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Bacon Jalapeño Chicken
By Traeger Kitchen
To honor National Poultry Day, we’ve created a supercharged rotisserie-style chicken. This bird has savory bacon, butter, and jalapeños stuffed beneath the skin and roasting it on the Traeger will lock in the juices and encrust it with flavor.
Prep Time
15 Minutes
Cook Time
1 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 | jalapeño, seeded and diced |
| 6 | bacon |
| 4 Tablespoon | butter |
| 3 Teaspoon | Cajun seasoning |
| 1 Whole | chicken |
| To Taste | Traeger Rub |
Steps
1
Start by mixing together the softened butter, diced jalapeños, and 1 teaspoon of cajun seasoning. Dice the bacon and mix it in.
Ingredients
2 jalapeño, seeded and diced
6 bacon
4 Tablespoon butter
3 Teaspoon Cajun seasoning
2
Start the Traeger and set the temperature to 450°. Preheat, lid closed, for about 15 minutes.
450 ˚F / 232 ˚C
3
Take about half of the butter mixture and put it under the skin on the breast of the chicken and smear the butter around to distribute it evenly.
Ingredients
1 Whole chicken
4
Season the outside with a mixture of the cajun seasoning and the Traeger Rub. (Make sure you throw a few shakes inside the cavity of the bird too.)
Ingredients
To Taste Traeger Rub
5
Put the chicken directly on the Traeger and cook for about 1 hour or until the internal temperature registers 140 degrees F.
450 ˚F / 232 ˚C
140 ˚F / 60 ˚C
6
Then smear the rest of the bacon butter on the outside of the chicken and cook until it reaches 165 degrees F. Enjoy!
450 ˚F / 232 ˚C
165 ˚F / 74 ˚C
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