Lemon Pepper Brined Chicken was special treat, tender and juicy with the savory flavors from the tart and peppery brine with a “Kiss of Maple Smoke” from a “Wedgie”. Topped off with a Lemon Pepper finishing sauce. Great for dinner with friends. We Spatchcocked these, you can do yours any way you like, whole, halved or quartered.

The brine is simple to make and is enough to do two 6 pound chickens. We are going to do a pork loin next and thinking about a turkey.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 60 minutes at 400*  (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grill’s Apple Blend, Applewood, Hickory and Red Oak

Video for Spatchcock chicken http://datenightdoins.com/spatchcock-chicken-video/

Ingredients: Lemon Pepper Brined Chicken

• 2 whole chickens, about 6lbs. each

Ingredients Brine :

• 1 cup Kosher salt
• 1 cup brown sugar
• 2 Tablespoons whole black peppercorns
• ½ cup Date Night Doins Butt Rub
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1 gallon water
• 1 1/2 cups lemon juice
• 2 Tablespoons Frank’s Hot Sauce (any sauce will do)

Ingredients Finishing Sauce :

• ½ cup fresh lemon juice
• 4 Tablespoons Date Night Doins Date Night Heat
• 1 stick of butter, melted
• 2 teaspoons lemon zest

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Lemon Pepper Brined Chicken

Mix all the dry Ingredients together in a sauce pan with 2 or 3 cups of water. Place on stove and bring to a slow boil stirring until salt and sugar melts and everything blends. Let it cool before you pour it into your brining bag. Sometimes I’ll toss some ice into the hot brine so I don’t have to wait before I pour it into the bag.

Rinse the chicken and place them into the brine bag, add the lemon juice and cooled brine. Add water until the birds are covered. Close the bag and work as much air out of the bag as you can. Place in the refrigerator overnight turning over a few times.

When you’re ready for the grill rinse the birds well and prep them. Like I said you can do them any way you like, Spatchcocked, whole, halved or quartered.

Mix all the Ingredients for the Lemon Pepper Finishing Sauce together in a sauce pan. Heat until blended. Brush sauce onto the chicken the last 15 minutes of your cook.

Preheat the Grill Grates to 400* (205c) and Light your wedige. Place your birds skin side down for 15 minutes, then give them a quarter turn. After another 15 minutes flip them over grilling them for 30 minutes or until your reach an internal temperature 175* (80c), don’t rely on time because it will vary with the size of your birds etc.

Pull the birds off, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (72c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking in the Oven: Lemon Pepper Brined Chicken

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.

I did 1 hour here at 400* (205c).

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Also Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: ???