Add Asian zing to your entree for barbecue from the other side of the globe.
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Rinse chicken in cold water and pat dry with paper towels. Cover the chicken all over with Traeger Asian BBQ 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 375℉ and preheat, lid closed for 15 minutes.
Open your can of ginger ale and take a few big gulps. Set the can of soda on a stable surface. Take the chicken out of the fridge and place the bird over top of the soda can. The base of the can and the two legs of the chicken should form a sort of tripod to hold the chicken upright.
Stand the chicken in the center of your hot grate and cook the chicken till the skin is golden brown and the internal temperature is about 165℉ on a instant-read thermometer, approximately 40 minutes to 1 hour.
De-throne chicken. Enjoy!
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