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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 275 degrees F and preheat, lid closed, 10-15 minutes.
Remove chicken from brine and discard the brine. Pat chicken dry.
Place chicken directly on grill grate and cook 1 1/2 – 2 hours or until the internal temperature reaches 165 degrees F.
While the chicken is cooking, combine vinegar, sugar, salt, black peppercorns and orange zest in a medium sauce pan and cook over medium high heat until salt and sugar dissolve. Pour over cherries, cover and transfer to fridge. Let sit at least 1 hour before using.
In a small bowl stir together ricotta, parsley, chives, lemon zest and salt and pepper. Reserve until ready to serve.
Once chicken is cooked through, allow to sit ten minutes before slicing.
To build the sandwich, smear whole grain mustard on one side of the roll and the ricotta mixture on the other. Layer sliced chicken, pickled cherries and arugula. Enjoy!