Ingredients
List
Shop
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Whole | fresh young chicken |
| 1 | (9 oz) container of Traeger Chicken Rub |
| As Needed | water |
| 1 1/2 Tablespoon | kosher salt |
| 1 Tablespoon | chopped fresh sage |
| 1 Tablespoon | chopped fresh thyme |
| 1/2 Cup | (1 stick) unsalted butter, softened |
| 1 1/2 Tablespoon | coarsely ground black pepper |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Whole | fresh young chicken |
| 1 | (9 oz) container of Traeger Chicken Rub |
| As Needed | water |
| 1 1/2 Tablespoon | kosher salt |
| 1 Tablespoon | chopped fresh sage |
| 1 Tablespoon | chopped fresh thyme |
| 1/2 Cup | (1 stick) unsalted butter, softened |
| 1 1/2 Tablespoon | coarsely ground black pepper |
Steps
1
Pat the chicken dry with paper towels.
2
In a container large enough to fit the chicken, mix together the Traeger Chicken Rub and enough water to submerge the chicken to create a brine. Place the chicken in the brine and refrigerate for 4-12 hours.
3
When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
4
Remove the chicken from the brine; do not rinse.
5
In a small bowl, mix together the butter, thyme, sage, salt, and pepper.
6
Spread the butter mixture all over the outside of the chicken. Stuff any remaining butter inside the cavity.
7
Insert the probe between the chicken thigh and leg. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature reaches 165°F, about 1 hour. The internal temperature of the breast should also reach 165°F.
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
01:00
8
Remove the chicken from the grill and let rest for 15-20 minutes before carving. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.