Winner Winner Chicken Dinner!!
Winner Winner Chicken Dinner!! - An old saying but very appropriate with this delicious meal we feasted on last night. Doesn't get any better than a smoked chicken breast, SRG baked potato, and a nice green salad. I make it a point to always smoke/roast only bone-in skin-on chicken parts. The reason is that the bone-in skin-on keeps the moisture in and I believe enhances the flavor of the chicken. Without the skin the chicken meat will have that dry leathery look and be very tough. Remember that if you want the skin to be crispy you'll need to cook it at a high temperature (350º to 400ºF) at the end of the cook. No one wants to eat rubbery chicken skin.
Chicken, like Turkey, can be bland unless you take the time to season under the skin and allow the seasoning to penetrate the meat. Too many people just season on top of the skin and then wonder why the chicken is neutral tasting. Unless the skin is crispy most of us do not eat the skin - heck, today many of us no longer eat the skin. So it's important to properly season the chicken before cooking.
Trim excess skin and fat from bone-in chicken breasts and thighs. Carefully peel back the skin and rub roasted garlic extra virgin olive oil on/under the skin and all sides of the chicken. Season the chicken on/under the skin and all sides with Pete's Western Rub and McCormick Montreal Chicken seasoning. Wrap in plastic and refrigerate for 3 to 4 hours.
Preheat your wood pellet smoker-grill to 180ºF using Cookinpellets.com 100% Hickory pellets. Smoke the chicken for 1½ hours at 180ºF before increasing the pit temperature to 350ºF. Cook until the internal temperature of the chicken breasts at the thickest part reach 170ºF and 180ºF for the chicken thighs. Rest the Chicken for 10 minutes loosely under a foil tent before serving.
For baked potatoes to die for I highly recommend using a Char-Broil The Big Easy TRU-infrared Smoker Roaster & Grill (SRG). Scrub the taters clean and allow them to dry. Lightly rub the taters with roasted garlic extra virgin olive oil and season with Pete's Western Rub. Cook the potatoes on High with the Lid Open for approximately 1½ hours until the internal temperature of the spuds reach 210ºF. If the baked potatoes are done before the chicken wrap them in foil to keep them hot. Once you taste a baked potato using this recipe in the SRG you'll never go back to baking potatoes in the oven.