By Doug Scheiding
Half the chicken with 100% of the flavor. Injected with Butcher's BBQ Honey, seasoned with Pork & Poultry, cooked over applewood and glazed with a tangy, sweet apricot sauce.
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|6 Tablespoon||Butcher BBQ Bird Booster Honey Flavor|
|1 Whole||Chicken (5 lb.), fresh, young|
|2 Tablespoon||canola oil|
|1/4 Cup||Traeger Pork & Poultry Rub|
|1/3 Cup||Traeger 'Que BBQ Sauce|
|1/3 Cup||Traeger Apricot BBQ Sauce|
|1/3 Cup||apple cider vinegar|
For the Injection Mixture: Mix the butchers BBQ honey with 2 cups of water. Let the injection sit for at least 30 minutes then filter it through a fine mesh strainer.
6 Tablespoon Butcher BBQ Bird Booster Honey Flavor
2 Cup water
Place the chicken, breast side down, on a cutting board with the neck pointing away from you.
1 Whole Chicken (5 lb.), fresh, young
Cut along one side of the backbone, staying as close to the bone as possible, from the neck to the tail. Repeat on the other side of the backbone then remove it.
Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open. Cut down either side of the breast bone then use your fingers to pull it out.
Inject one full tube into the leg, one into the thigh and two into the breast. Lay the chicken skin side up on a sheet tray and place in the fridge, uncovered for 3 hours.
Rub the skin with canola oil then season liberally with Traeger Pork & Poultry rub.
2 Tablespoon canola oil
1/4 Cup Traeger Pork & Poultry Rub
When ready to cook, set temperature to 325℉ and preheat, lid closed for 15 minutes.
Place chicken directly on the grill grate skin side up and cook for 1 to 1-1/2 hours or until the internal temperature reaches 160℉.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
Mix the BBQ sauce, apricot sauce, honey and vinegar together. Brush the glaze all over the chicken skin and cook 5 minutes more.
325 ˚F / 163 ˚C
1/3 Cup Traeger 'Que BBQ Sauce
1/3 Cup Traeger Apricot BBQ Sauce
1/3 Cup apple cider vinegar
Remove from grill and let rest 5 minutes before cutting. Enjoy!