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Smoked Portuguese Chicken
By Traeger Kitchen
South American spices develop through a long marinade, giving the bird a rich color, before the chicken is smoked to poultry perfection on the Traeger.
Prep Time
1 Days
Cook Time
3 Hours
Pellets
Apple
Ingredients
How many people are you serving?
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Whole | whole chicken |
| 1/3 Cup | lemon, juiced |
| 1/4 Cup | extra-virgin olive oil |
| 2 Tablespoon | smoked paprika |
| 2 Tablespoon | dried oregano |
| 2 Tablespoon | Sugar |
| 4 Clove | garlic, crushed |
| 1 | green or red chiles, sliced |
| 1 Tablespoon | Salt |
Steps
1
Chef Tip: This recipe requires marinating overnight for best results.
2
Combine lemon juice, olive oil, paprika, oregano, sugar, garlic, red chili and salt. Rub mixture over chicken.
Ingredients
1 Whole whole chicken
1/3 Cup lemon, juiced
1/4 Cup extra-virgin olive oil
2 Tablespoon smoked paprika
2 Tablespoon dried oregano
2 Tablespoon Sugar
4 Clove garlic, crushed
1 green or red chiles, sliced
1 Tablespoon Salt
3
Place in large resealable plastic bag and marinate in refrigerator for 24 hours.
4
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
5
Roast chicken until it reaches an internal temperature of 165℉ (about 3 hours). Let rest 15 to 20 minutes before carving. Enjoy!
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
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