Steps

• 1

  When ready to cook, start the Traeger and set the temperature to 450° F and preheat, lid closed, for 10 to 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 2

  Wash the potatoes and poke several holes in each with a fork or skewer. Place on the grill and cook for 1 hour to 1 hour 15 minutes, or until they are soft.

  450 ˚F / 232 ˚C

  01:15

• 3

  Meanwhile, prepare the chicken by rubbing it with the minced garlic, drizzling with the olive oil and Worcestershire sauce and seasoning with the Traeger Pork & Poultry Rub.

• 4

  After the potatoes have been cooking for about 30 minutes, throw the chicken onto the grill.

  450 ˚F / 232 ˚C

  00:30

• 5

  Let the chicken cook 20 to 30 minutes, or until the internal temperature registers 165 degrees on an instant-read thermometer.

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

  00:30

• 6

  Pull the chicken off when it's done and set aside to allow the juices to redistribute before cutting. Check on the potatoes and pull them off when they are done.

• 7

  Pull the chicken breasts. Mix in a generous amount of Traeger Apricot BBQ Sauce.

• 8

  To assemble, slice open baked potatoes and fill them with your favorite toppings -- season liberally with salt and pepper.

• 9

  Top each potato with a heap of barbecue chicken and finish with a sprinkle of chives for garnish. Enjoy!