Instructions

Instructions for Chicken

1. Place the chicken, breast side down, on a work surface. Follow our guide to spatchcocking chicken to prep your bird for the grill.
2. Apply some olive oil to the chicken, rubbing it all over the bird to ensure an even coating, then season both sides with salt and pepper.



3. Stick your temperature probe into the chicken breast. For an accurate internal temperature reading, ensure the probe tip is inserted 2” into the thickest part of the breast without touching bone or fat. Set the chicken aside.
4. Remove the rightmost flame tamer (in Weber’s case, this is the Flavorizer bar) from underneath the grill grates and store in your grill cart if possible.
5. Place a smoker box on the grates above the now-removed Flavorizer bar. Fill the smoker box with soaked wood chips, which should have spent about an hour in water or another liquid of your choosing.



6. Prepare your grill for indirect cooking over medium-high heat, roughly 450°F–500°F. To achieve this, Kelsey turned the right burner under the smoker box to medium-high, the center burner to off, and the left burner to medium. This setup may differ depending on your grill’s configuration.
7. Once the grill is preheated and the wood chips are smoking, place the chicken, skin side up, over indirect heat in the center of your preheated grill. Cook until the thickest part of the breast registers 162°F (about well done), which should take about 45 minutes.
8. Once cooked, remove the chicken from the grill with a wide spatula. Rest the chicken at room temperature, indoors, for 30 minutes.

Instructions for Pizza

1. Prepare your grill for direct cooking, place a pizza stone in the center of the grill, and preheat to a medium heat around 400°F–450°F (all burners turned to medium).
2. In a small bowl, combine all the sauce ingredients and set aside.
3. Warm the oil for the pizza toppings in a large, nonstick skillet over medium-high heat on your grill’s side burner or an indoor range burner. Add the sliced onions and cook until lightly browned and softened, about 8–9 minutes, stirring occasionally.
4. Add the sliced bell peppers and cumin, and continue to cook until the peppers are crisp and tender, about 3 minutes. Take the peppers and onions off of heat, season to taste with kosher salt, and set aside.
5. Cut the whole chicken into pieces, separating the breasts, thighs, and legs. Remove the skin and any bones from the breasts, then shred the breast meat with a pair of forks and momentarily set aside.



6. Cover one of the pizza-dough balls with a kitchen towel. Lightly flour a work surface, then roll the other ball into a 12”-diameter circle (or whatever shape you’d like your pizza to be).
7. Generously dust a pizza peel with cornmeal, then transfer the prepared dough to the peel. The cornmeal will prevent the dough from sticking when being transferred from the peel to the grill and vice versa.
8. Spread half of the sauce onto the dough, leaving a ¾” border around the edges. Top with half of the onion-bell pepper mixture, half of the chicken, and half of the cheese.
9. Carefully use the pizza peel to slide the dough onto your pizza stone. Close the lid, and cook over direct, medium heat until the bottom of the crust is browned and the cheese is melted, about 9–11 minutes. About midway through the cook, use the pizza peel to rotate the pie on the stone.



10. When finished cooking, use the pizza peel to transfer the pie to a cutting board and let stand for 3–5 minutes before cutting into wedges.
11. Make another pizza with the remaining dough ball, toppings, and cheese, following the methods outlined in Steps 14–18. Serve and enjoy!