chicken in the zip-top bag with the marinade and brine and massage to coat. Seal the bag and place on a baking sheet. Grilled Chicken Method: Pounded and Wet Brined Overnight. Timing: Overnight brine + 15-minute cook time. Rating: 9/10. This is a method I developed many years ago for Kitchn but got lazy about using the last couple of summers. It requires quite a bit of upfront work but promises juicy, evenly cooked chicken. Drizzle the chicken with olive oil and season on all sides with my Best Sweet Rub. Prep the chicken. Use butcher twine to tie the legs together. Tuck the wing tips behind the shoulder joint. Smoke that chicken! Place the seasoned chicken directly on the grill grates. Close the smoker and smoke for 2.5-3 hours. Fold the sides of the foil over the chicken, as if you're wrapping a present, and crimp them to seal. Place on a grill preheated to medium-high. Close the lid to keep in the heat. After about 8 eight minutes, flip the packets (make sure they're well sealed) and cook another 7 to 8 minutes. Place the chicken, standing on the can, directly on the preheated grill on the "cool side" to cook using indirect heat. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. Mindful Grilling. Gently lay your seasoned chicken on the preheated stove top grill. Allow the chicken to cook for approximately 6-8 minutes per side, depending on the thickness of your cuts. Avoid the temptation to constantly flip the chicken as this can prevent the delicious caramelization and grill marks from forming. Cook on high for 20 more minutes, then turn off the infrared burner. Use a spatula to mix the potatoes and onion, coating them in juices and fat that drip down from chicken. Do this several times throughout the cooking process. Turn the left and right burners on low, and close the lid, keeping the rotisserie on. Put down that grocery store rotisserie chicken and learn how easy it is to make your own on the grill!For inspiration check out how to make Rosemary-Brinded PQZk.

how to cook chicken on a grill