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Smoked Chicken with Apricot BBQ Glaze

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Mesquite

You can't beat savory and sweet. Chicken is halved and rubbed down with our Chicken Rub blend, smoked and mopped with apricot BBQ glaze.

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  • 2 Whole chickens, halved, excess fat trimmed

  • 4 Tablespoon Traeger Chicken Rub

  • 1 Cup Traeger Apricot BBQ Sauce

  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Season the chicken with Traeger Chicken Rub.

    • 2 Whole chickens, halved, excess fat trimmed

    • 4 Tablespoon Traeger Chicken Rub

  • 3

    Insert the probe into the thickest part of the breast, avoiding any bones. Place the chicken directly on the grill grates, bone-side-down. Close the lid and cook for 1 hour or until the internal temperature reaches 160°F.

    375 ˚F

    160 ˚F

  • 4

    Baste each chicken half with the Traeger Apricot BBQ Sauce. Close the lid and cook for 10 minutes.

    • 1 Cup Traeger Apricot BBQ Sauce

  • 5

    Remove the chicken from the grill and allow it to rest for 5-10 minutes. Portion each half by removing the leg and cutting each breast in half. This will leave you with four legs and 8 breast pieces. Serve with your favorite vegetables or sides. Enjoy!

Tips From the Pros: How to Smoke a Whole Chicken

Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.

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