Smoked Spatchcock Chicken
So, I could regale you with na whole story about how Spatchcock Chicken got its name, but I figure, if you're reading this online, you know how to search for it yourself.Just know that it's a wonderful way to cook a tasty chicken dish.Print Pin Rate
- Poultry shears
- 1 3-4 lb whole chicken
- Kosher Salt
- fresh ground black pepper
- Chicken Rub
Day 1 – Prep the Chicken
- If you don't have chicken rub, make it.
- You need to remove the backbone first, by cutting along the edge on both sides with poultry shears, then flip it over onto the breasts and press down sharply to break the ribs and make it as flat as possible.
- Rub the chicken liberally with salt and pepper, making sure to get some in between the skin and meat.
- Rub the chicken liberally with chicken rub, again making sure to get some between the skin and meat.Wrap the chicken in plastic wrap and refrigerate over night.
- Set your smoker up for indirect heat at 230F and add your favorite poultry wood chunks (we used Pecan).Once the smoke is ready (a thin blue smoke coming out of the smoker) and smoke the chicken, breast side up, until it reaches an internal temperature of 165F (3 – 4 hours).
- Slice the meat against the grain.