The Founder's SPG Chicken

This is the cook that started Kiawe Fire Co. One whole chicken, three seasonings, and the first bag of test pellets — the smoke was so clean and sweet it turned a backyard dinner into a business plan. No brine, no injection, no sauce. The wood is the recipe.

Ingredients

• 1 whole chicken (4–5 lb), spatchcocked
• 2 Tbsp kosher salt
• 1 Tbsp coarse black pepper
• 1 Tbsp granulated garlic
• 2 Tbsp olive oil

Cook Sequence

1. Spatchcock the bird: cut out the backbone with shears, flip, and press flat until the breastbone cracks. Pat completely dry.
2. Rub all over with olive oil, then season every surface — under the wings, inside the legs.
3. Run your fire at 375–400°F. Bird skin-side up, legs toward the hotter zone.
4. Lid closed until the breast reads 165°F and thighs 175°F, about 75–90 minutes.
5. Rest 10 minutes, carve, pour the board juices back over.

Round Out the Plate

• Hawaiian Mac Salad — the plate-lunch essential
• Coconut Rice — sweet counterpoint to the smoke
• Grilled Pineapple Salsa — bright and smoky