Spatchcocked Chicken with Toasted Fennel & Garlic

Ingredients

Units of Measurement:

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Steps

• 1

  To Spatchcock the chicken, remove the backbone by cutting down both sides of the backbone.

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  Ingredients

  • 6 Pound whole chicken

• 2

  Next turn the bird over and make a cut down the keel bone, which is right in the center. This will allow the chicken to lay flat.

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• 3

  When ready to cook, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

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• 4

  While the grill is preheating, rub the chicken with the fennel, garlic, salt, and pepper, and let it come almost to room temperature (this will help it cook faster).

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  Ingredients

  • 1 Tablespoon toasted fennel seed

  • 2 Clove garlic, minced

  • 1 Tablespoon salt

  • 1/2 Tablespoon pepper

• 5

  Place the chicken, skin-side down on the grill. Cook 8 to 10 minutes, or until there are good grill marks.

  

  Grill: 450 ˚F

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• 6

  Turn the chicken over and cook until the meat reaches an internal temperature of 160 degrees. Enjoy!

  

  Grill: 450 ˚F

  

  Probe: 160 ˚F

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