Spatchcock Smoked Chicken
Spatchcock Smoked Chicken is a whole chicken cut to lay flat, covered in a delicious dry rub, and smoked to tender moist perfection.
Servings: 6 servings
Ingredients
Instructions
- Cut chicken in half: Using sharp clean kitchen shears, start at the tail and cut all the way up both sides of the spine so that the 1 whole chicken is split down the middle (breast, wing, thigh, drumstick on each side).
- Prep chicken: Lay out two pieces of plastic wrap long enough to wrap chicken and lay them on the counter in a cross/perpendicular. Set chicken on intersection of plastic wrap. Coat the entire chicken with the 2 tablespoons olive oil.
- Apply dry rub: In a separate bowl, mix up the 1/4 cup dry rub. Generously coat all sides of the chicken with 1/2 cup BBQ sauce, then wrap tightly with plastic wrap. Refrigerate for at least an hour or up to overnight.
- Smoke chicken: Set the smoker to smoke at least 5 minutes with the lid open. Increase heat to 250°F and close the lid. Unwrap the chicken and place it on the grill, skin side up. Insert a meat thermometer into the thigh, avoiding contact with bone. If only using the dry rub and not BBQ sauce, continue to cook until the internal temperature of the thigh reads 165°F. My chicken took about 3 hours to fully cook, but time will vary depending on the smoker and starting temperature of the chicken.
- Optional BBQ sauce: If making homemade BBQ sauce, prepare it while chicken is smoking. Plan on smoking the internal temperature of the breast reads 145°F. At this point, smother the chicken in BBQ sauce and continue to cook until the internal temperature of the thigh reads 165°F.
- Rest: Allow chicken to rest for at least 10 minutes before slicing.
Notes
One Spoon Dry Rub recipe: https://selfproclaimedfoodie.com/one-spoon-dry-rub/
Whiskey BBQ Sauce recipe: https://selfproclaimedfoodie.com/whiskey-bbq-sauce/
Nutrition
Calories: 82kcal | Fat: 9g | Saturated Fat: 1g | Iron: 0.1mg