Spatchcock Smoked Chicken
A Spatchcock Smoked Chicken is an impressive delight that will take your ordinary plain chicken and turn it into a serious masterpiece of flavor and aroma.
Servings: 4 Servings
Calories: 485kcal
Equipment
- Smoker
- Pellets
- Kitchens shears or a sharp knife
- Cutting board
Ingredients
- 1 whole 3-pound chicken
- 1/4 cup dry rub see recipe
- 2 tablespoons melted butter or olive oil
Instructions
- Place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken open like a book, locate the breastbone, and press down firmly to flatten the bird.
- Pat the chicken dry with paper towels. Season the chicken with the dry rub. Allow it to rest for 10 minutes.
- Preheat the smoker to 225° F(107°). Don’t forget to stock the hopper with your preferred pellets (we like apple wood pellets for chicken).
- Place the chicken on the smoker. Insert a leave-in thermometer into the thickest part of the breast meat, if you have one. Close the lid and let it smoke for about 2 hours, until the internal temperature of the chicken reaches 140° F(60°C).
- Open the smoker and brush the chicken with melted butter or olive oil. Turn up the smoker to 300° F(150°C) and continue cooking until the chicken reaches 165° F(74°C).
- Remove the chicken from the smoker and let rest for 10 minutes before serving.
Notes
- After applying the dry rub, let the chicken rest for about 10 minutes. This wait allows the flavors to seep in.
- Preheat your smoker to a steady 225° F(107°C). Consistency in temperature is crucial for even cooking.
Nutrition
Calories: 485kcal | Carbohydrates: 3g | Protein: 36g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 135mg | Potassium: 390mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 382IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 3mg