20 Easy Traeger Dinners for Busy Weeknights

Busy weeknights call for dinners that are delicious, straightforward, and don’t require hours in the kitchen. Your Traeger is the perfect tool for exactly that, infusing incredible wood-fired flavor with minimal hands-on time. These 20 recipes are designed for ease, using simple ingredients and leveraging the set-it-and-forget-it nature of pellet grilling to get a fantastic meal on the table without the fuss.

1. Traeger Smoked Chicken Breasts with Simple Rub

A go-to for a reason. Chicken breasts seasoned with a basic rub and smoked on the Traeger come out incredibly juicy and flavorful, perfect for slicing over salads, in sandwiches, or alongside simple veggies.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon your favorite all-purpose chicken rub (or mix paprika, garlic powder, onion powder, salt, pepper)
• Traeger pellets (apple, hickory, or signature blend work well)

Instructions:

1. Preheat your Traeger to 225-250°F (107-121°C).
2. Pat chicken breasts dry. Rub lightly with olive oil, then season generously on all sides with your chosen rub.
3. Place chicken directly on the grill grates.
4. Smoke for 60-90 minutes, or until the internal temperature reaches 165°F (74°C).
5. Let rest for 5-10 minutes before slicing and serving.

2. Easy Traeger Salmon with Lemon & Dill

Salmon cooks beautifully on a Traeger, picking up a delicate smoky flavor. This simple preparation with lemon and dill is quick, healthy, and elegant.

Ingredients:

• 4 (6-oz) salmon fillets, skin on or off
• 1 tablespoon olive oil
• 1 lemon, half sliced, half juiced
• 2 tablespoons chopped fresh dill (or 1 teaspoon dried)
• Salt and freshly ground black pepper to taste
• Traeger pellets (alder or cherry are great for fish)

Instructions:

1. Preheat your Traeger to 375°F (190°C).
2. Pat salmon fillets dry. Brush with olive oil and season with salt and pepper.
3. Squeeze fresh lemon juice over the fillets and sprinkle with dill. Top each fillet with a lemon slice.
4. Place salmon directly on the grill grates (or on a cedar plank soaked for 1 hour for extra flavor).
5. Cook for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C).
6. Serve immediately.

3. Traeger Baked Potatoes with Your Favorite Toppings

Transform the humble baked potato into a smoky delight. The Traeger gives the skin a fantastic texture and a subtle wood-fired taste. Perfect as a side or a light main with plenty of toppings.

Ingredients:

• 4 large russet potatoes, scrubbed
• 1 tablespoon olive oil
• Coarse salt and black pepper
• Your favorite toppings: Shredded cheese, sour cream or Greek yogurt, chives, cooked crumbled beef bacon (check label for purity), steamed broccoli.
• Traeger pellets (any flavor)

Instructions:

1. Preheat your Traeger to 400°F (205°C).
2. Prick potatoes all over with a fork. Rub them with olive oil, then season generously with coarse salt and pepper.
3. Place potatoes directly on the grill grates.
4. Bake for 45-60 minutes, or until tender when pierced with a fork.
5. Slice open, fluff the insides, and serve with your favorite toppings.

4. Simple Smoked Sausage & Veggie Skewers

A quick and colorful meal. Use pre-cooked chicken or beef sausages, chop up some veggies, thread them onto skewers, and let the Traeger do the work.

Ingredients:

• 1 lb pre-cooked chicken or beef sausages, cut into 1-inch pieces
• Assorted bell peppers, cut into 1-inch pieces
• Red onion, cut into 1-inch wedges
• Zucchini or yellow squash, cut into 1/2-inch thick rounds
• Cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning (or your favorite herb blend)
• Salt and pepper to taste
• Wooden or metal skewers
• Traeger pellets (hickory or mesquite)

Instructions:

1. Preheat your Traeger to 350°F (177°C).
2. In a large bowl, toss sausage pieces and chopped vegetables with olive oil, Italian seasoning, salt, and pepper.
3. Thread the sausage and vegetables alternately onto skewers.
4. Place skewers directly on the grill grates.
5. Cook for 15-20 minutes, turning occasionally, until vegetables are tender-crisp and sausage is heated through and lightly browned.
6. Serve immediately.

5. Traeger Chicken Thighs with BBQ Rub

Chicken thighs are forgiving, flavorful, and stay incredibly moist on the Traeger. A simple BBQ rub is all you need for a delicious weeknight dinner.

Ingredients:

• 8 boneless, skinless chicken thighs (or bone-in, skin-on)
• 1 tablespoon olive oil
• 2-3 tablespoons your favorite BBQ rub (check for simple ingredients)
• Traeger pellets (hickory, apple, or pecan)

Instructions:

1. Preheat your Traeger to 375°F (190°C).
2. Pat chicken thighs dry. Rub with olive oil, then season generously on all sides with the BBQ rub.
3. Place chicken thighs directly on the grill grates.
4. Cook for 20-30 minutes (boneless) or 35-45 minutes (bone-in), flipping once, until the internal temperature reaches 165-175°F (74-79°C).
5. Let rest for 5 minutes before serving. Brush with extra BBQ sauce during the last few minutes if desired.

6. Quick Traeger Meatball Subs

Use frozen pre-cooked beef or chicken meatballs and your favorite marinara sauce for an incredibly easy and satisfying sub. The Traeger adds a smoky depth to this comforting classic.

Ingredients:

• 1 bag (approx. 24-32 oz) frozen pre-cooked beef or chicken meatballs
• 1 jar (24 oz) marinara sauce (or your favorite pasta sauce)
• 6 hoagie rolls or sub buns
• 6 slices provolone or mozzarella-style cheese
• Optional: Grated Parmesan-style cheese
• Traeger pellets (oak or hickory)

Instructions:

1. Preheat your Traeger to 350°F (177°C).
2. In a cast iron skillet or disposable aluminum pan, combine the frozen meatballs and marinara sauce.
3. Place the pan on the Traeger and cook for 25-35 minutes, stirring occasionally, until meatballs are heated through and sauce is bubbly.
4. Split hoagie rolls and place them cut-side up on the Traeger during the last 2-3 minutes to toast lightly.
5. Spoon meatballs and sauce into the toasted rolls. Top each with a slice of cheese.
6. Return subs to the Traeger for another 2-3 minutes, or until cheese is melted and bubbly.
7. Sprinkle with Parmesan-style cheese if desired and serve immediately.

7. Traeger Asparagus with Parmesan & Garlic

A simple, elegant side dish that cooks quickly. The Traeger imparts a lovely smoky char to the asparagus.

Ingredients:

• 1 lb fresh asparagus, tough ends trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 2 tablespoons grated Parmesan-style cheese
• Traeger pellets (any flavor, fruitwoods are nice)

Instructions:

1. Preheat your Traeger to 400°F (205°C).
2. In a bowl, toss asparagus with olive oil, minced garlic, salt, and pepper.
3. Spread asparagus in a single layer directly on the grill grates or in a grill basket.
4. Cook for 8-12 minutes, turning once or twice, until tender-crisp and lightly charred.
5. Remove from Traeger, sprinkle immediately with Parmesan-style cheese, and serve.

8. Easy Smoked Chicken Wings with Dry Rub

Let the Traeger work its magic on chicken wings. A simple dry rub and a slow smoke result in tender meat and flavorful skin (finish on high heat for crispier skin if desired).

Ingredients:

• 2 lbs chicken wings, patted dry
• 2 tablespoons your favorite chicken wing rub (or a mix of paprika, garlic powder, onion powder, chili powder, salt, pepper)
• Traeger pellets (hickory or pecan)

Instructions:

1. Preheat your Traeger to 225°F (107°C) for a smokier flavor, or 375°F (190°C) for quicker cooking and crispier skin.
2. In a large bowl, toss the dry chicken wings with the rub until evenly coated.
3. Arrange wings in a single layer directly on the grill grates.
4. If smoking low and slow (225°F): Cook for 1.5 – 2 hours, flipping once. For crispier skin, increase Traeger temperature to 400-450°F (205-232°C) for the last 15-20 minutes, watching carefully.
5. If cooking hotter (375°F): Cook for 35-45 minutes, flipping halfway, until golden brown and cooked through.
6. Ensure internal temperature reaches at least 165°F (74°C), though wings are often better around 175-185°F (79-85°C) for tenderness. Serve with your favorite dipping sauces.

9. Traeger Roasted Broccoli with Lemon

Broccoli florets roast up beautifully on the Traeger, getting slightly charred and tender while absorbing a hint of smoke. A squeeze of lemon at the end brightens it up.

Ingredients:

• 1 large head of broccoli, cut into florets
• 1-2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon
• Traeger pellets (any flavor)

Instructions:

1. Preheat your Traeger to 400°F (205°C).
2. In a bowl, toss broccoli florets with olive oil, salt, and pepper.
3. Spread broccoli in a single layer on a baking sheet suitable for the grill, or directly on the grates if florets are large enough not to fall through (a grill basket is ideal).
4. Roast for 15-20 minutes, stirring or flipping halfway, until tender-crisp and lightly charred.
5. Remove from Traeger, squeeze fresh lemon juice over the broccoli, and serve.

10. Speedy Traeger Turkey Meatloaf Minis

Individual meatloaf portions cook much faster than a full loaf and get a lovely smoky crust on the Traeger. Use ground turkey for a lighter option.

Ingredients:

• 1.5 lbs ground turkey
• 1/2 cup breadcrumbs (panko or regular)
• 1/4 cup milk
• 1 egg, lightly beaten
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional glaze: 1/4 cup ketchup mixed with 1 tablespoon brown sugar and 1 teaspoon mustard
• Traeger pellets (hickory or maple)

Instructions:

1. Preheat your Traeger to 350°F (177°C).
2. In a large bowl, gently combine ground turkey, breadcrumbs, milk, egg, chopped onion, salt, and pepper. Do not overmix.
3. Form the mixture into 4-6 mini meatloaves or shape into a small loaf on a foil-lined baking sheet or cast iron skillet.
4. If using glaze, brush it over the tops of the mini meatloaves.
5. Place on the Traeger and cook for 30-40 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let rest for 5 minutes before serving.

11. Traeger Sweet Potatoes with Cinnamon & Brown Sugar

A simple and delicious side. Sliced sweet potatoes get tender and caramelized on the Traeger with a hint of warm spice.

Ingredients:

• 2 large sweet potatoes, peeled and sliced into 1/2-inch thick rounds
• 1-2 tablespoons olive oil or melted butter
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Traeger pellets (pecan or apple)

Instructions:

1. Preheat your Traeger to 375°F (190°C).
2. In a bowl, toss sweet potato rounds with olive oil/melted butter.
3. In a small bowl, combine brown sugar, cinnamon, and salt. Sprinkle this mixture over the sweet potatoes, tossing to coat.
4. Arrange sweet potato slices in a single layer on the grill grates or on a grill-safe pan.
5. Cook for 20-30 minutes, flipping once, until tender and lightly caramelized.
6. Serve warm.

12. Easy Traeger Chicken Fajita Packets

Minimal cleanup and maximum flavor! Chicken, peppers, and onions are seasoned and cooked together in foil packets on the Traeger.

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (various colors), sliced
• 1 large onion, sliced
• 1 packet (1 oz) fajita seasoning (or make your own: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt)
• 2 tablespoons olive oil
• Flour or corn tortillas, warmed, for serving
• Toppings: Salsa, sour cream or Greek yogurt, guacamole, shredded cheese
• Heavy-duty aluminum foil
• Traeger pellets (mesquite or hickory)

Instructions:

1. Preheat your Traeger to 400°F (205°C).
2. Cut four large sheets of heavy-duty aluminum foil.
3. In a large bowl, combine sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with fajita seasoning. Toss well to coat everything.
4. Divide the chicken and vegetable mixture evenly among the foil sheets.
5. Fold the foil over the mixture and crimp the edges tightly to seal, creating four packets.
6. Place foil packets directly on the Traeger grates.
7. Cook for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
8. Carefully open packets (steam will escape!) and serve with warm tortillas and your favorite toppings.

13. Traeger Zucchini Boats with Simple Beef Filling

Hollowed-out zucchini halves are filled with seasoned ground beef and cheese, then baked on the Traeger for a low-carb, flavorful meal.

Ingredients:

• 2-3 medium zucchini
• 1 lb ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup marinara sauce (or tomato sauce)
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or cheddar-style cheese
• Traeger pellets (any flavor)

Instructions:

1. Preheat your Traeger to 375°F (190°C).
2. Cut zucchini in half lengthwise. Scoop out the seeds and some of the flesh, creating a boat shape. Chop the scooped-out flesh.
3. In a skillet on the stovetop, brown ground beef with chopped onion and garlic; drain fat.
4. Stir in the chopped zucchini flesh, marinara sauce, Italian seasoning, salt, and pepper. Cook for 5 minutes.
5. Spoon the beef mixture into the zucchini boats.
6. Place zucchini boats in a baking dish or directly on the Traeger grates (if stable).
7. Cook on the Traeger for 20-25 minutes, or until zucchini is tender.
8. Sprinkle with shredded cheese during the last 5 minutes of cooking, until melted and bubbly. Serve hot.

14. Smoked Corn on the Cob (Simple Method)

Let the Traeger infuse your corn with smoky goodness. No need to shuck it first – the husks help steam the corn while it smokes.

Ingredients:

• 4-6 ears of corn, in their husks
• Optional: Butter, salt, pepper for serving
• Traeger pellets (hickory or apple)

Instructions:

1. Preheat your Traeger to 225-250°F (107-121°C).
2. Place ears of corn, still in their husks, directly on the grill grates.
3. Smoke for 1.5 – 2 hours, turning occasionally. The husks will brown and dry out.
4. Remove from Traeger. Carefully peel back or remove the husks and silks (they will be hot).
5. Serve immediately with butter, salt, and pepper if desired. The kernels will be tender and smoky.
   (For a quicker version, soak husked corn in water for 30 mins, then grill at 350°F for 20-25 mins).

15. Traeger Pineapple Slices with Brown Sugar & Cinnamon

A super simple dessert or side dish. Fresh pineapple slices get caramelized and smoky on the Traeger with a sweet, spiced coating.

Ingredients:

• 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch thick rings
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• Traeger pellets (apple or pecan)

Instructions:

1. Preheat your Traeger to 350°F (177°C).
2. Brush pineapple rings on both sides with melted butter.
3. In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over both sides of the pineapple rings.
4. Place pineapple rings directly on the grill grates.
5. Cook for 10-15 minutes, flipping once, until pineapple is heated through, tender, and nicely caramelized with grill marks.
6. Serve warm, on its own or with a scoop of vanilla ice cream or yogurt.

16. Quick Garlic Herb Shrimp on the Traeger

Shrimp cooks incredibly fast, making it a perfect weeknight protein. A simple garlic and herb marinade adds tons of flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley (or 1 tsp dried)
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes (optional)
• Salt and black pepper to taste
• Lemon wedges for serving
• Traeger pellets (alder or fruitwood)

Instructions:

1. Preheat your Traeger to 400°F (205°C).
2. In a bowl, combine shrimp, olive oil, minced garlic, parsley, oregano, red pepper flakes (if using), salt, and pepper. Toss to coat.
3. Spread shrimp in a single layer in a grill basket or on a grill-safe pan (or skewer them if large enough).
4. Place on the Traeger and cook for 5-8 minutes, stirring or flipping once, until shrimp are pink, opaque, and cooked through. Do not overcook.
5. Serve immediately with fresh lemon wedges to squeeze over.

17. Traeger Bell Pepper & Onion Medley

A versatile and easy side dish. Sliced bell peppers and onions become sweet and tender with a hint of smoke.

Ingredients:

• 2-3 bell peppers (various colors), sliced
• 1 large onion, sliced
• 1-2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Optional: 1/2 teaspoon dried Italian herbs
• Traeger pellets (any flavor)

Instructions:

1. Preheat your Traeger to 375°F (190°C).
2. In a large bowl, toss sliced bell peppers and onions with olive oil, salt, pepper, and Italian herbs (if using).
3. Spread the vegetable mixture in a single layer on a baking sheet suitable for the grill or in a grill basket.
4. Place on the Traeger and cook for 20-30 minutes, stirring occasionally, until vegetables are tender and slightly caramelized at the edges.
5. Serve warm as a side dish.

18. Speedy Smoked Turkey Cutlets with Herb Rub

Turkey cutlets are thin and cook quickly, making them ideal for a fast weeknight meal. A simple herb rub enhances their flavor as they smoke.

Ingredients:

• 4 turkey breast cutlets (about 1/4 to 1/2-inch thick)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Traeger pellets (apple or maple)

Instructions:

1. Preheat your Traeger to 250°F (121°C) for more smoke, or 350°F (177°C) for faster cooking.
2. Pat turkey cutlets dry. Rub lightly with olive oil.
3. In a small bowl, combine thyme, rosemary, garlic powder, salt, and pepper. Sprinkle this rub evenly over both sides of the turkey cutlets.
4. Place cutlets directly on the grill grates.
5. If cooking at 250°F: Smoke for 30-45 minutes, or until internal temperature reaches 165°F (74°C).
6. If cooking at 350°F: Cook for 10-15 minutes, flipping once, until internal temperature reaches 165°F (74°C).
7. Let rest for a few minutes before serving.

19. Traeger Garlic Bread

Take your garlic bread to the next level by toasting it on the Traeger. It gets a lovely crispness and a hint of smoky flavor.

Ingredients:

• 1 loaf French bread or Italian bread, sliced in half lengthwise
• 1/4 cup unsalted butter, softened
• 2-3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley (optional)
• Pinch of salt
• Traeger pellets (any flavor)

Instructions:

1. Preheat your Traeger to 350°F (177°C).
2. In a small bowl, combine softened butter, minced garlic, parsley (if using), and salt.
3. Spread the garlic butter mixture evenly over the cut sides of the bread.
4. Place the bread, butter-side up, directly on the Traeger grates.
5. Cook for 8-12 minutes, or until the bread is toasted, edges are crispy, and butter is melted and bubbly.
6. Slice and serve warm.

20. Easy Traeger Fruit Crisp (Apple or Berry)

A simple and comforting dessert made right on your Traeger. Use seasonal fruit like apples or mixed berries with a basic crumble topping.

Ingredients:

• 4-5 cups sliced apples (peeled and cored) or mixed berries (fresh or frozen)
• 1 tablespoon lemon juice (for apples)
• 1/4 cup sugar (adjust to fruit sweetness)
  For the Crumble Topping:
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats (not instant)
• 1/4 cup brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cut into small pieces
• Traeger pellets (apple or pecan)
• Cast iron skillet or oven-safe baking dish (approx. 8×8 or 9-inch round)

Instructions:

1. Preheat your Traeger to 375°F (190°C).
2. If using apples, toss them with lemon juice and sugar in the skillet/baking dish. If using berries, just toss with sugar.
3. Make Topping: In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the fruit in the skillet/baking dish.
5. Place the dish on the Traeger.
6. Bake for 30-40 minutes, or until the topping is golden brown and the fruit is bubbly and tender.
7. Let cool slightly before serving. Delicious with a scoop of vanilla ice cream.

Enjoy these easy and flavorful Traeger dinners!