Serves
About 4
Ingredients
- 1 (3 lb) whole chicken, spatchcocked
- ½ cup clarified butter, melted
- ½ cup Gulden’s Spicy Brown Mustard
- 5 oz Cholula Chili Garlic Hot Sauce
- Redmond Kosher Fine Sea Salt
- Black pepper
Instructions
1.
Preheat your Traeger grill to 250°F.
2.
In a bowl, whisk together the melted clarified butter, spicy brown mustard, and hot sauce.
3.
Divide the mixture in half. Reserve one half for glazing.
4.
Place the chicken breast-side down on a cutting board and tuck the wings behind the breasts. Season generously with salt and black pepper.
5.
Flip the chicken breast-side up. Inject the remaining sauce mixture evenly throughout the chicken.
6.
Season the chicken again with salt and black pepper.
7.
Place the chicken bone-side down on the grill and cook until the breast reaches 140°F, about 1½ hours.
8.
Increase grill temperature to 350°F. Brush the chicken with the reserved sauce.
9.
Continue cooking, glazing again if desired, until the breast reaches 165°F and the thighs reach 180°F.
10.
Remove from the grill and rest 10–15 minutes before slicing.
Serving
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