Steps

• 1

  When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  Place the whole chicken breast-side down on a cutting board with the neck pointing away from you. Cut along one side of the backbone, staying as close to the bone as possible, from the neck to the tail. Repeat on the other side of the backbone then remove it.

• 3

  Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open. Cut down either side of the breast bone then use your fingers to pull it out. Flip the chicken over so it is skin-side up and cut down the center, splitting the chicken in half. Tuck the wings back on each chicken half. Season both sides of each half with the Traeger Chicken Rub.

• 4

  Place chicken directly on the grill grate skin-side up and cook until the internal temperature of the breast reaches 160°F, about 60 to 90 minutes.

  160 ˚F / 71 ˚C

  01:00

• 5

  Meanwhile, make the white sauce: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, apple juice, lemon juice, garlic powder, horseradish, black pepper, mustard powder, salt, and cayenne until smooth. Refrigerate until ready to use.

• 6

  Transfer the chicken halves to a rimmed baking sheet. Spoon the white sauce over both sides of the chicken halves, then set the baking sheet on the grill grates. Close the lid and cook for 10 minutes to set the sauce.

  00:10

• 7

  Remove the chicken from the grill and let rest for 10 minutes before slicing and serving. Enjoy!