Traeger Woodridge Grilled Boneless Chicken Breasts

In a large bowl, whisk marinade ingredients (jalapeño olive oil, orange juice, orange zest, dried oregano, Sazon Goya, salt, black pepper) together and set aside.

Butterfly chicken breasts, and pound out lightly with a meat mallet so that they are equal thickness.

Pour marinade over chicken breasts and toss to coat. Cover with plastic wrap and refrigerate overnight.

When you’re ready to cook, preheat your Traeger grill to 350°F.

Remove chicken breasts from marinade, shaking off excess, and place on the grill. Discard any remaining marinade.

Grill chicken breasts for 5-6 minutes per side and flip, continuing to grill until the internal temperature reaches 165°F.

Remove from grill, slice, and serve. (Optional: Serve sliced and piled high over Puerto Rican rice).