How To Grill Chicken On A REC TEC Pellet Grill

Smoking and barbecuing are supposed to be hard work. Some people compare smoking, grilling, and barbecuing to hardwood chopping. It involves putting in the right amount of wood chunks and getting the right meat, poultry, or fish temperature.

Then there is another thing about keeping the temperature steady, so your food doesn’t get burned off. Many people have struggled when it comes to grilling chicken on their smoker. But thanks to REC TEC Pellet Grills, all this is in the past.

The REC TEC Pellet Grill makes it extremely easy to cook any meat, poultry, or fish you desire at the right temperature. But some techniques are still required to ensure you cook perfectly.

For example, using an external thermometer is often a great technique to get your chicken’s right tenderness and flavor without getting burned or dried out during the entire grilling session.

Thanks to the advanced technology of REC TEC Pellet Grills, you can easily manage the temperatures to ensure the chicken is always perfect.

REC TEC Wood Pellet Grill cooking times (Chicken)

The safe internal temp of chicken is 165° Fahrenheit (75° Celsius).

Instructions for Grilled Chicken in Rec Tec

Grilling chicken on a REC TEC pellet grill is simple and delicious. Follow these steps to grill chicken to perfection:

1. Before setting the whole chicken on your grill, take it out of the fridge for at least 45 minutes before you set it up on the grill. This ensures that your chicken has reached a comfortable temperature where it can easily be smoked, and the moisture in the meat remains intact.
2. You must also ensure the rub you use on the chicken has been applied a couple of hours before placing it on the grill.
3. Preheat the grill to the desired temperature (350°F) for even cooking, and then place the chicken on your grill. Although you can cook without preheating, the result won’t be as delicious.
4. Preheating your grill will serve two great purposes. One, it will ensure the chicken doesn’t get stuck on the grills; the second, it will ensure the chicken doesn’t run dry and is still moist and tender at the end of your cooking session.
5. Turn the heat on high for at least 30 minutes to get that crispy chicken skin everybody loves. This only applies to the whole chicken and chicken thighs. That is why chicken breasts (boneless) are cooked at a higher temperature from the get-go to achieve this delicious crispiness.
6. For an added sweet taste, you can always spray the chicken when it is smoked with bourbon, apple juice, and vinegar. This will yield an amazingly different taste.
7. To notch up the flavor even more, apply some BBQ sauce to the chicken at the end of your cooking session and let it smoke for a bit. The water in the BBQ sauce will evaporate, leaving behind the other ingredients that make it so tasty.
8. Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165°F. A digital thermometer is recommended when cooking chicken. Check out our five best thermometers for grilling.
9. Remove the chicken from the grill and let it rest for a few minutes before serving.

Note: Cooking times may vary depending on the thickness of the chicken. Always use a meat thermometer to ensure that the chicken is cooked thoroughly.

FAQ: Grilling Chicken on a Recteq Pellet Grill

1. How do I get crispy skin on grilled chicken?

Pat the chicken dry before seasoning to remove moisture.
Use a higher finishing temperature (400°F or more) for 5-10 minutes.
Apply a light coat of oil or butter before grilling.
Avoid sugary sauces until the final minutes to prevent burning.

2. What wood pellets work best for chicken?

• Apple or cherry: Mild, sweet flavor that complements chicken.
• Hickory or oak: Stronger, smoky taste for bolder flavor.
• Recteq Ultimate Blend: Balanced mix for consistent results.

3. Should I use a marinade or dry rub?

You can use both because both work well:

Marinades: Add moisture and flavor. Marinate for 2-12 hours in the fridge. Pat dry before grilling to avoid steaming.
Dry rubs: Create a flavorful crust. Apply generously 30 minutes before grilling or overnight for deeper flavor.

4. How do I prevent chicken from drying out?

Use a meat thermometer to avoid overcooking (165°F for breasts, 175°F for thighs/dark meat).
Brine chicken in a saltwater solution (1/4 cup salt per quart of water) for 4-8 hours before grilling.
Let chicken rest for 5-10 minutes after grilling to lock in juices.

5. Can I sear chicken on a Recteq pellet grill?

Use the sear kit or crank the grill to 450°F or higher. Sear for 2-3 minutes per side after cooking at a lower temp for even doneness.

6. How do I clean the grill after cooking chicken?

• Scrape the grates with a grill brush while still warm.
• Empty the ash from the firepot after cooling.
• Wipe down grease drippings with a damp cloth to prevent flare-ups.

7. Can I grill frozen chicken?

• It’s best to thaw chicken for even cooking, but if grilling from frozen:
• Set the grill to 325°F.
• Cook 1.5x longer than thawed chicken, checking internal temps.
• Season lightly, as frozen meat absorbs less flavor.

8. What’s the best way to check if chicken is done?

• Use a digital meat thermometer. Insert it into the thickest part, avoiding bones:
• 165°F for white meat (breasts, tenders).
• 175°F for dark meat (thighs, drumsticks) for better texture.