Smoked Spatchcock Chicken Recipe (Moist and Flavorful)
Say goodbye to dry, overcooked grilled chicken, and say hello to moist, tender, and flavorful Smoked Spatchcock Chicken. Smoking the chicken slowly at a low temperature gives it a pleasing smoky flavor, but spatchcocking also helps it lay flat, allowing it to cook evenly and perfectly every time.
1whole chicken,4-6 pounds, either a fryer or a roaster
1tablespoonolive oil
2tablespoonschili powder
2tablespoonsgarlic powder
1tablespoonbrown sugar
2teaspoonskosher salt
1teaspoonground black pepper
Instructions
To spatchcock or butterfly the chicken, remove the neck and any giblets from the cavity and place the whole bird on a cutting board, breastside down. Use the kitchen shears to cut down the ribs on one side of the backbone and then the other and remove it. Turn the bird over and flatten it by pushing it down hard with the heel of your hand.
To make the smoked chicken rub, combine the chili powder, garlic powder, brown sugar, kosher salt, and ground black pepper in a small bowl. Pat the poultry dry with a paper towel and use a pastry brush to coat the chicken with olive oil. Sprinkle the rub evenly over the entire bird and let it sit covered for one to twenty-four hours. If the chicken isn't going to be smoked within the hour, be sure to keep it refrigerated. If refrigerated, take it out of the fridge about one hour before cooking to allow it to come to room temperature.
When ready to smoke the chicken, prepare your grill or smoker according to the manufacturer's directions. For a Big Green Egg, add a layer of charcoal, then sprinkle a handful of wood chips or a chunk or two of wood. Add another layer of charcoal and another layer of chips and light the fire. Preheat the Egg to 250 degrees F. Add the plate-setter, then the cooking grid.
Place the spatchcocked chicken skin side up on the cooking grid, and insert the meat temperature probe (if using) in the thickest part of the breast, not touching the bone. Close the lid and let it smoke. Resist the urge to lift the lid and peek. Continually lifting the lid makes it harder to control the temperature and lets the heat and smoke out, so it will take longer for the meat to cook properly.
Plan on smoking the chicken for about four hours or until it reaches an internal temperature of 160 degrees F. Carefully remove the bird, cover loosely with aluminum foil and let it rest for twenty minutes. While it rests, the internal temperature will come up to 165 degrees F., which is the recommended safe temperature for poultry.
To serve, cut up the chicken and serve either as is, or serve it with your favorite barbecue sauce on the side.
Video
Notes
If you have a small family, this same recipe can be used for smoked half-chicken or smoked split chicken breasts.If your poultry is frozen, be sure to plan ahead and let it thaw in the refrigerator before cooking. A six-pound bird can take up to two days to thaw fully. Once it's thawed, cook it within a day or discard it. When cooking poultry, be careful about cross-contamination with the raw meat and its juices. Thoroughly disinfect any surfaces and utensils that it comes in contact with. Also, be sure to wash your hands with soap and water any time you handle raw poultry. I usually place a disposable aluminum pie plate on the plate setter under the meat I'm smoking to catch any drippings. This isn't mandatory, but it makes cleanup easier. If your bird is large, getting it on and off the grill can be awkward. After trying tongs and forks, I have found that two pancake turners work best. Slip them both under the smoked spatchcock chicken and transfer it to a cutting board. If you are in a pinch, you can substitute a purchased dry rub instead of making your own. Save the backbone and any giblets to make homemade chicken stock. I usually keep a ziplock bag with discarded poultry pieces in my freezer and add to it whenever I have discarded pieces.