By Traeger Kitchen
Brined, rubbed, and buttered, our roasted chicken makes for a juicy, flavorful feast.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Whole | fresh young chicken |
1 Bottle | Traeger Chicken Rub |
water | |
1/2 Tablespoon | kosher salt |
1 Tablespoon | chopped sage |
1 Tablespoon | chopped thyme |
1/2 Cup | butter, softened |
1/2 Tablespoon | coarse ground black pepper |
1
Remove whole chicken from packaging and wipe dry with a paper towel.
2
Mix water and chicken rub to create a brine. Place the chicken and brine in a container that's large enough to submerge the entire chicken.
3
Set in fridge for 4-12 hours.
4
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
5
Take chicken out of brine, do not rinse.
6
Mix together thyme, sage, salt, pepper and butter. Smear the outside of the chicken with the butter mixture. Put any of the remaining butter in the cavity of the chicken.
7
Place chicken directly on the grill grate. Cook chicken until it reaches an internal temperature of 165 degrees F (about 60 mins) with an instant-read thermometer between the leg and thigh joint.
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
8
Also check the internal temperature of the breast to ensure it registers at least 165 degrees F. Once chicken is done, let it rest for 15-20 minutes. Enjoy!
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