Smoked Spatchcock Chicken

🧂 Ingredients

• 1 whole chicken

  3-3 1/2 pounds
• Smoked Chicken Rub
• Apple juice for spritzing

Instructions

• 1 Blot chicken with paper towels to remove excess moisture.
• 2 Use a sharp knife or a pair of kitchen shears to remove the backbone from the
  chicken.
• 3 Turn the chicken breast side up, pulling the back open.
• 4 Press down firmly on the breastbone until the chicken lays flat.
• 5 Apply smoked chicken rub evenly to the chicken, getting some of the spices under
  the breast skin (skin side).
• 6 Prepare your charcoal grill for indirect cooking at 275 degrees F. Use pecan,
  cherry, or apple wood for this recipe.
• 7 Place the seasoned chicken breast side up on the grill, replace the lid, and
  cook for 80-90 minutes.
• 8 Spritz with room-temperature apple juice halfway through cooking.
• 9 Once the chicken reaches 165 degrees F, it’s time to move it to the hotter part
  of the grill. For a pellet grill, remove the chicken and increase the
  temperature to 375 degrees.
• 10 Turn the chicken over and sear it breast side down for a few minutes to crisp up
  the skin.
• 11 Remove the chicken from the grill and tent it with aluminum foil. Let it rest
  for 10 minutes before carving and serving.
• 12 Store leftover smoked spatchcock chicken in an airtight container in the
  refrigerator for up to 3 days. Freeze for up to 4 weeks.

Nutrition Info