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Whole Roasted Chicken

Prep Time

10 Minutes

Cook Time

1 Hours

Effort

Pellets

Apple

Brined, rubbed, and buttered, our roasted chicken makes for a juicy, flavorful feast.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 1 Whole fresh young chicken

  • 1 Bottle Traeger Chicken Rub

  • water

  • 1/2 Tablespoon kosher salt

  • 1 Tablespoon chopped sage

  • 1 Tablespoon chopped thyme

  • 1/2 Cup butter, softened

  • 1/2 Tablespoon coarse ground black pepper

Steps

  • 1

    Remove whole chicken from packaging and wipe dry with a paper towel.

    Ingredients

    • 1 Whole fresh young chicken

  • 2

    Mix water and chicken rub to create a brine. Place the chicken and brine in a container that's large enough to submerge the entire chicken.

    Ingredients

    • 1 Bottle Traeger Chicken Rub

    • water

  • 3

    Set in fridge for 4-12 hours.
  • 4

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    Grill375 ˚F

  • 5

    Take chicken out of brine, do not rinse.
  • 6

    Mix together thyme, sage, salt, pepper and butter. Smear the outside of the chicken with the butter mixture. Put any of the remaining butter in the cavity of the chicken.

    Ingredients

    • 1/2 Tablespoon kosher salt

    • 1 Tablespoon chopped sage

    • 1 Tablespoon chopped thyme

    • 1/2 Cup butter, softened

    • 1/2 Tablespoon coarse ground black pepper

  • 7

    Place chicken directly on the grill grate. Cook chicken until it reaches an internal temperature of 165 degrees F (about 60 mins) with an instant-read thermometer between the leg and thigh joint.

    Grill375 ˚F

    Probe165 ˚F

  • 8

    Also check the internal temperature of the breast to ensure it registers at least 165 degrees F. Once chicken is done, let it rest for 15-20 minutes. Enjoy!

Cooking Notes

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