Switch your chicken routine up and go with the bold flavors of Dennis the Prescott’s Chicken Tikka Drumsticks. These bad boys take an overnight bath in a marinade before going directly on the grill. Garnish with curry lime yogurt, fresh lime, cilantro and sliced red onion for wood-fired perfection.
Pellet Grill Poultry Recipes
Crack open the wood-fired flavor with Rob Mondavi’s Lemon Rosemary Beer Can Chicken. This simple to make recipe pairs perfectly with Traeger’s Winemaker’s Blend Pellets and any of your favorite medium body red or white wines. Start by coating the entire chicken with the lemon juice, then sprinkle with salt, pepper and rosemary. Pop half a can of beer inside the chicken, and carefully place it on the grill. Once the chicken hits 165 degrees it’s good to go.
Take a trot on the wild side with John Dudley’s Grilled Wild Turkey Orange Cashew Salad. Start with two skinless, wild turkey breasts and marinade them in teriyaki sauce, fresh ginger and a blood orange soda. Roast on the Traeger, slice when finished and combine with a cashew salad.
Strapped for time, or looking to maximize space on your grill? Then a spatchcocked turkey is the way to go. Start by removing the turkey’s backbone, which will include cutting through the ribs. Then split the breast bone by pushing down with your hands to spread the turkey flat. Season generously then lay the bird spread out directly on the grill.
Serve up wood-fired flavor the whole family will enjoy with Traeger’s Baked Chicken Pot Pie. Our easy-to-make recipe begins with sautéed onions and celery joined with chicken gravy and cream or milk. Add in peas, carrots, herbs and diced chicken and transfer to a cast iron skillet. Top with a frozen puff pastry and cook directly on the grill at 400 degrees F for 30 minutes, and you’ll be good to go.