Grilled Whole Chicken with Sausage & Apple Stuffing

Category Poultry Dinner Easter

Servings 4

Prep Time 10 minutes

Cook Time 90 minutes

Perfect for a Sunday dinner or your holiday feast, this Grilled Whole Chicken with Sausage and Apple Stuffing is packed with savory fall flavors. A generous rub in sweet 'n tangy Pit Boss Tennessee Apple Butter combined with the fruity smoke of Applewood pellets creates a mouthwateringly crispy and flavorful skin.

Ingredients

1/4 Tbsp Black Pepper

1 tbsp Butter, unsalted

1 Celery, Stalk

3/4 Cup Chicken Broth

1/4 Tbsp Dried Sage

1 1/2 Cup Dry Stuffing, Unseasoned

1 Granny Smith Apple, Chopped

8 oz. Italian Sausage, Casings Removed

1/2 Tbsp Olive Oil

3 tbsp Pit Boss Homestyle Pork Rub, divided

1/4 Tbsp Salt

1/4 White Onion, Chopped

1/2 White Onion, Sliced

3-4 lb. Whole Chicken

Special Tools

Cast Iron Pan

Large skillet

Paper Towel

Wooden Spoon

Directions

Fire up your Pit Boss and preheat to 400°F, with the lid closed. If using a gas or charcoal grill, set it up for medium-high heat.

Meanwhile, rinse chicken thoroughly and dry with paper towel. Place sliced onion in cast iron pan and set chicken on top. Place stuffing inside chicken cavity. Sprinkle Homestyle Pork Rub all over chicken and rub into skin. Tuck wings under.

Transfer to pellet grill and cook for 45 minutes. Add 1 cup chicken stock to pan, rotate and cook an additional 30 minutes. Remove from grill when internal temperature reaches 165°F and there is even browning. Allow chicken to rest for 15 minutes, then carve and serve.