Description
Pecan Smoked over Onions, Grapefruit, Thyme, and White Wine.
Scale
Ingredients
- ½ onion
- 2–3 slices of grapefruit
- Thyme
- ¼ C white wine
- Spatchcocked chicken
- 1T Extra virgin olive oil
- 1 T rub (Traeger Fin and feather is great)
Instructions
- Preheat smoker or oven to 425F
- Lay the pieces of 1/2 Onion sliced thin, and 2-3 slices of grapefruit on the bottom of a cast iron pan.
- Cover with a bundle of thyme and cover in 1/4C white wine. Set aside.
- Place spatchcocked chicken, skin side down on a cutting board.
- Cover the bottom in 1T EVOO and 1T rub
- Flip bird so the skin side is up and place about 3T softened butter UNDER the skin of the legs and breast meat.
- Place 2-3 Sprigs of Thyme on each breast under the skin also.
- Cover the top of all of the skin in more Butter, and sprinkle liberally with rub.
- Rest the chicken directly on top of the sliced grapefruit.
- Cook for about 40 minutes or until you get an internal temp of 155F.
- Brush the skin with honey and cook for an additional 1-2 minutes. (If the top is browning too quickly, tent with foil.)
- Remove from grill and let rest 5 -10 minutes before serving