Take your chicken to a new level with this fresh herb smoke cooking technique. Your chicken is guaranteed to come out juicy and perfect every time. The smoked herbs add amazing flavor and a fresh taste to every bite. We always make 2 whole chickens when we make this recipe because we love leftovers and our two boys will eat a whole bird by themselves. Pair this with our Southern Chicken Sauce and each bite will make you rethinking your life goals.
Ingredients
The Bird
1 or 2 Whole Chickens
1 bunch of fresh Sage
1 bunch of fresh Thyme
1 bunch of fresh Chives
1 bunch of fresh Rosemary
Baking Powder (aluminum sulfate free)
Cooking spray
The Brine
Our Easy Chicken Brine Recipe
Directions
(Total Time 1 1/2 hours)
-Start by following our Easy Chicken Brine recipe.
-Brine the chicken for 12 to 24 hours. We recommend the full 24 hours. If you do not have time to brine your chicken then you could always inject the bird with chicken broth or just proceed to the next step.
-Before starting the grill, remove the grill grate you will be cooking the chicken on from the grill.
-Preheat your pellet grill to 425 degrees. We like to use applewood or a blend of fruit wood for this cook.
-While your grill is preheating, remove the chicken from the brine and remove any excess liquid.
-Use kitchen shears or a very sharp knife and spatchcock the chicken by removing the backbone. This is accomplished by cutting the bones that run along the sides of the backbone.
-Once the backbone is removed, with the breast facing upward, press down on the breast to flatten the bird. You will hear bones break doing this and that is OK.
-When the bird is flat, remove any excess skin around the neck by trimming with kitchen shears or a knife.
-Using paper towels, remove as much liquid on the skin as possible. The drier you can get the skin the crisper it will be.
-After the skin has dried, sprinkle on a light coat of baking powder all over the skin. The baking powder will help dry out the skin to make it crispy.
-Chop up a small amount of each herb and sprinkle on the chicken.
-When your grill has preheated, take the remaining herbs and place them directly on the heat plate of the grill. As your bird cooks the herbs will burn and release a nice flavorful smoke that will add flavor to your chicken.
-Replace the removed grill grate and place your chicken on the grill so it lays flat.
-Position the legs so the thighs lay flat and the leg points straight down from the breast.
-Insert a meat thermometer into the deepest part of the breast.
-When the breast temperature reads 150 degrees, spray the skin lightly with cooking spray. This will darken the skin color and the crispness.
-Remove the chicken from the grill when the meat thermometer reads 163 degrees.
-Let the chicken rest uncovered for 10 minutes before carving.
-Begin carving by removing the legs and thighs at the thigh joint.
-Next remove the leg from the thigh.
-Remove the whole chicken wing from the bird. Cut one side on the breast from the bone by slicing from the breast bone down to the back staying as close to the bone as possible.
-Repeat on the other breast side.
-Slice the breast against the grain and plate the chicken peices surrounded by herbs. Serve with our Southern Chicken Sauce and enjoy your stay in heaven!
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