Season your chicken overnight with Pecking Order, then grill low and slow until the skin cracks and juices run clear
Ingredients
Ingredients
- FOR THE CHICKEN:
- 1 whole chicken, butchered into quarters
- 3 Tablespoons avocado oil
- 1/4 teaspoon salt per pound of chicken
- 4 Tablespoons Casa M Spice Co® Pecking Order®
Method
-
01
Season chicken with oil, salt, and Pecking Order
8 minBest done the night before; minimum 3 hours ahead.
-
02
Refrigerate seasoned chicken until ready to grill
180 minMinimum 3 hours; overnight preferred.
-
03
Preheat grill to 250-300°F
15 minGet your grill dialed in—use an instant-read thermometer to verify that sweet spot, because low and slow is the whole game here. You're building a zone for indirect cooking, so if you've got a two-burner setup, keep one side off or low.
-
04
Bring chicken to room temperature
20 minPull from fridge while grill preheats.
-
05
Grill chicken bone-side down until 130°F internal
25 minCheck temp at 10 min; flip each piece individually at 130°F.
-
06
Flip chicken and grill skin-side down at 350°F to 155°F
12 minHigher heat crisps skin and caramelizes seasoning.
-
07
Rest chicken on platter for 10 minutes
10 minLet the chicken sit skin-side up and come closer to room temperature so it cooks evenly when it hits the grill. You'll see the surface start to glisten as the seasoning pulls moisture to the skin—that's your signal you're ready to go.
From Mike's Notebook
Don't skip the overnight seasoning—the salt needs time to penetrate the meat, not just coat the skin.
Flip each quarter individually at 130°F instead of all at once; they cook at different rates depending on thickness.
The skin crisps during the final high-heat phase, so don't peek or move the chicken around once you bump up to 350°F.