Smoke Roasted Chicken with Herb Butter

Ingredients

Units of Measurement:

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Steps

• 1

  In a small bowl, combine butter, scallions, garlic, minced fresh herbs, Traeger Chicken Rub and lemon juice. Blend well with a wooden spoon.

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  Ingredients

  • 8 Tablespoon butter, room temperature

  • 1 Scallions, minced

  • 1 Clove garlic, minced

  • 2 Tablespoon Fresh Herbs (Thyme, Rosemary, Oregano, Basil, Sage or Parsley, Minced)

  • 1 1/2 Tablespoon Traeger Chicken Rub

  • 1/2 Tablespoon fresh lemon juice

• 2

  Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels.

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  Ingredients

  • 1 (4 to 4-1/2 lb) chicken

• 3

  Sprinkle a generous amount of Traeger Chicken Rub into the cavity of the chicken.

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  Ingredients

  • To Taste Traeger Chicken Rub

• 4

  Gently loosen the skin around the chicken breast and slide in a few tablespoons of the herb butter and cover evenly. Smear the outside of the chicken with the remaining herb butter.

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• 5

  Tuck the chicken wings behind the back. Tie the legs together with butcher’s twine.

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• 6

  Sprinkle the outside of the chicken with more Traeger Chicken Rub and insert sprigs of fresh herbs into the cavity of the chicken if desired.

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• 7

  When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.

  

  Grill: 400 ˚F

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• 8

  When grill is hot, place chicken directly on the grill grate, breast side up. Cook for 1 to 1-1/4 hours or until the internal temperature registers 165℉. If the chicken is browning too quickly, loosely cover the breast and legs with foil and continue to cook.

  

  Grill: 400 ˚F

  

  Probe: 165 ˚F

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• 9

  Remove from the grill and let rest 15 minutes at room temperature before carving. Serve. Enjoy!

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