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Bacon Jalapeño Chicken

15

1

Hickory

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.

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  • 2 jalapeño, seeded and diced

  • 6 bacon

  • 4 Tablespoon butter

  • 3 Teaspoon Cajun seasoning

  • 1 Whole chicken

  • Traeger Rub

  • 1

    Start by mixing together the softened butter, diced jalapeños, and 1 teaspoon of cajun seasoning. Dice the bacon and mix it in.

    • 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

  • 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.

    • 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.)

    • 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

    140 ˚F

  • 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

    165 ˚F

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