By Traeger Kitchen
We’re bringing the heat with this spicy BBQ chicken recipe. Puréed Thai chiles and Scotch bonnet peppers are combined with garlic and onion, then smothered over a whole chicken for one fiery bird.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.6 | Thai chiles |
2 Tablespoon | sweet paprika |
1 | Scotch bonnet pepper |
2 Tablespoon | Sugar |
3 Tablespoon | kosher salt |
1 Medium | white onion |
5 Clove | garlic |
4 Cup | grapeseed oil |
1 | whole chicken |
1
In a food processor or blender, combine the Thai chiles, paprika, Scotch bonnet pepper, sugar, salt, onion, garlic, and grapeseed oil together until smooth.
6 Thai chiles
2 Tablespoon sweet paprika
1 Scotch bonnet pepper
2 Tablespoon Sugar
3 Tablespoon kosher salt
1 Medium white onion
5 Clove garlic
4 Cup grapeseed oil
2
Smother the chicken with the mixture and let it rest in fridge overnight.
1 whole chicken
3
When ready to cook, set the Traeger temperature to 300℉ and preheat, lid closed for 15 minutes.
300 ˚F / 149 ˚C
4
Place chicken on the grill breast side up, and smoke for 3 hours, or until it reaches an internal temperature of 165℉ in the breast.
300 ˚F / 149 ˚C
165 ˚F / 74 ˚C
5
Remove from the grill and allow it to rest for 10 to 15 minutes before slicing. Serve with sides of choice. Enjoy!