Prep: Place chicken in a large ziploc bag (4-6 quart). Leave bag open, then use a meat mallet or rolling pin to carefully pound chicken to ½ inch thickness. Marinate: Combine remaining ingredients in a small bowl or measuring jug. Pour over chicken (check bag for holes before adding marinade!), zip bag close.Step 1- Coat the chicken tenders. Grab a mixing bowl and add all of the ingredients minus the chicken. Toss to combine, then add the tenders and coat them fully in the spice blend. Cover the bowl and let everything sit for 20 minutes.
Steps. 1. When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes. 375 ˚F / 191 ˚C. 2. Using a large knife or shears, cut the chicken open along the backbone on both sides, through the ribs, and remove the backbone.
Directions. Preheat an outdoor grill for high heat and lightly oil the grate. Season chicken cavity with a pinch of salt. Tie legs together with kitchen string; then tie wings to the bird. Secure chicken on a rotisserie attachment. Place rotisserie over the preheated grill and cook for 10 minutes. Insert the spit into the grill and turn on the rotisserie motor to start rotating the chicken. Grill the chicken with the lid closed for approximately 1.5 to 2 hours, or until the thickest part of the breast registers 165°F on a meat thermometer. 8. Basting (Optional): SGsrFR. 453 143 422 237 131 20 235 467 344