Costco, packaged under the Kirkland brand, has been growing their own chickens and they're huge! Spatchcocked a chicken and vacuum sealed the  separated quarters for a future cook.

Trimmed the spatchcock chicken breasts of any excess skin and fat before peeling back the skin, Rubbed roasted garlic extra virgin olive oil and seasoned with my Poultry Seasoning - see page 170 of my cookbook - The Wood Pellet Smoker and Grill Cookbook or use McCormick Montreal Chicken Seasoning. Replaced the skin, rubbed with the olive oil, chicken seasoning, and wrapped in plastic before refrigerating for four hours.

Preheat your wood pellet smoker grill to 180ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets.

Smoke the Spatchcocked Chicken Breasts for an hour at 180ºF before increasing the pit temperature to 390ºF. The chicken breasts are cooked when the internal temperature of the breast at the thickest part reaches 170ºF. Rest the Smoked Spatchcock Chicken Breasts loosely under a foil tent for 10 minutes before serving ... For planning purposes only - took a total of about 3 hours which includes the preheat time. The 3 hours was due to the enormous size of the breasts - Always cook to an internal temperature - Nothing worse than raw chicken!

Continuing my love affair with the Ninja Foodi. I'm really getting scrumptious results using the Air Roast feature. I see many postings where an internal temperature of 165°F is called for chicken dark meat (thighs, drumsticks, and/or quarters). But I have learned over the years that chicken dark meat is very forgiving when it comes to internal temperature and should always be taken to 180°F. My neighbor, Tom, who works for Foster Farms has told me that the white breast meat needs to be taken to 170°F while the dark meat requires to be taken to 180°F. So, I have always used those guidelines and by using bone-in skin-on chicken it has always turned out moist and most important - the chicken has always been done to perfection. Nothing ruins a meal like raw bloody chicken ...

Trimmed the chicken quarters of any excess skin and fat before peeling back the skin, Rubbed roasted garlic extra virgin olive oil and seasoned with my Poultry Seasoning - see page 170 of my cookbook - The Wood Pellet Smoker and Grill Cookbook or use McCormick Montreal Chicken Seasoning. Replaced the skin, rubbed with the olive oil, chicken seasoning, and wrapped in plastic before refrigerating for four hours.

Lined my Ninja SP101 Foodi 8-in-1 Digital Air Fry Oven sheet pan with heavy duty foil. Placed the seasoned chicken quarters, upside down, on the sheep pan. Set the Ninja Foodi Air Fry Oven Air Roast option to 375°F and roasted the chicken quarters for 15 minutes. Flipped the chicken quarters and roasted for an additional 20 minutes until the internal temperature of the chicken reached 180°F. Rested the chicken quarters loosely under a foil tent for 10 minutes before serving.

Served the chicken quarter with half an avocado, Spanish Rice-A-Roni, and a side of squash, red onions, & stewed tomatoess.