GMG Davy Crockett Smoked Chicken Half

The Green Mountain Grill Davy Crockett continues to surprise me with its wonderful outputs and its versatility/capability to output virtually limitless types of foods. We’re tending to eat more poultry these days in these times of rising prices. Half a Chicken comfortably feeds the two of us for less than $3 if you buy your chicken whole and cut it in half yourself. You’d be amazed at how much you can save if you portion your own fowl. Pick out a nice 4-5 lb whole chicken, cut it in half, smoke/cook the half which provides a nice quarter and breast. My better half prefers the dark meat of the quarter and I prefer the white meat of the breast … perfect solution at ~$1.50 per portion. A $6 to $8 whole Chicken will easily feed a family of 4 or more.

Remember to always cook to internal temperatures and only use times found in recipes as a guide. I always ensure that the thickest part of the breast reaches 165ºF and the leg/thigh reaches 180ºF according to USDA standards. Personally though I prefer to take the thickest part of the breast to 170ºF. I find that if you smoke/cook your Chicken with the skin on and bone-in you’ll find that the poultry will be moist and tender.

Rub a Foster Farms half Chicken on/under the skin with Annie’s Roasted Garlic Extra Virgin Olive Oil and McCormick Mates Montreal Chicken Seasoning. Wrap in plastic and refrigerate for 3-5 hours before cooking.

• Preheat the Green Mountain Grills Davy Crockett to 225ºF using Pacific Pellet Hickory Gourmet BBQ Pellets
• Hickory smoke the Chicken for ½ hour at 225ºF
• Bump the Davy Crockett temperature to 350ºF
• Cook until the thickest part of the breast reaches an internal temperature of 170ºF
• Ensure that the leg/thigh is at an internal temperature of 180ºF
• Rest the smoked chicken loosely under a foil tent for 15 minutes before serving