Spatchcocked Chicken on a Pellet Grill
Crispy skin, juicy breast meat, and wicked tender dark meat
Ingredients
- Olive Oil As a binder, use as needed
- 4.9 lb Whole Chicken
Chicken Rub
- 1/2 Tbsp 16 Mesh Black Pepper
- 1 tsp Morton's Kosher Salt
- 1 tsp granulated onion
- 1 tsp granulated garlic
Instructions
- Take chicken out of package and pat dry with paper towel.
- Remove giblet bag and pop-up timer if present.
- Spatchcock chicken - if you need instructions, look at pictures provided above.
Season the Chicken
- Put olive oil on the surface of the skin.
- Combine the dry rub ingredients in the specified quantities.1/2 Tbsp 16 Mesh Black Pepper, 1 tsp granulated onion, 1 tsp granulated garlic, 1 tsp Morton's Kosher Salt
- Season the surface of the skin with the dry rub.
Set Pellet Grill to 375F
- If you're a fan of meat probes, put the probe in the thickest part of the breast meat.
- Place the chicken on the grill so that the breast is in the middle of the grates and so the the thighs and drums are oriented towards the hot zones.
Pull When the Temperature Reaches 160-162F
- All you're waiting for is the thickest part of the breast to reach 160-162F. The reason for pulling early is because you don't want to dry out the chicken. When you rest for 5-10 minutes the temperature will continue to climb by about 5F.
- I took the chicken off at 162F internal and rested for 5-7 minutes until the internal reached 165F.
- Then slice and enjoy.