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Smoked Portuguese Chicken

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Apple

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.

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  • 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

  • 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.

    • 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

  • 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

    165 ˚F

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