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Smoked Portuguese Chicken

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 Hr

Pellets

Apple
Yields: 2 Servings

Ingredients

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
Units of Measurement:

Steps

  • Step 1

    Chef Tip: This recipe requires marinating overnight for best results.

  • Step 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

  • Step 3

    Place in large resealable plastic bag and marinate in refrigerator for 24 hours.

  • Step 4

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

    350 ˚F / 177 ˚C

  • Step 5

    Roast chicken until it reaches an internal temperature of 165℉ (about 3 hours). Let rest 15 to 20 minutes before carving. Enjoy!

    03:00

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

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