Smoked Spatchcock Chicken
Smoked spatchcock chicken gives you perfectly cooked, juicy chicken in less time than smoking a whole bird. The result is juicy, tender meat full of smoky flavor, perfect for a main course anytime!
Servings: 4
Calories: 548kcal
Instructions
- Find the spine on the back of your chicken, then cut along the bone on both sides to remove it. Discard the bones.
- Turn the chicken over, then find the cartilage bone at the top where the breasts meet on the inside- it will feel like a nub/knob.
- Using a sharp knife, slice through it (carefully). Turn the chicken over and spread it out flat. Pat it dry using paper towels.
- Drizzle the oil evenly out over the chicken, spreading it out as necessary for even coverage. Do the same with the rub.
- Set your smoker to 225°, and place the prepared chicken in it breast side up, then cook for 45 minutes.
- Increase the smoker temperature to 375°, then continue cooking until an internal meat thermometer reads 160° in the thickest part of the breast.
- Remove the chicken from the smoker, it will continue cooking with residual heat and will reach 165°.
- Transfer the smoked chicken to a waiting cutting board, and let it rest for at least 20 minutes.
- Slice with a sharp carving knife and enjoy!
Notes
- You can save the spine and boil it with water and herbs to make chicken broth.
- While you may be tempted, DO NOT tent the chicken with foil during its rest period. Doing that will just result in soggy skin.
- Letting the chicken rest before slicing though is important. It lets the juices get back into the meat so your chicken is tender, and all the juice doesn't run out when it's sliced.
Nutrition
Calories: 548kcal | Carbohydrates: 4g | Protein: 41g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 154mg | Potassium: 451mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 458IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 4mg