Smoke Roasted Chicken with Herbed Butter

Steps

• 1

  In a small bowl, combine butter, scallions, garlic, minced fresh herbs, Traeger Chicken Rub and lemon juice. Blend well with a wooden spoon.

  Ingredients

  • 8 Tablespoon unsalted butter, room temperature

  • 1  scallion, minced

  • 1 Clove garlic, minced

  • 2 Tablespoon minced fresh herbs such as thyme, rosemary, sage or parsley

  • 1 1/2  Traeger Chicken Rub

  • 1/2 Tablespoon Fresh lemon juice

• 2

  Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels.

  Ingredients

  • 1  (4 to 4-1/2 lb) chicken

• 3

  Sprinkle a generous amount of Traeger Chicken Rub into the cavity of the chicken

  Ingredients

  • To Taste Traeger Chicken Rub

• 4

  Gently loosen the skin around the chicken breast and slide in a few tablespoons of the herb butter and cover evenly. Smear the outside of the chicken with the remaining herb butter.

• 5

  Tuck the chicken wings behind the back. Tie the legs together with butcher’s twine.

• 6

  Sprinkle the outside of the chicken with more Traeger Chicken Rub and insert sprigs of fresh herbs into the cavity of the chicken if desired.

• 7

  When ready to cook, set Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 8

  When grill is hot, place chicken directly on the grill grate, breast side up. Cook for 1 to 1-1/4 hours or until the internal temperature registers 165℉. If the chicken is browning too quickly, loosely cover the breast and legs with foil and continue to cook.

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

• 9

  Remove from the grill and let rest 15 minutes at room temperature before carving. Serve. Enjoy!