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Pellet Grill Recipes | Jet Tila’s Reverse Seared Chicken

When browsing pellet grill recipes for inspiration… Sometimes, you really want a show-stopper of a recipe. Something that will not just impress your guests… But completely blow their minds with the flavor. And with this recipe from Jet Tila, you can accomplish just that… With little effort on your part! Truly, with this pellet grill recipe… You can have your chicken, and eat it too. So let’s dig into the details.

Unlike many pellet grill recipes… Chef Jet Tila calls for a reverse sear on this spatchcock chicken. So instead of smoking the whole way through… You’ll start with a smoke, and end with a sear to get beautiful caramelization on that chicken skin. To begin, you’ll set your pellet grill to 275°F. Once preheated, you’ll place your spatchcocked chicken in, skin side up. Wait… What about the seasonings? Well, that’s actually up to you! Whether you prefer to brine your chicken or give it a dry rub… Either method will work with this recipe.

So now that we’ve got that out of the way… You’ll smoke your bird for about 40 minutes, or until the internal temperature reads 150°F – 155°F. At this point, you’re ready to begin searing. Keeping the temperature probe inside your bird, lift up the hood and set your pellet grill to 500°F. You’ll flip over your chicken, now having the skin directly in contact with the grill grates. Continue to sear the chicken, skin side down, until the internal temperature reads 165°F. At this point, you’re done! Serve with roasted vegetables or another side of preference. And if you’re interested in more pellet grill recipes… Check out our YouTube channel! We have several more excellent options for you to enjoy.

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Video Transcription

00:01
and come on look at that color perfectly golden brown I can get that smoke flavor off it this really is the best of both worlds what’s happening guys Jet Tila here I’m going to show you how to reverse sear a whole spatchcock chicken on my coyote pellet grill but it’s more than reverse

00:18
here you’re actually going to be able to reverse smoke and then sear let me show you how to do it so let’s talk about settings so my first setting is 275 degrees on smoke this gasketed hood is going to make sure all the smoke and heat stay inside after we cook that bird for about 40

00:35
minutes or 160 degrees internal temperature then I’m going to turn this thing up to sear to about 500 Degrees and that’s how we’re gonna get a beautiful brown skin all right so you’ve seen me spatchcock chickens you’ve seen me cook about a million chickens on TV and online just use your

00:54
favorite whole chicken either brine or seasoning or dry rub for this method it’s all gonna work so I’ve spatchcocked my chicken and I put a little compound butter inside and I’m just gonna place

01:08
the chicken right onto the laser cut grates dead center close this and allow it to smoke at 275 for about 40 minutes to an hour until I get a good internal temperature of about 150 degrees the only way to get an accurate temperature is to use one of the three probes so what I’m going to do

01:30
is take the probe plug it into one of your three positions and you’re going to insert the probe into the thickest fleshiest part of the chicken breast close to the backbone once that’s in I can

01:44
easily monitor my temperature on the display and I’m waiting for about 150 155 degrees super simple okay so it’s been about 45 minutes the internal temperature is about 140 550 degrees as you can see the birds almost go through but I still need a lot of color on the outside what I’m going to

02:04
do is increase the temperature now to 500 Degrees and then I’m gonna cook the bird skin side down and that’s going to give me the beautiful color I want and I’m looking for an internal temperature of 165 degrees and the bird is going to be gorgeously

02:22
brown on the outside that’s what reverse sear is uh first I cook it on low and now I cook it on high and I can do all that with the coyote all right guys the probe says I’ve hit 165 degrees coming off of the probe is 165 so let’s safely get that out of the way and then let’s check out our bird

02:47
oh come on there it is look at that right there I like to put this on a bed of roasted vegetables and come on look at that a reverse smoked and seared spatchcot chicken look at that color perfectly golden brown I can get that smoke flavor off it this really is the best of both worlds [Music]

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