The A.P. Chronicles: Smoked Half Chicken
A Traeger Grilling Adventure of Our Own.
Prepare your taste buds for a flavor-packed journey through the smoky realms of Traeger grilling, where juicy, succulent half chickens reign supreme. Today, we're firing up the Traeger and diving headfirst into a culinary adventure that combines the rustic charm of smoked meats with the tantalizing flavors of Ranch & Rifle's A.P. spice blend. Get ready to experience the ultimate in backyard barbecue bliss as we transform a humble half chicken into a mouthwatering masterpiece that's sure to impress even the most discerning palates.
Our A. P. (All Purpose) Rub, the Real Adventure.
The secret weapon behind this smoky sensation: Ranch & Rifle's A.P. spice blend. Picture this: a harmonious blend of salt, garlic, and herbs that dance across your taste buds, giving off an almost Mediterranean vibe with every savory bite. It's a flavor profile that's both robust and versatile, elevating everything it touches to new heights of deliciousness. Whether you're grilling, smoking, or simply seasoning your favorite dishes, Ranch & Rifle's A.P. spice blend is sure to become your new go-to flavor enhancer.
EQUIPMENT
Traeger
Game/Kitchen Shears
INGREDIENTS
1 half chicken, backbone removed and butterflied
Ranch & Rifle's A.P. spice blend
Olive oil
Wood pellets (hickory or applewood recommended)
INSTRUCTIONS
Preheat your Traeger grill according to manufacturer instructions to a temperature of 225°F (107°C). For the best flavor, use hickory or applewood pellets to infuse your chicken with a rich, smoky essence.
While the Traeger is preheating, prepare your half chicken by removing the backbone and butterflying it open. This will help the chicken cook more evenly and allow the smoke to penetrate every nook and cranny for maximum flavor.
Drizzle a small amount of olive oil over both sides of the chicken to help the seasoning adhere. Then, generously season the chicken with Ranch & Rifle's A.P. spice blend, making sure to coat it evenly on all sides. Don't be afraid to get your hands dirty – this is where the magic happens.
Once your Traeger is up to temperature and the chicken is seasoned to perfection, place the chicken directly on the grill grates, skin side up. Close the lid and let the Traeger work its smoky magic, allowing the chicken to cook low and slow for that unbeatable wood-fired flavor.
Throughout the smoking process, maintain a consistent temperature of 225°F (107°C) and periodically check the internal temperature of the chicken using a meat thermometer inserted into the thickest part of the meat. The chicken is done when it reaches an internal temperature of 165°F (74°C), typically taking about 2-3 hours depending on the size of the chicken.
Once the chicken reaches the desired temperature, carefully remove it from the Traeger and transfer it to a cutting board. Allow the chicken to rest for a few minutes before carving to ensure juicy, tender meat.
Carve the smoked half chicken into individual portions and serve immediately, garnished with fresh herbs or a squeeze of lemon for an extra burst of flavor. Whether enjoyed as a standalone meal or paired with your favorite sides, this Traeger-smoked half chicken is sure to be a hit at any barbecue gathering.
