Decided to have a light summer dinner consisting of Apple Smoked Chicken and a Zucchini Casserole using Zucchini Squash from the garden. Since I would be using the same amount of Apple Pellets in my MAK 2 General Pellet Smoker-Grill to smoke a Spatchcock Chicken or 2 I decided to maximize my Apple Pellets and smoke 2 Spatchcock Chickens. Never hurts to be frugal!!
Rubbed under and on the skin of the Spatchcocked Chickens with Annies Roasted Garlic EVOO and also applied a liberal amount of Fagundes Seasoning. On the right of the chickens you can see the chicken livers and hearts ready to be sautéd with a bit of garlic. Makes for a great appetizer!
SETPOINT on the MAK 2 Star to SMOKE (180ºF) for 2 hours of Apple wood BBQ pellets with the skin side down. Have done skin side up and down but my preference is skin side down. After the 2 hour smoke I bumped the temperature to 325ºF until the Internal Temperature at the thickest part of the breast reached 168ºF. Rested the Spatchcock Chickens under a foil tent for 20 minutes before serving.
The Money $Shot$ … A healthy serving of the Zucchini Casserole with half an Apple smoked chicken breast … Mighty tasty!! Half a chicken is plenty for the wife and I. She enjoys the leg and thigh and I wolf down the breast!!
Vacuum sealed 3 chicken halves … Like I said … “Maximizing my Apple Pellets”.
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