Smoked Spatchcock Chicken

This spatchcock smoked chicken recipe comprises a whole chicken laid flat, covered in an tasty dry rub with just the right amount of smoke flavor.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 30

Resting Time 1

Total Time 1 1 35

Servings

Calories 248kcal

First, spatchcock the chicken by removing the giblets, heart and neck. Place the chicken on a cutting board with the backbone facing up. Use kitchen shears and cut along both sides of the backbone to remove it. Turn breast side up and press down to flatten it.
Mix rub ingredients in bowl and rub outside the chicken. Place chicken on foil-lined sheet and put in fridge for 24 hours.
Preheat smoker to 200°F. Smoke chicken for 30 minutes before increasing temperature to 375°F. Cook until internal temperature reaches 165°F.

Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
If you smoke too long at 200°F, the chicken will be overloaded with smoke flavor. Smoke for max 30 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
If you don't want to make your own spice rub, just use store-bought.
You know the chicken is done when you insert a thermometer in the thigh and it reaches 165°F. The key is finding the right part of the thigh and making sure the thermometer doesn't touch the bone.
When the chicken reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the chicken.