Orange Ginger Pepper Spatchcocked Chicken when you want a simple roast chicken with another layer of flavor. We seasoned our “Big Bird” with Chef of the Future Orange Ginger Pepper Seasoning and a simple glaze of warmed orange marmalade. A beautiful, simple great tasting dinner with just 3 ingredients, with a “Kiss of Smoke”!!!

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…

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Orange Ginger Pepper Spatchcocked Chicken
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 60 minutes at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Apple Blend BBQ Pellets

Ingredients: Orange Ginger Pepper Spatchcocked Chicken 

• 1- 7 ½ lb. chicken, spatchcocked
• Chef of the Future Orange Ginger Pepper, to taste
• 1 ½ cups Orange Marmalade
• Duck Fat (Our Store)

Cooking Directions: Orange Ginger Pepper Spatchcocked Chicken 

Preheat your Grill Grates to 400* (205c) and light your wedgie for that “Kiss of Smoke”.

Spatchcock your chicken.
See Video: https://datenightdoins.com/spatchcock-chicken-video/

Spray your bird with “Duck Fat” (our store). The Duck Fat adds another layer of flavor and helps with browning at the same works as a binder for your seasoning.

Season chicken on both sides with your Chef of the Future Orange Ginger Pepper Seasoning.

You are ready for the grill.

Place your bird “Skin” side down onto your Hot Grill Grates for 5 minutes then give it a quarter turn and let it sear those beautiful grill marks onto your bird for 5 more minutes.

In a small saucepot simmer marmalade until warm and easy to brush.

After searing your chicken flip, it over and insert your meat probe if you are using one. We did this one for an hour, but cooking times will vary due to the size of your bird. Go by temperature.

U.S.D.A. safe is 165* (74c), I like to take it to 170* (78c) because I like the way the meat flakes apart better.

Brush your glaze on the last 10 minutes or so of your cook.
Too Easy!!!

When the meat reaches an internal temperature around 170* (78c) pull it off the grill, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). 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.

 

 

Orange Ginger Pepper Spatchcocked Chicken
A Wood Pellet Grill Recipe

 

 

Orange Ginger Pepper Spatchcocked Chicken
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

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They are “How To BBQ Picture Books

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