@theredbowl: Spatchcocked Chicken using Club House La Grille Balsamic & Herb Seasoning! @Club House Canada Learn more at: www.clubhouse.ca/en-ca/la-grille #clubhousespices #smoking #ad Ingredients: Recipe: 1 chicken 2 tsp salt 1/2 cup olive oil + 1 tbsp 1/4 cup Club House La Grille Balsamic & Herb Seasoning + more for basting Instructions: Spatchcock the chicken by removing the spine using kitchen shears or sharp scissors. Place on a wire-lined baking sheet and sprinkle heavily with the salt. Then, place the chicken in the fridge uncovered overnight. When you’re ready to smoke, add 1 tbsp olive oil to the chicken to coat. Then, sprinkle Club House La Grille Balsamic & Herb Seasoning to coat the front and back of the chicken. Preheat the smoker to 250 F and place the chicken on the smoker and insert the thermometer. In a bowl, combine 2 tbsp of Club House La Grille Balsamic & Herb seasoning in 1/2 cup of olive oil. Baste the chicken every 20 minutes until the chicken reaches 140F in the thickest part of the breast. Increase the heat to 350 F and allow the chicken to reach an internal temp of 165 F. Remove the chicken from the smoker & allow it to rest for 10 minutes before slicing and enjoying!

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Wednesday 01 April 2026 20:45:09 GMT