Steps

• 1

  When ready to cook, set the Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  Place the chicken, breast-side down, on a cutting board with the neck pointing away from you. Cut along one side of the backbone, staying as close to the bone as possible, from the neck to the tail. Repeat on the other side of the backbone, then remove. Splay the chicken open and slice through the white cartilage at the tip of the breastbone to pop it open. Cut down either side of the breast bone, then use your fingers to pull it out. Flip the chicken over so it is skin-side up and cut down the center, splitting the chicken in half. Tuck the wings back under each chicken half. Season on both sides with Traeger Chicken Rub.

• 3

  Place the chicken directly on the grill grates, skin-side up. Insert the probe into the thickest part of a chicken breast. Close the lid and cook until the internal temperature reaches 160°F, 60-90 minutes.

  375 ˚F / 191 ˚C

  160 ˚F / 71 ˚C

  01:30

• 4

  Brush Traeger Apricot BBQ Sauce all over the chicken skin. Close the lid and cook until the sauce sets, about 10 minutes.

  375 ˚F / 191 ˚C

  00:10

• 5

  Remove the chicken from the grill and let rest for 5 minutes before serving. Enjoy!