Smoked Orange Peel Chicken

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeSmoked Orange Peel Chicken

Smoked Orange Peel Chicken, this moist, tender whole chicken was easy with only three ingredients and lots of flavor. Ken spatchcocked the chicken to grill it faster and Patti made a glaze better than our local Chinese restaurant.

From Wikipedia, the free encyclopedia:

Spatchcock chicken

Spatchcock, otherwise known as “spattlecock” is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking.[1] The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “Spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.

See Video How To Spatchcock a Chicken;
https://datenightdoins.com/how-to-spatchcock-a-chicken/

Smoked Orange Peel Chicken
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 350 degrees (177c) for 1 hour
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Northwest Apple

Ingredients: Smoked Orange Peel Chicken

 Ingredients: Glaze

Smoked Orange Peel Chicken
A Wood Pellet Grill Recipe

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeThe Orange Peel Glaze

Directions: Smoked Orange Peel Chicken

In small saucepot simmer glaze ingredients until marmalade is melted.

To Spatchcock the chicken lay it out on your cutting board and remove the backbone. It’s easy to do with kitchen shears, but you can do it with a sharp knife. Lay the bird out flat and season it to taste. Set your grill temp around 350 degrees (177c) and place your chicken flesh side down on the grill grates.

Sprinkle chicken generously on both sides with Swimmin’ in Smoke Seasoning and you’re ready for the grill.

Grill the chicken for about an hour at 350 degrees (177c). This will vary a bit by the size of your chicken and how hot your fire. U.S.D.A. safe temperature is 165 degrees (74c). I like to take it to 180 degrees (82c) because the meat flakes apart. Keep in mind that the meat will continue cooking for another 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.

Smoked Orange Peel Chicken
A Wood Pellet Grill Recipe

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeIt’s Easy to do With Kitchen Shears

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeRemove Backbone

Smoked Orange Peel Chicken
A Wood Pellet Grill Recipe

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeCut Membrane See Video

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeLay Out Flat and Season Both Sides

Smoked Orange Peel Chicken
A Wood Pellet Grill Recipe

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeOn the Grill Grates

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeSear Both Sides on the Grill Grates

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeLookin’ Good

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor 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 Louisiana Grill is just like your oven except it uses wood pellets and has wheels.

I do an hour here at 350 (177c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Smoked Orange Peel Chicken
A Wood Pellet Grill Recipe

Smoked, Orange Peel Chicken, Wood Pellet, Grill, Somker, RecipeLet’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, 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 even do 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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Our Thanks To:

Our new “Date Night Doins Seasoning”
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Smoked Orange Peel Chicken
Recipe Type: Chicken
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
We’ve already started thinking about holiday recipes. This moist, tender whole chicken was easy with only three ingredients and lots of flavor. Ken spatchcocked the chicken to grill it faster and Patti made a glaze better than our local Chinese restaurant.
Ingredients
  • 1 6lb. chicken
  • Swimmin’ in Smoke Hot Chik Bait Seasoning, to taste
  • Ingredients: Glaze
  • 1 24oz. jar orange marmalade, (Patti buys the kind that has oranges as the first ingredient)
  • 2 Tablespoons red pepper flakes
  • 1 Tablespoon Swimmin’ in Smoke Hot Chik Bait Seasoning
Instructions
  1. In small saucepot simmer glaze ingredients until marmalade is melted.
  2. To Spatchcock the chicken lay it out on your cutting board and remove the backbone. It’s easy to do with kitchen shears, but you can do it with a sharp knife. Lay the bird out flat and season it to taste. Set your grill temp around 350 degrees (177c) and place your chicken flesh side down on the grill grates.
  3. Sprinkle chicken generously on both sides with Swimmin’ in Smoke Seasoning and you’re ready for the grill.
  4. Grill the chicken for about an hour at 350 degrees (177c). This will vary a bit by the size of your chicken and how hot your fire. U.S.D.A. safe temperature is 165 degrees (74c). I like to take it to 180 degrees (82c) because the meat flakes apart. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

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