Step 1

Brine the chicken in the refrigerator for at least four hours and overnight if possible.

Step 2

Roughly chop the orange, onion, celery and garlic.

Step 3

Remove the chicken from the brine, rinse with cold water and pat dry with paper towels.

Step 4

Stuff the chicken with the orange, onion, celery and garlic.

Step 5

Rub the chicken skin with peanut oil and lightly season with salt and pepper.

Step 6

Tightly truss the bird with twine.

Step 7

Set your pellet grill to 275F using hickory wood pellets.

Step 8

Smoke the bird, breast side up, for 2.5 hours or until the breast is 165F and the thighs are 175-185F.