Frogged and Fired Up: Chimichurri Butter Chicken on the Pellet Grill
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When it comes to whole chicken on the pellet grill, frog-style spatchcocking is a game-changer. Instead of removing any bones, we simply split the bird along the back and rotate the thighs outward so it lays flat like a frog — maximizing skin exposure for even cooking and that coveted crispy skin. This recipe begins with an overnight soak in our Bird Brine to lock in flavor and moisture. From there, we work spicy chimichurri butter under the skin and season the outside with our bold Texas Beef BBQ Rub. Set low and slow on the Traeger at 275°F, this chicken turns out juicy, smoky, and loaded with rich herb and spice flavor in every bite.
Pellet-Grilled Frog-Style Chicken with Chimichurri Butter
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
Glenn Connaughton
Servings
8
Prep Time
30 minutes
Cook Time
2 hours
Calories
375
This pellet grill chicken recipe uses the true frog-style spatchcocking method — no bones removed, just a split along the back and the thighs rotated outward for even heat and maximum crispy skin. We start with an overnight soak in our Revolution Barbecue Bird Brine, then rub a spicy chimichurri butter under the skin using the bold, herb-forward Spicy Chimichurri Mix from our friend Al Frugoni — the over-the-fire cooking expert from Texas. A generous coat of our Texas Beef BBQ Rub on the outside seals the deal. Grilled low and slow on a Traeger at 275°F, this is how you make whole chicken worth remembering.
Ingredients
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1 whole chicken (5 pounds)
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1 bottle (150 grams) Revolution Barbecue Bird Brine
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1 gallon cold water
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4 tablespoons unsalted butter, room temperature
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4 tablespoons Al Frugoni Spicy Chimichurri Mix
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3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
Directions
Brine the Chicken: In a large container, mix 1 bottle of Revolution Barbecue Bird Brine with 1 gallon of cold water. Submerge the whole chicken and refrigerate overnight (8 to 12 hours).
Frog-Style Spatchcock the Chicken: Remove chicken from the brine, rinse, and pat dry. Place the bird breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the bird breast-side up, press it down to flatten, and rotate the thighs outward and upward so the legs splay out like a frog’s. This helps the bird lay flatter and cook more evenly. (See the video for more details)
Apply Under the Skin: Gently lift the skin from the breast and thighs and work the chimichurri butter mixture under the skin in an even layer.
Season the Outside: Sprinkle 3 tablespoons of Revolution Barbecue Texas Beef BBQ Rub all over the exterior of the chicken, pressing to adhere.
Preheat the Pellet Grill: Set your Traeger (or other pellet grill) to 275°F. Use hickory pellets or a preferred blend for a smoky finish.
Grill Bone Side Down: Place the chicken bone-side down directly on the grill grates. Close the lid and cook for 1 hour.
Flip Skin Side Down: After 1 hour, flip the chicken carefully so it's skin-side down. Cook for 30 minutes.
Final Flip and Finish: Flip the chicken back to bone side down and continue cooking for another 30 minutes, or until the internal temperature reaches 160°F in the breast and 170°F in the thigh.
Rest and Serve: Remove from the grill and let it rest for 10 minutes before carving.
Recipe Video
Recipe Note
This is how we do whole chicken on the pellet grill — bold, juicy, and built for flavor from the inside out. Frog-style spatchcocking delivers even cooking and crispy skin, while Al Frugoni’s Spicy Chimichurri Mix and our Texas Beef BBQ Rub bring the fire. Pick up your bottle of Bird Brine and Texas Beef Rub from our website or Amazon store and give it a try this weekend. #revolutionbbq
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (190 grams)
Calories 375,
Fat
27 grams,
Polyunsaturated Fat
4 milligrams,
Monounsaturated Fat
11 milligrams,
Carbs
3 grams,
Protein
29 grams,
Potassium
315 milligrams,
Sodium
820 milligrams,
Sugar
1 grams,
Iron
1.2 milligrams
