Étapes

• Step 1

  Pour 2 quarts water into a large mixing bowl, then add salt, brown sugar, and soy sauce. Stir until sugar and salt dissolve.

  350 ˚F / 177 ˚C

  170 ˚F / 77 ˚C

  Ingrédients

  • 1/2 Cup sel cachère

  • 1/4 Cup cassonade

  • 1/2 Cup sauce soya

• Step 2

  Submerge chicken breasts in the brine, cover and refrigerate for 2 hours.

  Ingrédients

  • 8  (6 oz) boneless, skinless chicken breasts

• Step 3

  Drain the chicken, rinse and pat dry with paper towels. Discard the brine.

• Step 4

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 5

  Arrange the chicken breasts on the grill grate and cook for 25 to 30 minutes or until the internal temperature on an instant-read thermometer is 170℉. Turn chicken breasts once halfway through the cooking time.

  350 ˚F / 177 ˚C

  170 ˚F / 77 ˚C

• Step 6

  Brush chicken breasts with the sweet chili sauce during the last few minutes of cooking.

  Ingrédients

  • As Needed sweet chili sauce

• Step 7

  Remove to a platter or plates and serve with steamed rice. Sprinkle the chicken breasts with thinly sliced scallions for garnish. Enjoy!

  Ingrédients

  •  steamed rice, for serving

  •  thinly sliced scallions, for garnish