How to Grill Chicken Breasts on a Pellet Grill

How to Grill Chicken Breasts on a Pellet Grill

This is How to Grill Chicken Breasts on a Pellet Grill. If you're new to the pellet grill game, knowing how to grill chicken is essential. Chef Tom will share his favorite tips & techniques and even the most seasoned veterans will find it helpful. This is one you don't want to skip!


  • Chicken breasts
  • Yoder smokers Chicken Rub
  • Cattleman’s Grill Mexicano Seasoning


Preheat your Yoder smokers YS640s Pellet Grill to 450ºF, set up for direct grilling (diffuser removed) with GrillGrates installed over the fire box, on the left side of the grill. Push the damper in all the way to concentrate the heat on the left side of the grill. This will create a hotter and cooler zone on either side of the grill.


Pound or slice your chicken breasts to even out the thickness.


To pound the breasts, place a small amount of oil on your cutting board. Place the breast on the oil, then place a little oil on top of the breast. This will help prevent tearing while you pound. Place a sheet of plastic (gallon zip top bag) over the chicken, then begin pounding the thick end of the breast. Don’t just hammer straight down, but push the meat mallet in an outward direction while pounding to push spread the meat out into a uniform thickness.


To slice the breasts, lay out the chicken on the cutting board. Press down with the palm of your hand. Using a sharp boning knife, begin slicing horizontally from the thick end toward the thin end, keeping your blade in the center of the breast until divided into two pieces.

To season the breasts, drizzle the breasts with a little oil and rub all over the surface to act as a binder. Sprinkle your favorite seasoning evenly, coating both sides. Let rest until the seasoning appears wet on the surface, about five minutes.


Make sure your GrillGrates are brushed clean before grilling the chicken. You may also coat the grates with a thin layer of oil or spray fat.

Place the chicken breasts on the GrillGrates, directly over the flame. Cook until the chicken releases on its own from the grates. Flip and cook to form grill marks. Flip again and rotate to form crosshatch grill marks. Flip one last time. When the chicken is nicely browned, move to the cooler side of the grill and continue cooking until the internal temperature reaches 155ºF-160ºF. Remove from the grill and rest for a few minutes before slicing.


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