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BBQ Halved Chickens By Doug Scheiding

Doug Scheiding


BBQ Halved Chickens By Doug Scheiding

Prep Time

3 Hours

Cook Time

1 Hours

Effort
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Pellets

Apple

Half the chicken with 100% of the flavor. Injected with Butcher's BBQ Honey, seasoned with Pork & Poultry, cooked over applewood and glazed with a tangy, sweet apricot sauce.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      For the Injection Mixture: Mix the butchers BBQ honey with 2 cups of water. Let the injection sit for at least 30 minutes then filter it through a fine mesh strainer.
    • 2

      Place the chicken, breast side down, on a cutting board with the neck pointing away from you.
    • 3

      Cut along one side of the backbone, staying as close to the bone as possible, from the neck to the tail. Repeat on the other side of the backbone then remove it.
    • 4

      Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open. Cut down either side of the breast bone then use your fingers to pull it out.
    • 5

      Inject one full tube into the leg, one into the thigh and two into the breast. Lay the chicken skin side up on a sheet tray and place in the fridge, uncovered for 3 hours.
    • 6

      Rub the skin with canola oil then season liberally with Traeger Pork & Poultry rub.
    • 7

      When ready to cook, set temperature to 325℉ and preheat, lid closed for 15 minutes.
    • 8

      Place chicken directly on the grill grate skin side up and cook for 1 to 1-1/2 hours or until the internal temperature reaches 160℉.
      Grill Icon
      Grill325˚
      Probe Icon
      Probe160˚
    • 9

      Mix the BBQ sauce, apricot sauce, honey and vinegar together. Brush the glaze all over the chicken skin and cook 5 minutes more.
      Grill Icon
      Grill325˚
    • 10

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

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