Smoked Portuguese Chicken

• Difficulty1/5
• Prep time24 hours
• Cook time3 hours
• Serves2 - 4
• HardwoodApple

South American spices develop through a long marinade, giving the bird a rich color, before the chicken is smoked to poultry perfection on the Traeger.

• 1 whole chicken
• 1/3 cup lemon juice
• 1/4 cup olive oil

• 2 tbsp sweet paprika
• 2 tbsp dried oregano
• 2 tbsp sugar

• 4 cloves garlic, crushed
• 1 red chili, chopped
• 1 tbsp salt

• 1 whole chicken
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 2 tbsp sweet paprika
• 2 tbsp dried oregano

• 2 tbsp sugar
• 4 cloves garlic, crushed
• 1 red chili, chopped
• 1 tbsp salt

This recipe requires marinating over night for best results.

Combine lemon juice, olive oil, paprika, oregano, sugar, garlic, red chili, and salt. Rub mixture over chicken.

Place in large resealable plastic bag and marinate in refrigerator for 24 hours.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Roast chicken until it reaches an internal temperature of 160 degrees F, about 3 hours. Let rest 15 to 20 minutes before carving. Enjoy!

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