Crispy Chicken Skin to the MAX (Herbed Butter Chicken)

1. Preheat your grill to 275F using hickory Traeger wood pellets.
2. Spatchcock your chicken.
3. Season both sides of the chicken with salt & pepper.
4. Place chicken on the grill bone side down, breast side up.
5. In a small bowl, whisk melted butter, garlic paste, and herbs (thyme, oregano, parsley, chives) together. Reserve 3 tablespoons for later use.
6. Slather a layer of the herbed butter onto the chicken. Close the lid and repeat the process every 15 minutes.
7. Grill until the internal temperature of the chicken breast is 145F.
8. Preheat your Traeger Ranger using the cast iron insert to 350F.
9. Slather on the reserved 3 tablespoons of herb butter on the cast iron insert.
10. Place the whole chicken on the grill breast side down.
11. Place a clean cast iron pan on top of the chicken or alternately wrap a couple of regular bricks in foil and use that as a weight. Make sure you can still close your grill lid.
12. Grill until the internal temperature of the chicken breast is 163F.
13. Remove from grill and tent lightly with foil. The internal temperature will rise to 165F.
14. Slice. Serve. Enjoy your crispy chicken!