Ingredients
- 1 whole chicken
- 2 1/2 cups cold water
- 1/3 cup kosher salt
- 1 - 12 oz. bottle or can of beer
- Juice of one orange
- Juice of one lime
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 Tea. Mexican-style hot sauce, or more to taste
- 1 tea, Mexican oregano
- Vegetable oil
- Cajun seasoning
Preparation
Step 1
Remove giblets from the cavity of the chicken as well as any excess fat.
Make the brine: in a large bowl combine the water, salt, beer, juices, onion, garlic, hot sauce and oregano. Submerge the chicken in the3 brine or transfer to a large reseable plastic bag (I used a produce bag). Place in a bowl to catch drips and refrigerate for 4-6 hours.
Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels inside and out. Oil the outside of the chicken with vegetable oil and dust with the cajun seasoning. (I mixed some seasoning with some oil and rubbed it under the skin as well as on the outside of the skin). Tie up the wingtips and the legs (this gives you a moister chicken).
Start Traeger on Smoke for 4-5 minutes. Increase temperature to 350 degrees and preheat with lid closed.
Roast the chicken on the grill grate, breast side-up until the thermometer inserted into the thickest part of the thigh registers 165 degrees. (Our took 1 1/2 hours).