Smoked Frogged Chicken
Category
Poultry
Holiday Season
Christmas
Dinner
Healthy
Smoke
Servings
5
Prep Time
10 minutes
Cook Time
2 hours
"Frogging" your chicken is one of the best ways to acheive that golden and crispy skin we all love, while maintaining juiciness throughout the meat. This whole chicken is first seasoned with Pit Boss Chicken & Poultry Rub and then smoked on a Pit Boss wood pellet grill for 2 hours. Try this recipe at your next Holiday gathering, family dinner, or as easy meal prep! Kara @ScaleAndTailor shows us how she makes her Smoked Frogged Chicken on her Pit Boss Savannah wood pellet grill in this latest episode of Backyard Bosses, a Pit Boss Ambassador YouTube Series.
Directions
- Preheat your wood pellet grill or smoker to 300°F.
- Prepare your chicken to be cut, frogged style. With a trimming knife, run the blade along the skin of the leg and breast area to expose the meat. You’ll find a line that runs along the breast and the leg. Use the line to slice the chicken in half, all the way to the neck or wishbone, on both sides. Once you get to the top, flip the chicken over and use your hand to push down and flatten it out. The chicken should resemble a frog.
- Coat your chicken in a thin mayo binder. This is optional, but creates great, crispy skin. Next, season your chicken with Pit Boss Grills Chicken & Poultry Rub.
- Place the whole chicken directly onto your grill grates. Let it smoke for approximately 2 hours or until it reaches an internal temperature of 165°F in the breast area and 180°F in the leg.
- Let it rest for 10 minutes before slicing and serving. Enjoy!