SMOKE
ROASTED CHICKEN WITH JAPANESE 7 SPICE ON THE TRAEGER GRILL
By CHEF DAN:
Serves
4-6
INGREDIENTS:
1
(4-4-1/2 -pound whole chicken
2
tablespoons Japanese 7 spice (recipe to follow)
6
tablespoon butter
1
scallion, bias sliced into 1/2--inch slices, white& green parts finely
minced
1
garlic clove, finely minced
2
tablespoon fresh herbs, plus extra for roasting, such as thyme, rosemary,
oregano, or mint
2
tablespoon lemon juice
DIRECTIONS:
1.
In
a bowl combine butter, and next 4 ingredients.
2.
Add
1-1/2-tablespoons Japanese 7 spice, and lemon juice, blend well.
3.
Wash
the chicken inside & outside with cold running water.
4.
Dry
thoroughly with paper towels.
5.
Sprinkle
the remaining Japanese 7 spice in the cavity.
6.
Smear
the outside of the chicken with the butter-herb mixture and Japanese 7 spice
mixture.
7.
When
ready to cook, start the Traeger grill on smoke with the lid open until the
fire is established (4-5 minutes).
8.
Oil
the grill grate with Pam.
9.
Place
the chicken on the grill grate, breast-side up and close lid.
10.
After
1 hour lift the lid, if the chicken is browning too quickly.
11.
Cover
with aluminum foil.
12.
Close
the lid and roast until internal temperature is 165 F.
13.
Let
rest for 5 minutes.
JAPANESE
7 SPICE RECIPE:
2
teaspoons sesame seeds
3
teaspoons Szechuan peppercorns
1
teaspoon EACH dried nori (seaweed) ground ginger & poppy seeds
3-teaspooons
EACH chili powder (togarashi) & dried tangerine peel
DIRECTIONS:
1.
Grind
the sesame seeds & Szechuan seeds coarsely.
2.
Add
the nori & dried tangerine peel and grind briefly.
3.
Stir
remaining spices and blend well.
ENJOY
DAN: SING SONGS & PLANT
SEEDS
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