Smoked Spatchcock Chicken

Why You’ll Love This Recipe

The Smoked Spatchcock Chicken is packed with flavor and is a true showstopper. The spatchcocking method ensures that the chicken cooks evenly, with the skin getting perfectly crispy while the meat stays juicy and tender. The blend of chili powder, garlic powder, and brown sugar gives the chicken a savory-sweet flavor, enhanced by the rich smoky aroma from the smoker. It’s an easy-to-make dish that’s ideal for any occasion, from family dinners to backyard BBQs.

Ingredients

• 1 whole chicken (4-6 pounds, either a fryer or a roaster)
• 1 tablespoon olive oil
• 2 tablespoons chili powder
• 2 tablespoons garlic powder
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken: Start by spatchcocking the chicken. Place the chicken breast-side down and cut along both sides of the backbone with a pair of kitchen shears or a sharp knife. Remove the backbone and flip the chicken over. Press down on the breastbone to flatten the chicken.
2. Preheat the smoker: Preheat your smoker to 225°F (107°C). If you’re using wood chips, opt for a wood like hickory, apple, or cherry, which pairs wonderfully with chicken.
3. Season the chicken: Rub the chicken with olive oil to help the spices adhere. In a small bowl, combine the chili powder, garlic powder, brown sugar, kosher salt, and black pepper. Sprinkle the seasoning mixture evenly over the entire chicken, making sure to coat both the front and back.
4. Smoke the chicken: Place the chicken on the smoker, breast-side up. Close the lid and smoke the chicken for about 2 to 2.5 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the breast. If you prefer a more smoky flavor, you can leave it on the smoker for a little longer, but be sure to check the internal temperature to avoid overcooking.
5. Rest the chicken: Once the chicken reaches the desired temperature, remove it from the smoker and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and keeps the meat moist.
6. Serve: Carve the chicken and serve with your favorite sides. Enjoy the smoky, flavorful chicken with a crispy, golden skin!

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 2-2.5 hours
• Total time: 2 hours 15 minutes – 2 hours 30 minutes

Variations

• Spicy Smoked Chicken: Add cayenne pepper or smoked paprika to the spice rub to introduce some heat to the chicken.
• Herb-infused Chicken: Add fresh herbs like rosemary, thyme, or oregano to the seasoning mix for a fresh, aromatic flavor.
• Citrus twist: Add lemon zest or orange zest to the rub for a burst of citrus flavor that pairs perfectly with the smokiness.

Storage/Reheating

• Storage: Store any leftover smoked chicken in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, place the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until the chicken is heated through. You can also reheat on the grill for a few minutes to crisp the skin again.

FAQs

What does spatchcocking a chicken do?

Spatchcocking a chicken removes the backbone and flattens it, allowing for more even cooking. It helps the chicken cook faster and ensures a crispier skin while keeping the meat juicy.

Can I use a gas grill instead of a smoker?

Yes, you can use a gas grill to make this recipe. Set the grill up for indirect cooking by turning on one side and placing the chicken on the opposite side. Cook it with the lid closed, just as you would on a smoker.

Can I use a whole chicken that is smaller or larger than 4-6 pounds?

Yes, you can use a smaller or larger chicken. The cook time may vary, so be sure to check the internal temperature with a meat thermometer. The chicken is done when it reaches 165°F (74°C) in the thickest part of the breast.

How can I make sure the chicken skin is crispy?

To ensure crispy skin, make sure to dry the chicken completely before applying the oil and seasoning. Smoking at a low temperature will also help to achieve a crispy skin while keeping the chicken moist.

Can I use a different wood for smoking?

Yes, you can experiment with different wood types such as applewood, cherry, or mesquite. Each wood will provide a slightly different smoky flavor that pairs well with chicken.

Can I make this recipe without a smoker?

Yes, you can adapt this recipe for grilling or roasting. For grilling, set up the grill for indirect heat and cook the chicken over low heat. For roasting, place the chicken in a preheated oven at 375°F (190°C) for about 1-1.5 hours, or until the chicken reaches 165°F internally.

Can I marinate the chicken before smoking it?

While this recipe doesn’t require marinating, you can marinate the chicken for a few hours (or overnight) for extra flavor. A simple marinade with olive oil, lemon juice, garlic, and herbs will enhance the taste.

Can I cook this chicken at a higher temperature?

Yes, you can cook the chicken at a higher temperature (around 350°F) for a faster cook time, but smoking it at a lower temperature allows the flavors to develop more fully and keeps the chicken moist.

Can I smoke this chicken whole without spatchcocking it?

Yes, you can smoke the chicken whole. However, it will take longer to cook, and the skin may not get as crispy as when spatchcocked.

How do I know when the chicken is done smoking?

Use a meat thermometer to check the internal temperature of the chicken. It’s done when it reaches 165°F (74°C) in the thickest part of the breast or thigh.

Conclusion

This Smoked Spatchcock Chicken is an incredibly flavorful, tender, and juicy dish that’s perfect for any grilling or smoking enthusiast. By spatchcocking the chicken, you ensure even cooking and crispy skin, while the seasoning and smoking process impart a deep, smoky flavor that will have everyone coming back for more. Whether you’re hosting a summer BBQ or cooking for a family dinner, this chicken recipe is sure to become a favorite!

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