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Spatchcocked Chicken with Mango Habanero Glaze

20

45

Mesquite

With a Traeger glaze on hand, dinner couldn’t be easier; brush some on toward the end of cooking for an instant flavor boost of sweet heat. Spatchcocking a chicken helps it cook more evenly and more quickly. If you don’t have chicken shears, get some. They make spatchcocking a breeze.

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  • 1 (3-1/2 to 4 lb) whole chicken

  • olive oil or vegetable oil

  • Traeger Chicken Rub

  • Traeger Mango Habanero Glaze

  • 1

    Preheat the Traeger with the lid closed to 375°F; this will take about 15 minutes.
  • 2

    Meanwhile, place the chicken breast side down on a cutting board. Using kitchen scissors or poultry shears, cut along both sides of the backbone through the ribs and remove the backbone. (Remove giblets if necessary.) Turn the bird over and press down on the breastbone to flatten it a little; you may hear the breastbone crack.
    • 1 (3-1/2 to 4 lb) whole chicken

  • 3

    Brush the chicken with the olive oil and season all over with the Traeger Chicken Rub.
    • olive oil or vegetable oil

    • Traeger Chicken Rub

  • 4

    If using a leave-in meat thermometer, hold it parallel to your work surface and insert it at the thickest part of the breast near the breastbone but not touching it. If using a wireless thermometer, be sure to insert it past its safety notch. For a wired thermometer, insert it as deeply as possible. Place the chicken directly on the grill grates, breast side up. Close the lid and cook until the internal temperature reaches 165°F, 35 to 40 minutes.

    375 ˚F

    165 ˚F

  • 5

    When the chicken is almost done cooking, brush with the Traeger Mango Habanero Glaze, and cook until the glaze is set, 5 to 10 minutes.
    • Traeger Mango Habanero Glaze

  • 6

    Remove from the grill and let rest for 10 minutes before carving. Enjoy!

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