Incredibly simple, tender and very juicy.
For this recipe, the process was very simple. Generously season your Chicken then toss them in your preheated Smoker or Pellet Grill (250 degrees) and let them go undisturbed for about 2 hours. At the 2 hour mark, to get a crispy skin and/or to start adding sauce, crank the heat up to 350, brush them and let me go for another 30 to 45 minutes.
The first one (left) was dry rubbed with 985Products Cajun Allspice Seasoning and left as is.
The second (middle) was also dry rubbed with 985’s Cajun Seasoning then brushed with a thin layer of Honey Garlic Sriracha. Check out the recipe for the Honey Garlic Sriracha over in the Sauces section.
The third (right) was dry rubbed with Salt, Pepper & Garlic then brushed with a Honey Garlic Sriracha.
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