Garlic & Chili Pepper Smoked Chicken

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This Garlic & Chili Pepper Smoked Chicken is irresistibly juicy and uses only a few ingredients! Pair this with an Oatmeal Stout.

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Weekends are made for being outside on a sunny day and smoking chicken. This chicken is covered in a tasty Garlic & Chili Pepper Rub, infused with a smoky applewood flavor.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Poultry Shears

• Large bowl

• Smoker

• Whole chicken

• Kosher salt

• Traeger Garlic and Chili Pepper Rub

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DIRECTIONS

STEP 1: BRINE

• Add water and salt to a large bowl and mix.

• Add the whole chicken to the brine, cover, and refrigerate for 8-24 hours (no longer).

STEP 2: SPATCHCOCK

• Dry off the chicken with a paper towel.

• With the breast-side down, cut out the spine with poultry shears.

• Flip the chicken over and firmly push down to split the breastbone to get the chicken to lay flat.

STEP 3: SEASON

• Liberally season all surfaces of the chicken with the Traeger Garlic & Chili Pepper rub.

STEP 4: SMOKE

• Smoke the chicken at 400°F over applewood for about 45 minutes.

• The chicken is done cooking when the internal temperature reaches 165°F.

STEP 5: SERVE

• Serve with an Oatmeal Stout, Porter, or other dark malty beers.

Full recipe for the Oatmeal Stout is here.

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INGREDIENTS

Makes 4-5 servings

• 3-4 lb whole chicken

• 1/2 C kosher salt (not table salt)

• 1-gallon water

• Traeger Garlic & Chili Pepper dry rub

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