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.