Smoked Ditch Chicken
By Traeger Kitchen
This recipe by Backcountry Hunters & Anglers is seasoned with snappy flavors and hardwood Traeger smoke for a quick dinner or post-hunting feast.
Prep Time
15 Min
Cook Time
1 Hr
30 Min
Pellets
Hickory
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 | pheasant breasts or quarters |
| As Needed | Traeger Blackened Saskatchewan Rub |
| 3 Tablespoon | Smoky Okie's Rooster Booster Poultry Seasoning |
| 1 | white onion |
| 1 | red bell pepper |
| 4 Tablespoon | Olive oil |
| To Taste | Salt |
| To Taste | Pepper |
| 1 | Box Uncle Ben's Ready Rice Pilaf |
Steps
1
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
275 ˚F / 135 ˚C
2
Clean and rinse pheasant breasts and thighs; place in a large resealable bag.
3
Add a liberal amount of Traeger Blackened Saskatchewan Rub and Rooster Booster. Shake vigorously and set aside.
4
Slice the onions into thin sections. Quarter the peppers, removing the core.
5
Brush onions and peppers lightly with olive oil and lightly apply salt and pepper.
6
Place the vegetables on tin foil on one side of the grill. Give the vegetables an ample head start on the pheasant (at least an hour), as pheasant is lean and will cook quickly.
275 ˚F / 135 ˚C
01:00
7
After allowing the vegetables to smoke for at least an hour, place the pheasant on the grill, keeping the grill at 275°F. Cook for 30 to 45 minutes. Remove the pheasant and vegetables from the grill and serve over a bed of rice pilaf. Enjoy!
275 ˚F / 135 ˚C
00:30
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