This recipe is always a hit and takes only a few minutes to prepare. It feeds quite a few people, and if you’re having a little get together it’s simple to duplicate.
1 whole chicken 5-6lbs
5 garlic cloves chopped
1 tbsp fresh rosemary finely chopped
1 tsp smoked paprika (or more if you are addicted to it like I am)
1/4 tsp Worcestershire or to taste
A pinch or two of course kosher salt
A few aggressive grinds of fresh pepper
Juice of one lemon
1/4 cup olive oil
Step 1) Rinse off chicken and discard innards. With kitchen shears cut up the back of each side of the spine and discard. Pat dry with paper towel.
Step 2) In a large bowl, whisk together all ingredients. Don’t be a little punk either, really whisk the hell out of it to infuse that olive oil. Rub delicious garlic mixture all over the chicken.
Step 3) Set Traeger to smoke, after 8 minutes crank that bitch up to 375 or 400. Lay chicken on grill innard side down. You know, the side that looks like the Predators mouth. (Skin side up for those of you who don’t think I’m funny). Should take about 1.5 to 2 hours depending on the size of your chicken. You’re looking for an internal temp of 165.
Serve with zatarans red beans and rice, and lemon wedges. If you really want to dazzle your guests this also pairs nicely with the KCC asparagus recipe found here: