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BBQ Spatchcocked Chicken

Difficulty 1/5
|
Prep time 20 mins

Cook time 45 mins
|
Serves 2-4

Hardwood Mesquite

You don't need a backbone to pack a punch. This evenly cooked hen is juicy throughout and mopped with some serious Sweet & Heat sauce. You may never make chicken the same again.

Ingredients

1 whole chicken

1/4 CUP TRAEGER CHICKEN RUB

OLIVE OIL, as Needed

Preparation

When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.

With a large knife or shears, cut the bird open along the backbone on both sides, through the ribs, and remove the backbone.

Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly. Brush chicken with olive oil and season both sides with Traeger Chicken rub.

Place the poultry on the Traeger, breast side up and cook for 35 to 40 minutes or until a thermometer inserted into the breast registers 160℉.

In the last few minutes of cook time, brush the chicken with BBQ sauce and cook for 2 minutes more until glaze is set.  

Remove from the grill and let rest 5 minutes before slicing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

Access this, and over a thouseand other Treager recipes on the Traeger App.

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