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Southwestern Roasted Chicken

Traeger Kitchen


Southwestern Roasted Chicken

Prep Time

6

Hours

Cook Time

1

Hours

Serves

4 - 6

People

Effort

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What's this?

You didn't claw your way to the top of the food chain to eat vegetables, roast this rotisserie-flavored chicken on the grill and feast with friends. This bird is slathered in Mexican hot sauce, you may need a pile of rice to cool the fire that echoes in your flavor senses.

Ingredients

  • 4 Pound Whole Chicken

  • 2 1/2 Cup cold water

  • 1/3 Cup kosher salt

  • 12 Ounce Bottle or Can Beer, preferably Mexican

  • 1 Whole Orange, Juiced (Reserve Rinds)

  • 1 Whole lime, juiced (rind reserved)

  • 1 Whole Onion, thinly sliced

  • 2 Clove garlic, minced

  • 2 Teaspoon Mexican-Style Hot Sauce

  • 1 Teaspoon dried oregano, preferably Mexican

  • 2 Tablespoon vegetable oil

  • 2 Tablespoon Traeger Cajun Rub

Steps

  • 1

    Remove any giblets from the cavity of the chicken as well as any excess fat.
  • 2

    In a large bowl, combine the water and salt and stir with a wooden spoon until the salt crystals dissolve.
  • 3

    Add the beer (it may foam up some, but it will settle down). Add the orange juice, lime juice, onion, garlic, hot sauce, and oregano and stir to combine.
  • 4

    Submerge the chicken in the brine or transfer to a large resealable plastic bag. (We like to double bag the chicken or set the bag in a separate bowl to contain leaks.) Refrigerate for 4 to 6 hours.
  • 5

    Remove the chicken from the brine and discard the brine. Wash the chicken inside and out under cold running water. Dry thoroughly with paper towels. Tuck the orange and lime rinds in the main cavity.
  • 6

    Oil the outside of the bird with the vegetable oil and dust with the Traeger Cajun Rub. Tuck the wingtips behind the back. Tie the legs together with butcher's string. (This gives you a moister bird and a more attractive presentation.)
  • 7

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
  • 8

    Place the chicken on the grill grate, breast-side up, and close the lid. Roast the chicken until an instant-read meat thermometer inserted into the thickest part of a thigh registers a temperature of 165℉, 1-1/4 to 1-1/2 hours.
  • 9

    Remove the chicken to a platter and allow it to rest for 5 minutes. Untie the legs and carve. Enjoy!