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
- 1 teaspoon honey optional, to balance heat
- 4 lb whole chicken, spatchcocked or left whole
- To taste kosher salt
Method
Marinate the Chicken
- - In a bowl, whisk together all ingredients for the harissa marinade.
- - Pat chicken dry. If spatchcocking, remove the backbone and flatten the bird.
- - Rub the marinade all over the chicken.
- - Refrigerate uncovered for at least 4 hours or ideally overnight.
Smoke on the Traeger
- - Preheat your Traeger to 225ºF using a mild wood like oak or cherry.
- - Remove the chicken from the fridge 30 minutes before cooking.
- - Place the chicken directly on the grill grates, breast side down.
- - Smoke for 1.5 hours, or until internal temp reaches 150ºF in the breast.
Finish & Rest
- - Increase Traeger temp to 400ºF. Brush chicken lightly with olive oil.
- - Cook for an additional 10–15 minutes until skin is crisp and internal temp is 165ºF in the breast and 175ºF in the thigh.
- - Remove and rest 15 minutes before carving. Spoon over juices.