Simple and Delicious Traeger BBQ Chicken Recipe

June 12, 2024 2 min read

Simple and Delicious Traeger BBQ Chicken Recipe

This recipe from Traeger Grills offers a flavorful and easy way to prepare BBQ half chickens using a Traeger Wood Pellet Grill. The process involves splitting a fresh young chicken, seasoning it with Traeger Chicken Rub, grilling, and finishing with Traeger Apricot BBQ Sauce.

Ingredients:

  • 1 fresh young chicken (3 to 3.5 lbs)
  • Traeger Chicken Rub (to taste)
  • Traeger Apricot BBQ Sauce (to taste)

Steps:

  1. Preheat the Grill:

    • Set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.
  2. Prepare the Chicken:

    • Place the chicken breast-side down on a cutting board.
    • Remove the backbone by cutting along both sides.
    • Splay the chicken open, remove the breastbone, and split the chicken in half.
    • Tuck the wings under each half and season with Traeger Chicken Rub on both sides.
  3. Grill the Chicken:

    • Place the chicken halves skin-side up on the grill grates.
    • Insert a probe into the thickest part of a chicken breast.
    • Close the lid and cook until the internal temperature reaches 160°F (about 60-90 minutes).
  4. Apply the Sauce:

    • Brush Traeger Apricot BBQ Sauce all over the chicken skin.
    • Close the lid and cook for an additional 10 minutes to set the sauce.
  5. Serve:

    • Remove the chicken from the grill and let it rest for 5 minutes before serving.

Notes:

  • This recipe is designed to capture the wood-fired flavor typical of Traeger grills.
  • The use of apple wood pellets is recommended for a mild, sweet smoke flavor.

Thought-Provoking Insights:

  1. Wood Pellet Flavor Variations:

    • How might different wood pellets, like hickory or cherry, affect the flavor profile of the chicken?
  2. Seasoning and Sauce Combinations:

    • What other seasoning blends or BBQ sauces could be experimented with for unique flavors?
  3. Cooking Techniques:

    • What are the advantages of grilling chicken halves versus whole chickens in terms of flavor and cooking efficiency?

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