Go Back
Two finished chicken halves on a cutting board.

Grilled Peach Habanero BBQ Chicken

thisjewcanque
A whole chicken is broken down into two halves, dry brined and then grilled on the Traeger before being sauced with HeadCountry's new Peach Habanero BBQ Sauce. The result is incredibly tasty and juicy chicken with a touch of heat and amazing flavor. With these versatile chicken halves, you have dinner on the table in no time!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Dry Brine Time 1 hour
Total Time 1 hour 55 minutes
Course chicken, main, meal prep, poultry
Cuisine American, BBQ, fusion, Mexican
Servings 4

Equipment

  • Traeger grill
  • Cutting board
  • Cleaver or kitchen shears
  • pastry brush
  • Wire rack and cookie sheet
  • Small bowl

Ingredients
  

  • 1 Whole chicken
  • 2 cups HeadCountry's new Peach Habanero BBQ Sauce
  • 1/2 cup HeadCountry's Sweet & Spicy Seasoning
  • 4 tbsp Kosher salt

Instructions
 

  • In a small bowl, combine the HeadCountry Sweet & Spicy seasoning blend with the kosher salt.
  • Mix to combine.
  • Unwrap the chicken and place it on a cutting board, breast side down.
  • Using kitchen shears, a sharp knife or cleaver, cut the chicken on either side of the backbone, about 1" apart.
  • Remove the backbone and discard.
  • Flip the chicken over and press hard to crack the breastbone, creating a flattened (spatchcocked) chicken.
  • Using a knife or scissors, cut the chicken in half down the middle, creating two mirror pieces.
  • Season the chicken halves all over (top and bottom) with the prepared seasoning blend.
  • Place the chicken halves on a wire rack over a cookie sheet and refrigerate, uncovered, for at least 1 hour.
  • Preheat your Traeger Grill to 325*.
  • Remove the chicken from the fridge and place the halves in the preheated grill.
  • Cook for about 30 minutes and check the internal temperature.
  • When it reaches 145*, open the grill and sauce the chickens.
  • Using the squirt bottles on the new HeadCountry Peach Habanero BBQ sauce, cover the chicken halves with sauce.
  • Use a brush or spoon to spread evenly, if desired.
  • Close the lid and allow the sauced chicken halves to keep cooking until they reach about 160*.
  • Move the chicken to a cutting board and tent with foil, allowing the carry-over cook to reach 165*.
  • Serve the sauced chicken halves with your favorite sides and enjoy the Mexican-inspired BBQ.
Keyword grilled chicken halves, peach habanero bbq chicken halves, peach habanero bbq sauce, traeger chicken halves