By Traeger Kitchen
Saucy chicken with a generous dose of garlic keeps the BBQ blues away.
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|4 Tablespoon||Olive oil|
|4||garlic cloves, finely minced|
|2 Tablespoon||Worcestershire sauce|
|As Needed||Traeger Blackened Saskatchewan Rub|
|1 Cup||Traeger Apricot Sauce, or as needed|
|1 Cup||Traeger 'Que Sauce, or as needed|
|1 Cup||Traeger Texas Spicy BBQ Sauce, or as needed|
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
In a medium bowl, add the olive oil, garlic, and Worcestershire sauce, and mix to combine. Add the chicken to the bowl and toss to coat. Season the chicken on all sides with Traeger Blackened Saskatchewan Rub.
4 Tablespoon Olive oil
4 garlic cloves, finely minced
2 Tablespoon Worcestershire sauce
4 chicken breasts
4 chicken legs
As Needed Traeger Blackened Saskatchewan Rub
In a small bowl, combine the Traeger Apricot Sauce, Traeger 'Que Sauce, and Traeger Texas Spicy BBQ Sauce, using equal parts of each. Mix well.
1 Cup Traeger Apricot Sauce, or as needed
1 Cup Traeger 'Que Sauce, or as needed
1 Cup Traeger Texas Spicy BBQ Sauce, or as needed
Insert the probe horizontally into the center of the chicken breast or leg, avoiding the bone if applicable. Place the chicken pieces directly on the grill grates. Close the lid and cook until the internal temperature reaches 165 °F, 20-30 minutes. Baste with the BBQ sauce during the last five minutes of cooking.
450 ˚F / 232 ˚C
165 ˚F / 74 ˚C
Remove the chicken from the grill and allow to rest for 5 minutes before serving. Enjoy!
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