Traeger Spatchcocked Chicken

Turn on your Traeger and preheat to 225F, then prepare the rub for the chicken. Into a small bowl, zest one whole orange and one whole lemon. Add the sea salt, black pepper, garlic powder, onion powder, paprika, and chili powder. Whisk to combine.

Take the lemon and orange you just zested and slice into 4-6 slices each. Set these items aside while you prep the chicken.

Place chicken on a large-rimmed baking sheet and pat dry with some paper towels. Flip your bird breast-side down. With a pair of poultry shears, cut down the edge of the backbone on both sides. Remove backbone and put aside for another purpose, such as making stock.

Flip the chicken over so the breast side is facing up. Compress the breastplate with your hands to flatten the chicken. You may need to grab around the edges of the chicken and pry it apart as needed to get the chicken to lay flat. Adjust the legs and wings as necessary so they lay flat, too.

Rub 1-2 tbsp of olive oil onto your chicken. Make sure to pull the skin up off of the breasts, thighs, and legs and get the oil underneath directly onto the meat. Then take the rub you made and rub it on the chicken skin as well as under the skin onto the meat.

Take slices of the orange and lemon and slide them under your chicken skin--as many as you can fit. I like to put one orange and one lemon slice on each breast, a lemon on the legs, and an orange on each thigh.

Place your whole chicken directly on the Traeger grates breast-side up. Close the lid and smoke at 225F for 2 hours.

Turn the Traeger up to 375F. Cook for another 30-35 minutes until the internal temperature of the chicken reaches 165F.

Remove the chicken from the grill and let rest for 30 minutes to give the juices time to redistribute. Carve and enjoy!