CHICKEN ON THE TRAEGER GRILL WITH BALTING SAUCE ENJOY DAN

CHICKEN ON THE TRAEGER GRILL WITH BASTING SAUCE by CHEF DAN:

Serves 4

BASTING SAUCE:

1/4-cup dark rum

1-1/2-tablespoon lime juice

1 tablespoon brown sugar

1 teaspoon EACH kosher salt and freshly ground black pepper

½-teaspoon EACH cinnamon, ground ginger, dried thyme, sumac, and turmeric

1/4-teaspoon EACH allspice, ground cloves, and cayenne pepper

CHICKEN:

1 (4 pound) whole chicken

1 tablespoon vegetable oil

DIRECTIONS;

1.   Mix all ingredients together in a bowl and stir until sugar has dissolved.

2.   Submerge chicken in marinate.

3.   Cover and place in the refrigerate for no more than 4 hours.

4.   Remove from marinate, (save marinate)

5.   Dry with paper towels.

6.   Tuck the wing behind the back.

7.   Tie the legs with twine.

8.   When ready to cook.

9.   Start Traeger grill on Smoke with the lid open 4-5 minutes or until fire is established.

10.                Set temperature to 45- F.

11.                Close lid and preheat for 15 minutes.

12.                Roast for 70-90 minutes or until internal temperature is 165 F

13.                Baste every 30 minutes with reserved marinate.

14.                Remove to platter and let rest 15 minutes.

ENJOY DAN:                                               HALLELUJAH!!    HALLELUJAH!!