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Traeger Smoked Chicken
Created by: Howcan Team
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 1/4 cup olive oil
- 2 tablespoons of your favorite BBQ rub
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 cup hickory wood chips, soaked in water for 30 minutes
Instructions
- Preheat your Traeger grill to 225°F according to manufacturer's instructions.
- Rinse the chicken and pat dry with paper towels. Rub the olive oil all over the chicken, then season with the BBQ rub, kosher salt, and black pepper, making sure to season the inside cavity as well.
- Once the grill is preheated, drain the wood chips and add them to the grill's pellet hopper.
- Place the chicken directly on the grill grates breast side up. Close the lid and smoke for 2-3 hours, or until the internal temperature of the thickest part of the chicken reaches 165°F.
- Carefully remove the chicken from the grill and let it rest for 10 minutes before carving.
- Serve and enjoy!
Traeger Smoked Chicken has a rich history dating back to the early days of American barbecue. This dish has its roots in the southern United States, where pitmasters and chefs perfected the art of smoking chicken over wood-fired grills. The method of slow-cooking the chicken over a low, smoky heat infuses it with a deliciously smoky flavor and tender texture. Today, Traeger Smoked Chicken is a popular dish at barbecue joints and restaurants across the country, especially in the southern regions. The key to making the best Traeger Smoked Chicken lies in using high-quality, fresh chicken and the right blend of wood chips for that perfect smoky flavor. For an alternative method, some chefs swear by brining the chicken before smoking to ensure maximum juiciness and flavor. The best version of this dish can be found at renowned barbecue spots and eateries known for their expertise in smoking meats.
200 min
6
320 calories
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