Roasted Rosemary Orange Chicken
By This content is no longer available.
This bird is the word, and that word is spatchcock. Immerse your chicken in a fresh orange and rosemary brine overnight, then grill it directly on the grates for juicy, wood-fired perfection.
Prep Time
15 Min
Cook Time
45 Min
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (3-4 lb) whole chicken, backbone removed |
Marinade
| 1/4 Cup | Olive oil |
| Zest of 1 orange | |
| Juice of 2 oranges | |
| 2 Teaspoon | Dijon mustard |
| 3 Tablespoon | chopped fresh rosemary leaves |
| 2 Teaspoon | kosher salt |
Steps
1
Pat the chicken dry with paper towels. Flip the chicken breast-side up and press down on the breastbone to flatten.
2
Make the marinade: In a medium bowl, whisk together the olive oil, orange zest and juice, Dijon mustard, rosemary, and salt.
3
Place the chicken in a shallow baking dish large enough for it to sit fully opened. Pour the marinade over the chicken and rub to coat all over. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight, flipping over once.
4
When ready to cook, set Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
5
Remove the chicken from the marinade. Place the chicken directly on the grill grates, skin-side down. Close the lid and cook until the skin is well-browned, 25-30 minutes. Flip and insert the probe into the thickest part of a chicken breast. Close the lid and continue cooking until the internal temperature reaches 165℉, 5-15 minutes more.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
00:45
6
Remove the chicken from the grill and let rest for 10 minutes before carving. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.