Soda Pop: It's not just your plain, ordinary beverage anymore. Stick it up a chicken and it can transform the bird from bland and boring to one of the most moist and succulent pieces of poultry that you've ever slightly accosted and grilled. We tricked out this amazing recipe for Dr. Pepper Chicken by Bullfrog Boy to make it fit for the Traeger, with the help of our Chicken Throne, of course.
PREP TIME: 5 minutes, plus let marinate overnight for 12 to 24 hours
COOK TIME: 40 to 60 minutes
SERVES: 2 to 4
RECOMMENDED PELLETS: Hickory, Oak, Pecan or Alder
1 3 to 4 pound whole chicken
1 can Dr. Pepper
1 lemon, cut into wedges
1 bunch of sage
Traeger Chicken Rub
1 teaspoon Traeger Kansas City BBQ Rub, or your favorite rub
Traeger Chicken Throne
Rinse chicken in cold water and pat dry with paper towels. Cover the chicken all over with Traeger Chicken Rub; make sure to drop some in the inside too. Place in large bag or bowl and cover and refrigerate for 12 to 24 hours.
When ready to cook, set the Traeger to Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat the grill to 375 degrees F with the lid closed for 10 to 15 minutes.
Take the chicken out of the fridge and stuff the fresh sage and lemon wedges inside of the cavity of the bird. (These just add an extra flavor to the chicken so you could omit them if you're in a pinch.)
Pour half the Dr. Pepper into the Chicken Throne (drink the rest) and add a teaspoon of our amazing new rub, Kansas City BBQ Rub. (You could sub it for more of the Chicken Rub or another favorite rub.)
After placing your chicken on the Chicken Throne, stand the chicken in the center of your hot grate.
Cook the chicken till the skin is golden brown and the internal temperature is about 170 F on a instant-read thermometer. Takes anywhere from 40 minutes to an hour.
De-throne that chicken and enjoy!!