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Spatchcocked Chicken with Toasted Fennel & Garlic

20

45

Mesquite

The best way to hand deliver all that smoky aroma directly from your Traeger to your bird (and then your taste buds) is to spatchcock it. It’s not just fun to say, spatchcocking your chicken allows it to lay flat and soak up every last bit of hardwood flavor while it roasts to juicy perfection.

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  • 6 Pound whole chicken

  • 1 Tablespoon toasted fennel seed

  • 2 Clove garlic, minced

  • 1 Tablespoon salt

  • 1/2 Tablespoon pepper

  • 1

    To Spatchcock the chicken, remove the backbone by cutting down both sides of the backbone.

    • 6 Pound whole chicken

  • 2

    Next turn the bird over and make a cut down the keel bone, which is right in the center. This will allow the chicken to lay flat.

  • 3

    When ready to cook, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

  • 4

    While the grill is preheating, rub the chicken with the fennel, garlic, salt, and pepper, and let it come almost to room temperature (this will help it cook faster).

    • 1 Tablespoon toasted fennel seed

    • 2 Clove garlic, minced

    • 1 Tablespoon salt

    • 1/2 Tablespoon pepper

  • 5

    Place the chicken, skin-side down on the grill. Cook 8 to 10 minutes, or until there are good grill marks.

    : 450 ˚F

  • 6

    Turn the chicken over and cook until the meat reaches an internal temperature of 160 degrees. Enjoy!

    : 450 ˚F

    : 160 ˚F

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