Spatchcocked Traeger Chicken
Quick cooking and full of flavor, this chicken is spatchcocked and seasoned then tossed on the Traeger for maximum wood-fired flavor. In just about an hour, you'll have dinner on the table.
Equipment
- Traeger Ironwood XL Grill
- Messermeister Kitchen Shears
- Meater thermometer
Ingredients
- 1 whole chicken (about 3-5 pounds)
- 1/2 cup hot sauce binder we used Traeger Original Hot Sauce
- 1/2 cup seasoning of your choice we used Traeger Anything Rub
Instructions
- Preheat your Traeger grill to 325*.
- Unwrap the chicken and pat it dry with a paper towel.
- On a big cutting board, flip the chicken breast side down so that the neck/spine is facing up.
- Using a set of sharp kitchen shears, clip through the chicken carcass on either side of the spine (about 1.5" apart), to remove the backbone.
- Flip the chicken over again and press down with both palms on the breasts, breaking the breastbone.
- Press the chicken until fairly even.
- Rub the chicken all over with hot sauce binder.
- Then season the chicken generously with rub, being sure to get under the wing folds and on the cut side.
- Place the chicken in the center of the preheated grill and insert a Meater thermometer probe in the thickest part of the breast.
- Pair the thermometer with the app and set a desired temperature of 165*.
- Roast the chicken in the grill until the temperature of the breast hits 165-- about 60 minutes.
- Pull the chicken from the grill and tent loosely with foil while resting on a cutting board.
- Using a sharp knife, carve the chicken into individual pieces and slice the breast meat to serve.