Chicken Recipe For Pellet Grill Food

PELLET GRILL CAJUN DRY-BRINED CHICKEN

Steps:

• The day before cooking the chicken, pat it dry with paper towels and put on a wire rack set inside a rimmed baking sheet.
• Stir together the smoked paprika, granulated garlic, onion powder, sugar, oregano, thyme, cayenne pepper, 2 tablespoons salt and 1 teaspoon black pepper in a small bowl. Rub a generous amount in the cavity of the chicken then sprinkle the remaining Cajun seasoning all over the outside of the bird to create a thick coating on the skin. Refrigerate, uncovered, at least 8 hours or up to 24 hours.
• Combine the mayonnaise, parsley, scallions, cornichons, mustard, ketchup, capers, garlic and hot sauce in a medium bowl. Stir to combine then season with salt and black pepper. Refrigerate the remoulade, covered, until ready to serve.
• Let the chicken rest at room temperature for 30 minutes before grilling.
• Preheat a pellet grill to 400 degrees F (see Cook's Note).
• Brush the outside of the chicken all over with the melted butter. Tuck the wings behind the chicken's back and tie the legs together with kitchen twine. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of one of the breasts reaches 160 degrees F, 1 hour to 1 hour 20 minutes.
• Remove the chicken to a cutting board and let rest for 15 minutes. Serve the chicken whole or carved into parts, with soft dinner rolls and the remoulade on the side.

SMOKED WHOLE CHICKEN RECIPE

Steps:

• Remove any giblets from the chicken
• Wash and pat dry
• Optional: Place the chicken on a wire rack with a baking sheet underneath and allow it to dry in the refrigerator for 2-4hours or overnight. This will further dry the chicken skin and promote browning
• Preheat your pellet grill to 225F
• Brush the chicken skin with olive oil
• Lightly season the inside of the chicken cavity, reserving the majority of the seasoning for the skin
• Stuff the bird with lemon slices, onion, and rosemary sprigs
• Cross the two chicken legs and tie them together using butchers' twine to secure them in front of the cavity to promote even cooking. You can optionally also tuck the wings under the chicken by pushing the flats down toward the rear of the bird and tucking them underneath
• Season the exterior of the bird with the remaining chicken season so it's well covered
• Insert a digital meat thermometer or the grill's thermometer into the centermost and thickest part of the chicken breast without touching any bone
• Place the chicken on your pellet grill and smoke for one hour at 225F
• Increase the heat on your grill to375F and continue roasting until the white and dark meat reaches an internal temperature of 165F.
• Remove the chicken from the grill and allow it to rest for 15-20 minutes. Snip and discard the butcher twine and enjoy.