Montana Grilled Chicken Recipes

SMOKED WHOLE CHICKEN RECIPE

Steps:

• Remove any giblets from the chicken
• Wash and pat dry
• Optional: Place the chicken on a wire rack with a baking sheet underneath and allow it to dry in the refrigerator for 2-4hours or overnight. This will further dry the chicken skin and promote browning
• Preheat your pellet grill to 225F
• Brush the chicken skin with olive oil
• Lightly season the inside of the chicken cavity, reserving the majority of the seasoning for the skin
• Stuff the bird with lemon slices, onion, and rosemary sprigs
• Cross the two chicken legs and tie them together using butchers' twine to secure them in front of the cavity to promote even cooking. You can optionally also tuck the wings under the chicken by pushing the flats down toward the rear of the bird and tucking them underneath
• Season the exterior of the bird with the remaining chicken season so it's well covered
• Insert a digital meat thermometer or the grill's thermometer into the centermost and thickest part of the chicken breast without touching any bone
• Place the chicken on your pellet grill and smoke for one hour at 225F
• Increase the heat on your grill to375F and continue roasting until the white and dark meat reaches an internal temperature of 165F.
• Remove the chicken from the grill and allow it to rest for 15-20 minutes. Snip and discard the butcher twine and enjoy.

MONTANA CHICKEN

Steps:

• Place chicken pieces in a single layer in a large, shallow baking pan.
• Combine next nine ingrediants plus reserved fruit juices in a saucepan and cook, stirring constantly, over medium-low heat until thickened.
• Coat chicken peices with sauce, reserving unused sauce.
• Bake, covered, for about 45 minutes at 350, or until done.
• Add pineapple and oranges to sauce and heat through. Serve over chicken.