You don't need a backbone to pack a punch. This evenly cooked bird is juicy throughout and mopped with some serious Sweet & Heat sauce.
Get ready for the juiciest, most flavoursome chicken you will ever eat!
• 1 whole chicken
• 1/4 Cup Traeger Chicken Rub
• 1/2 Cup Traeger Sweet & Heat BBQ Sauce
Begin by laying your whole chicken breast-side down and taking a pair of sharp shears or scissors and cut down one side of the backbone, repeat with the second side of the backbone and either discard or save for a chicken stock.
Make a small incision into the keel bone or flip the chicken over and press down on the keel bone to split it and flatten the chicken out further.
For a crispier skin you can leave in the fridge uncovered overnight, otherwise preheat the Traeger Grill to 205C (400F) using Hickory, Mesquite, Cherry, or Signature Pellets. Allow grill to preheat for at least 20 minutes.
Dust the chicken skin side up evenly with your favourite chicken rub (We recommend using Traeger Pork & Poultry or Traeger Chicken Rub).
If you’re using a Meater Probe insert this now into the thickest part of the breast and use the Meater App to select chicken > whole > and 74C (165F) internal temperature. Place the chicken skin side up into the grill and let cook for approximately 45 minutes - 1 hour or until a temperature probe or your Meater reads 71C (160F) at the thickest point of the breast. Remove the chicken and allow it to rest while the internal temperature reaches the USDA approved safe internal temperature of 74C (165F).
Your Meater will alert you at the perfect time to remove the chicken for it to reach the final temperature while it’s resting.
If you like sticky chicken, brush the chicken with your favourite Traeger sauce 15-20 minutes before the cook is finished, we recommend using either Traeger Que, Texas Spicy or Sweet & Heat!
Cut in and experience the juiciest chicken of your life!