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  4. Injected Whole Chicken with Croissant Sandwiches

Injected Whole Chickenwith Croissant Sandwiches

Recipe by Rob & Sherry's Country Living Homestead on YouTubeAdded 6 November 2026.
  • 1 hr 30 min
  • Serves 4
  • 12 ingredients

30 minutes to prep, 1 hour to cook. A smoky, juicy whole chicken injected with a savory brine, then sliced and piled onto buttery croissant rolls with vegan mayo, cheese, and crisp lettuce. This hearty grill‑and‑sandwich combo makes a satisfying lunch or dinner and stays delicious for leftovers.

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Ingredients

4 servingsMetric

Chicken Brine & Injection

Croissant Sandwich Assembly

No amounts for 12 of these. The original didn't state them, so this card doesn't guess. Check the original before you shop.

Amounts as Rob & Sherry's Country Living Homestead gives them. Metric converts supported weights and liquids, and oven temperatures; spoon measures and counts stay as written.

Method

  1. 1

    Prepare a brine by mixing water, salt, Traeger chicken seasoning, garlic powder, minced onion, and a chicken bouillon cube; heat briefly in the microwave until dissolved.

  2. 2

    Inject the warm brine into the cleaned whole chicken using a meat injector, distributing it evenly throughout the bird.

  3. 3

    Season the chicken further with additional salt and Traeger chicken seasoning, then tie the legs together with cotton string.

  4. 4

    Preheat the Traeger grill to about 400°F (400°F) and smoke the chicken until the internal temperature reaches 165°F (165°F), roughly 45–60 minutes.

  5. 5

    Allow the cooked chicken to rest for about 30 minutes, then carve into slices suitable for sandwiches.

  6. 6

    Slice the croissant rolls and spread butter on each half, then add a layer of vegan mayonnaise.

  7. 7

    Layer cheese, lettuce, and the sliced chicken onto the croissants, assembling the sandwiches.

  8. 8

    Serve the chicken croissant sandwiches warm or cold; leftovers keep well for a few days.

Tips while you cook

Warm brine fully
Heat the brine mixture until the salt and seasonings are completely dissolved before injecting.
Rest before slicing
Allow the cooked chicken to rest for about 30 minutes before carving for easier slicing.
Tie legs for shape
Secure the chicken legs with cotton string after seasoning.
Butter and mayo first
Spread butter and vegan mayonnaise on the croissant halves before adding fillings.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Rob & Sherry's Country Living Homestead made this.

The recipe comes from Rob & Sherry's Country Living Homestead’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Rob & Sherry's Country Living Homestead and want this changed? Email [email protected].

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