Juicy and tender, this bird has crispy roasted skin for finger-licking good chicken.
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When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Remove the neck and gizzards from the cavity of the bird. Rinse and wipe the outside and inside of the chicken with a paper towel. Tie chicken legs together with butcher twine and tuck wings.
Apply an even coat of the Traeger Big Game Rub to the inside and outside of the chicken.
Place chicken on the grill grate and cook for 60 minutes. After an hour, check the temperature of the bird in the thickest part of the leg. The temperature needs to be between 165 and 180℉. Check every 15 minutes if not up to temperature. When the leg reaches desired internal temperature, check the temperature of the breast. The breast needs to reach an internal temperature of 165℉ before it is done.
Let bird rest for 15 to 20 minutes for slicing. Enjoy!
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