Smoked Spatchcock Chicken

🧂 Ingredients

• 5 lb whole chicken
• 1 tablespoon olive oil

  (extra virgin)
• 2 tablespoon BBQ chicken rub

  (approximately ½ a batch- *see note)

Instructions

• 1 Preheat your smoker to 225°F (105°C).
• 2 Rinse the 5 lb whole chicken with cool water and pat dry with paper towels. Keep
  paper towels on hand to pat the chicken dry throughout the trimming process.
  Remove the giblets from the chicken (I actually had to trim the necks from my
  two fryer chickens).
• 3 Next, flip the chicken breast-side-down and cut along each side of the back bone
  with poultry sheers to remove it.
• 4 Flip the chicken back over so that it is breast-side-up and push down firmly on
  the breast with the palm of your hand. Press firmly enough that you break the
  breast bone so the chicken can lay flat on the smoker grill. Using your fingers,
  gently go underneath the skin to separate it from the breast meat.
• 5 Pat your chicken dry a final time (removing as much moisture as possible for
  extra crispy skin). Then coat the chicken in 1 tablespoon olive oil. Use your
  fingers or a basting brush to get both sides of the bird as well as up under the
  skin and on the breast meat.
• 6 Season the chicken generously with 2 tablespoon BBQ chicken rub in all the same
  places that you coated the chicken with extra virgin olive oil.
• 7 Lay your spatchcock chicken directly on the rack of your preheated smoker with
  the breast facing up and smoke for 45 minutes.
• 8 After 45 minutes, crank the temperature up to 425°F (220°C) and continue smoking
  the chicken until the internal temperature reads 165°F (74°C), about another 45
  minutes.
• 9 Remove your chicken from the smoker and cover it loosely with foil. Let it rest
  for 10-15 minutes before serving.

Nutrition Info