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1 whole chicken, spatchcocked (backbone removed)
2–3 tbsp Essentials seasoning blend
2 tbsp Outlaw barbecue seasoning
1/2 large yellow onion, diced
1–2 jalapeños, diced (adjust to taste)
4–5 strips bacon, chopped
1 can (14 oz) chicken stock (or substitute 1 tbsp bouillon + 2 cups water)
2 cans (15 oz each) Great Northern beans, with liquid
1 jar (4 oz) Hatch green chilies
8 oz cream cheese, cubed
1/4 cup heavy cream
shredded cheese, sour cream, chopped green onions
Set your pellet grill to 250°F and preheat your griddle to low heat.
Generously coat the chicken—under the skin and all over—with the Essentials blend and Outlaw barbecue seasoning. Let it rest for 10 minutes.
On the griddle, cook chopped bacon until crisp. Add diced onions and jalapeños, and cook until caramelized, about 5–7 minutes.
In a Dutch oven, combine chicken stock, Great Northern beans (with liquid), and Hatch green chilies. Stir in the cooked bacon, onions, and peppers.
Place the Dutch oven inside the pellet grill. Position the spatchcocked chicken on the grate directly above it so the drippings fall into the chili. (Add the chicken backbone for extra flavor if desired.)
Smoke the chicken and chili at 250°F for 30 minutes.
Then, increase the grill temperature to 400°F and cook until the chicken skin is crispy and the internal temperature reaches 165°F.
Remove the chicken from the grill, cover it with foil, and rest for 15 minutes. Shred into bite-sized pieces.
Add the shredded chicken to the Dutch oven. Stir in cream cheese cubes and heavy cream. Cover and simmer until the cream cheese is fully melted and the chili thickens—about 45 minutes.
Ladle into bowls and top with shredded cheese, sour cream, and green onions.
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