How to Make Spatchcock Chicken on the Grilla Pellet Grill

What's the best way to smoke a whole chicken? We show you how to spatchcock a whole chicken and smoke it on the Grilla pellet smoker. Spatchcocking not only saves cook time, it allows for the bird to cook more evenly. It's time to fire up your Grilla and try out this delicious recipe for a spatchcock chicken on the grill.
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Full recipe: https://grillagrills.com/recipes/herb...

We're gonna start with one of the easiest things to do and that is chicken. To make it even easier on the grill we're gonna spatchcock the chicken. We happen to have a nice butcher knife here today and that's what we're going to use. I score one line down either side of that backbone and once I get it further down you just kind of lean into it. It's going to make a lot of terrible sounds. If you have to sometimes you have to drive this down through you can hear it. Oh yeah lots of crunching. So we got one side free.

We're gonna turn it around. We're doing exactly the same thing. Got to be careful on this next side because this is where it can get a little squirrely on you. You can score another line and I start right in the middle okay. And then just roll down. If you got a good knife you'll get all the way through those rib bones but what I like to do: I'll turn it back around to me, get my knife in there, and just lean into it. Okay once you're in here or while you're in here look for any this real globby fat. Never going to taste good. Once you have that done, just spread the bird open.

Now if you went through with your knife from the backbone with that point you have probably punctured this keel bone a little bit and that's good. Because once you lean on it, it'll pop up. It's right here, right in the dead center of the chest. And what that allows is for this bird to lay out beautifully and flatly. And that's how you spatchcock a chicken.

Now we're going to inject it and season it. So we've got a whole stick of butter, couples tablespoons of garlic powder, a couple tablespoons of chipotle chili powder. I love the smokiness. I love the heat. Then we're gonna whisk that up. So this is gonna be all the stuff that goes inside the bird. Let's get this bird injected. So what you're going to try to do is get two or three injections right in the breast. You'll feel it swell up, a massive amount of flavor. Don't put too much. So once you get it pretty pumped up and full, you're good to go. We're gonna put a little thyme on here, a little basil. Let's get this guy on the grill. Alright, we've got the Grilla warming up to 275 degrees. We're gonna throw our chicken on but it needs about 45 minutes door closed. It's gonna seal in those juices and really take on that smoke.

We're going to check the temperature. Now's the time to crank up the heat. You want to cook it at least 350 and go up to 375 if you want. That's going to start crisping up the skin. Once you turn up the heat you've got about an hour. Always got to be safe when it comes to poultry. Check it in all parts not just one. Right, you got a couple thighs, you've got a couple legs, you got a couple breasts, you got to make sure you check it. Oh yeah, 165 right on the button. Not overcooked, still super juicy. So we're gonna get this on the cutting board. We're gonna let it rest a little bit then we're gonna try a bite. Now I love the skin and I'm a white meat kind of guy. Let's see how it tastes. Super juicy. The herbs on the outside, basil, thyme, you can't beat that. I get a nice hint of Chipotle, a nice little hint of butter and garlic inside the breasts. Fantastic chicken.

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