By Traeger Kitchen
You didn't claw your way to the top of the food chain to eat vegetables, roast this rotisserie-flavored chicken on the grill and feast with friends. This bird is slathered in Mexican hot sauce, you may need a pile of rice to cool the fire that echoes in your flavor senses.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.4 Pound | (3-1/2 to 4 lb) chicken, giblets and excess fat removed |
2 1/2 Cup | cold water |
1/3 Cup | kosher salt |
12 Ounce | Bottle or Can Beer, preferably Mexican |
1 Whole | Orange, Juiced (Reserve Rinds) |
1 Whole | lime, juiced (rind reserved) |
1 Whole | Onion, thinly sliced |
2 Clove | garlic, minced |
2 Teaspoon | Mexican hot sauce, for serving |
1 Teaspoon | dried oregano, preferably Mexican |
2 Tablespoon | vegetable oil |
2 Tablespoon | Traeger Cajun Rub |
1
Remove any giblets from the cavity of the chicken as well as any excess fat.
2
In a large bowl, combine the water and salt and stir with a wooden spoon until the salt crystals dissolve.
3
Add the beer (it may foam up some, but it will settle down). Add the orange juice, lime juice, onion, garlic, hot sauce, and oregano and stir to combine.
4
Submerge the chicken in the brine or transfer to a large resealable plastic bag. (We like to double bag the chicken or set the bag in a separate bowl to contain leaks.) Refrigerate for 4 to 6 hours.
5
Remove the chicken from the brine and discard the brine. Wash the chicken inside and out under cold running water. Dry thoroughly with paper towels. Tuck the orange and lime rinds in the main cavity.
6
Oil the outside of the bird with the vegetable oil and dust with the Traeger Cajun Rub. Tuck the wingtips behind the back. Tie the legs together with butcher's string. (This gives you a moister bird and a more attractive presentation.)
7
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
02:45
8
Place the chicken on the grill grate, breast-side up, and close the lid. Roast the chicken until an instant-read meat thermometer inserted into the thickest part of a thigh registers a temperature of 165℉, 1-1/4 to 1-1/2 hours.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
01:30
9
Remove the chicken to a platter and allow it to rest for 5 minutes. Untie the legs and carve. Enjoy!
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