Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Whole | (4 lb) whole chicken |
| As Needed | Traeger Chicken Rub |
| 1/4 Cup | celery, finely diced |
| 1/4 Cup | green onion, finely chopped |
| 1/4 Cup | toasted pecans, chopped |
| 1/2 Cup | Mayonnaise |
| 1/2 Cup | Traeger Sweet & Heat BBQ Sauce |
| 1 Teaspoon | Salt |
| 1 Teaspoon | Pepper |
| 1 Teaspoon | garlic powder |
| As Needed | Buns, as needed, for serving |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Whole | (4 lb) whole chicken |
| As Needed | Traeger Chicken Rub |
| 1/4 Cup | celery, finely diced |
| 1/4 Cup | green onion, finely chopped |
| 1/4 Cup | toasted pecans, chopped |
| 1/2 Cup | Mayonnaise |
| 1/2 Cup | Traeger Sweet & Heat BBQ Sauce |
| 1 Teaspoon | Salt |
| 1 Teaspoon | Pepper |
| 1 Teaspoon | garlic powder |
| As Needed | Buns, as needed, for serving |
Steps
1
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
Lightly season the chicken with Traeger Chicken Rub. Tuck in the wings and tie legs together with cooking twine, optional.
3
Insert the probe into the thickest part of the breast, avoiding touching any bones. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature reaches 170°F, 1 hour and 10 minutes.
400 ˚F / 204 ˚C
170 ˚F / 77 ˚C
01:10
Super Smoke
4
Remove the chicken from the grill and let cool. Pull and shred the chicken discarding the bones.
5
In a large bowl, add the celery, green onion, toasted pecans, mayonnaise, Traeger Sweet & Heat BBQ Sauce, salt, pepper, and garlic powder, and stir to combine. Add the shredded chicken, and toss to coat. Serve the chicken salad on buns, as desired. Enjoy!
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