Ingredients
- 3 tablespoon Harissa paste
- 4 cloves Garlic grated
- 1 teaspoon Lemon zest
- 1 teaspoon Orange zest
- 2 tablespoon Fresh lemon juice
- ¼ cup Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoon Kosher salt
- 1 teaspoon Black pepper
- Chicken
- 1 Whole chicken 3.5–4 lbs, spatchcocked or left whole
- Kosher salt to taste
Method
Marinate the Chicken
- In a bowl, whisk together all harissa marinade ingredients.
- Pat chicken dry. If spatchcocking, remove backbone and flatten.
- Rub marinade all over chicken.
- Refrigerate uncovered for at least 4 hours or overnight.
Smoke on the Traeger
- Preheat Traeger to 225ºF using oak or cherry wood.
- Let chicken sit at room temp for 30 minutes before smoking.
- Place chicken breast side down directly on grill grates.
- Smoke for ~1.5 hours or until breast reaches 150ºF.
Finish & Rest
- Increase Traeger to 400ºF. Lightly brush chicken with olive oil.
- Cook for 10–15 minutes until internal temps are 165ºF (breast) and 175ºF (thigh).
- Remove and rest for 15 minutes before carving. Spoon over resting juices.