Whole Smoked Chicken with Mediterranean Vegetables Skewers Recipe

This recipe was created by Sarah Glover, Traeger Grills Australian ambassador and author, of WILD: Adventure Cookbook.

Whole smoked chicken with Mediterranean Vegetables Skewers Recipe

Serves: 6 people

Ingredients: 

• 1.5 kg whole chicken
• 1 lemon, halved
• 4 garlic cloves, smashed
• 5 sprigs of thyme
• 2 tablespoons butter, melted
• 1 cup Traeger Mango Habanero Glaze 

Brine

• 1/3 cup salt
• 1 lemon, quartered
• 4–5 sprigs of thyme and rosemary
• 2 tablespoons brown sugar
• 4 garlic cloves, smashed
• 1 tablespoon black peppercorns

Mediterranean grilled vegetables

• 1 zucchini, sliced into 1.5 cm thick rounds
• 1 red onion, quartered and layers separated
• 1 orange capsicum (bell pepper), sliced into 1.5 cm pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 2 tablespoons lemon juice

Method:

1. Place the brine ingredients in a saucepan with 2 cups of water and simmer over medium heat until the salt is dissolved. Remove from the heat and allow to cool to room temperature, then add another 2 cups of water. Stir to combine.

2. Pour the brine into a container large enough to fit the chicken, then submerge the chicken, breast-side down, in the brine and set aside in the fridge for 12 hours or overnight.  

3. Remove the chicken from the brine and rinse it thoroughly to remove the excess salt. Pat dry with a paper towel, then stuff the chicken with the lemon, garlic and thyme and rosemary. Combine the butter and mango habanero glaze in a bowl, then brush this all over the chicken.

4. Preheat your Traeger grill to 100°C and set it to Super Smoke mode. Close the lid and increase the temperature to 140°C. 

5. When the Traeger reaches the desired temperature, place the chicken, breast side up, directly on the grill grate. Insert a meat probe into the thickest part of the breast and cook, with the lid closed, for about 3 hours, until the internal temperature of the meat reaches 65°C. Increase the temperature to 180°C and continue to cook the chicken for another 30 minutes or until the internal temperature reaches 75°C.

6. Remove the chicken from the grill and rest, covered, for at least 20 minutes before carving.

7. Meanwhile, to make the Mediterranean grilled vegetables, in a large bowl, toss together the zucchini, onion and capsicum with olive oil and salt. Alternately thread the vegetables onto skewers, then place on the grill and cook for 3–5 minutes, until lightly charred. Flip the skewers and cook for a further 3–5 minutes, until the vegetables are soft.

8. Remove the vegetables from the skewers and place them on a serving platter. Drizzle the lemon juice over the top and serve with the smoked chicken.

About Sarah Glover

Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).

Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.

About Traeger Grills

Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top-selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au