• Amy Lippert, NTP

Smoked Spatchcock Chicken

Updated: a day ago

Smoked chicken is one of my absolute favorite main courses because of how juicy and tender it is! It's so good on it's own with yummy sides, in a chicken salad, on a bed of greens, or in a soup!


Easy Smoked Spatchcock Chicken Recipe


Spatchcock Smoked Chicken


1 Whole Chicken

2-3 Tbsp your favorite BBQ Dry Rub

OR

Dry Rub Recipe:

1 Tbsp Smoked Paprika

1 Tbsp Chili Powder

1 Tbsp Coarse Sea Salt

2 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Dry Mustard

1 tsp Black Pepper

1/4 tsp Cayenne Pepper (opt)


Directions:


Preheat smoker to 225


Mix all ingredients for the dry rub in a small bowl with a fork or whisk.


Prep chicken by drying with paper towels and removing the backbone with a pair of kitchen shears (recommended) or a very sharp chefs knife. Start up at the neck and begin cutting on either side down towards the tail of the chicken. Be sure to watch your fingers and take it slow the first few times until you get the hang of it.


Once you have the backbone removed, open the breast cavity and partially slice or cut through the cartilage to flatten the chicken, but try not to cut through the breast meat. If the wing tips are still on you may want to remove those with the kitchen shears as well, but you don't have to.


Season both sides of the chicken with your bbq rub and place on the smoker for about 3-5 hours depending on the size of your chicken, smoking until the internal temperature reaches 165 degrees.


Remove chicken once it's finished cooking and let it rest for 5-10 minutes before carving.


Enjoy!


How to Spatchcock a Chicken

How to Spatchcock a Chicken

Crisp Skin


Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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