Blackened, spicy, crispy skin is the stuff dreams are made of. Although the technique of blackening proteins is commonly known as a classic Cajun approach, there's no reason why we can't all join in on the fun.
We've come up with a tasty blend of spices to remind you of those good ole' Cajun days (even if you don't have any, yet). We love experimenting with different cuisines on the Traeger and one of the cheapest ways to do so is by getting the proverbial "whole hog" or in this case the whole chicken and enjoying every single part of it. Why pay more for the labor cost of cutting and trimming the chicken? It's cheaper and juicer to Traeger and devour the entire crispy, plump little bird.
TRAEGER'ED BLACKENED CHICKEN
PREP TIME: 20 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Apple, Cherry, Hickory or Mesquite
SERVES: 4 to 6
1 whole 3-4 lb. chicken, neck and giblets removed
2 teaspoons smoked paprika
1 teaspoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoon onion powder
2 teaspoons smoked kosher salt, or kosher salt
1 teaspoon cracked black pepper
1 1/2 teaspoon cayenne pepper
1 teaspoon sugar
1/2 teaspoon thyme
4 tablespoons butter, melted
1 apple, for aromatics
2 cloves garlic, for aromatics
1 bunch thyme, for aromatics
Parsley, for serving
Start the Traeger on Smoke with lid open until the fire is established (about 5 minutes). Preheat the Traeger to High heat with the lid closed, 10 to 15 minutes.
Meanwhile mix together all of the spices in a small bowl.
Cut up the apples and garlic, or whatever aromatics you choose to use, into chunks.
Coat the chicken inside and out with the seasoning mixture and stuff the aromatics inside the cavity of the bird. Let the seasoning permeate the chicken while the Traeger preheats. You could even season the chicken the night before and keep it in the fridge.
Use butcher's twine to tie the legs together and tuck the wings under the chicken's back. Place directly on the grill grate and cook for about 1 hour or until the temperature of the thigh registers 165 degrees F on an instant-read thermometer.
During the last 15 minutes of cooking, brush the chicken with the melted butter.
Take the chicken off the Traeger and let it rest for 15 minutes before carving and serving. Make sure everyone gets some of that crunchy skin!
Traeger'ed Blackened Chicken Recipe.docx (11.97 kb)