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Grilled Greek Chicken with Garlic & Lemon

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Hickory

Get your Greek on with this citrus-infused chicken--it’s tangy & highly addictive.

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  • 2 Whole Roasting Chicken, 3.5-4lbs, each cut into 8 pieces

  • 2 Whole lemons, quartered

  • Cup extra-virgin olive oil

  • 4 Clove garlic, minced

  • 1 1/2 Tablespoon Oregano, fresh

  • 1 As Needed Traeger Chicken Rub

  • 1 Cup Broth, chicken

  • 1

    Arrange the chicken pieces in a single layer in a large roasting pan. Squeeze the juice from each piece of lemon over the chicken, catching any seeds in your fingers. Tuck the lemon rinds in with the chicken. Drizzle the olive oil over all.

    • 2 Whole Roasting Chicken, 3.5-4lbs, each cut into 8 pieces

    • 2 Whole lemons, quartered

    • Cup extra-virgin olive oil

  • 2

    Sprinkle the garlic over the chicken. Dust the chicken with the fresh oregano, and season it generously with the Traeger Chicken rub, or salt and black pepper. Pour the chicken broth into the pan.

    • 4 Clove garlic, minced

    • 1 1/2 Tablespoon Oregano, fresh

    • 1 As Needed Traeger Chicken Rub

    • 1 Cup Broth, chicken

  • 3

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
  • 4

    Roast the chicken for an hour, or until the juices run clear or the internal temperature reaches 165℉ on an instant-read meat thermometer.

    350 ˚F

    165 ˚F

  • 5

    Transfer to a platter or plates and spoon some of the juices on top. Let rest 3 minutes before serving. Enjoy!

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