This method of spatchcocking a whole chicken, duck, or turkey by removing the backbone helps maximize moisture, color, and texture when grilling. The chicken is rubbed, grilled bone-side down, slathered with sauce, and finished to perfection.
Spatchcock the whole chicken by removing the backbone. Rub the chicken generously with Traeger Que Rub. Grill the chicken bone side down until its internal temperature reaches 155F. Slather the chicken with Sweet & Heat sauce, then return it to the grill and continue cooking until the internal temperature finishes at 165F. Rest the chicken before cutting and serving.
