BBQ CHICKEN BAKED POTATO
ORIGINALLY POSTED ON TRAEGER
Load your Traeger-baked potato with grilled chicken & tangy BBQ sauce, this is a one-dish meal that will fill you up with BBQ happiness.
PREP TIME
10 Mins
COOK TIME
60 Mins
FEEDS
4
DIFFICULTY
Easy
INGREDIENTS
| For The Recipe: | |
|---|---|
| 4 | Russet potatoes |
| 2 | Chicken Breast |
| 2 Cloves | Garlic, minced |
| 2 Tbsp. | Extra-virgin olive oil |
| 2 Teaspoon | Worcestershire sauce |
| Traeger Pork & Poultry Rub | |
| Traeger Apricot BBQ Sauce | |
| ---- | Salt and Pepper |
| ---- | Butter |
| ---- | Sour cream |
| Cheese | |
| Chives, chopped |
DIRECTIONS
- When ready to cook, start the Traeger and set the temperature to 500 degrees F and preheat, lid closed, for 10 to 15 minutes.
- Wash the potatoes and poke several holes in each with a fork or skewer. Place on the grill and cook for 1 hour to 1 hour 15 minutes, or until they are soft.
- Meanwhile, prepare the chicken by rubbing it with the minced garlic, drizzling with the olive oil and Worcestershire sauce and seasoning with the Traeger Pork & Poultry Rub.
- After the potatoes have been cooking for about 30 minutes, throw the chicken onto the grill.
- Let the chicken cook 20 to 30 minutes, or until the internal temperature registers 165 degrees on an instant-read thermometer.
- Pull the chicken off when it's done and set aside to allow the juices to redistribute before cutting. Check on the potatoes and pull them off when they are done.
- Pull the chicken breasts. Mix in a generous amount of Traeger Apricot BBQ Sauce.
- To assemble, slice open baked potatoes and fill them with your favorite toppings -- season liberally with salt and pepper.
- Top each potato with a heap of barbecue chicken and finish with a sprinkle of chives for garnish. Enjoy!