By Traeger Kitchen
It's gettin' hot, hot, hot. Blow your taste buds away with this fiery recipe. Don't forget the milk.
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 | salt |
1 | white onion |
5 Clove | garlic |
4 Cup | grapeseed oil |
1 | whole chicken |
1
In a food processor or blender, puree 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 salt
1 white onion
5 Clove garlic
4 Cup grapeseed oil
2
Smother the chicken with mixture and let rest in fridge overnight.
1 whole chicken
3
When ready to cook, set Traeger temperature to 300℉ and preheat, lid closed for 15 minutes.
300 ˚F / 149 ˚C
4
Place chicken on 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 grill and allow to rest for 10 to 15 minutes before slicing. Serve with sides of choice. Enjoy!