Applewood Smoked Spatchcocked Chicken Recipes

SMOKED SPATCHCOCK CHICKEN

Smoked Spatchcock Chicken image

The perfect way to master your barbecue platter presentation. Prepared with a beautiful dry rub and smoked over applewood, this butterflied whole chicken is guaranteed to steal the show.

Provided by Ben

Time 4h20m

Number Of Ingredients 10

Ingredients

4 lb whole chicken
olive oil
2 tbsp smoked paprika
1 tbsp thyme
2 tbsp chili powder
2 tbsp cayenne pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
2 tbsp ground black pepper

Steps:

Heat up your smoker to 225°F (107°C)
Combine all dry rub ingredients in a small bowl. Rub olive oil over the chicken, on both sides. Apply dry rub to chicken all over.
Once the smoker has reached our target smoking temperature, transfer chicken to the smoker or grill grates. Place the chicken breast-side up with the legs spread so it can lie flat.
Close chamber door and smoke for 4 hours, or until internal temperature has reached 165°F (74°C)
Remove from smoker and allow to rest for 10 minutes. Carve and serve.

APPLEWOOD SMOKED CHICKEN

Applewood Smoked Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 2h30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 whole chicken, halved
Applewood chips for smoking, as needed

Steps:

In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

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