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In a blender combine cilantro, parsley, basil, mint, garlic, red pepper flake, salt pepper, lime juice and 1/2 cup olive oil and puree until smooth. Reserve some marinade for serving, and pour the remainder over chicken and refrigerate for 2-3 hours.
When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 400 degrees F and preheat, lid closed 10-15 minutes.
Remove chicken from marinade and spread on a sheet pan. Place sheet tray directly on the grill grate and cook for 20 minutes or until chicken begins to brown.
Toss carrots and red onion with 2 Tbsp olive oil and salt and pepper to taste. Scatter on the sheet tray with the chicken and return to the grill.
Cook an additional 15-20 minutes or until the carrots and onion have begun to brown and the internal temperature of the chicken registers 160 degrees F in the thickest part of the thigh.
Let the chicken rest for 5-10 minutes until the internal temperature rises to 165 degrees F.
Finish with a squeeze of lime juice and a drizzle of the reserved marinade. Enjoy!
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