Smoked Spatchcock Chicken Recipes

TRAEGER SMOKED SPATCHCOCK CHICKEN

Steps:

• Preheat your Traeger to high, following factory directions.
• Place the bird breast-side down with the legs pointing towards you, and cut up either side of the backbone through the ribs to remove the spine.
• Flip the chicken over, combine the oil and seasonings, and rub all over the chicken on both sides. Place skin-side up onto your pre-heated pellet grill. You can also place it in a pan if you want to catch the drippings!
• Grill on high heat for 30 minutes, and then turn the temp down to 325 for the remaining time.
• Check your chicken at around the 45-minute mark because it may be done already depending on the size of your bird! You want it to be at 165° no matter where you test it.
• Remove from the grill, let rest for 15-20 minutes, and then cut into pieces and serve.

TRAEGER SMOKED BBQ SPATCHCOCK CHICKEN

Steps:

• remove chicken from package, rinse under wate and dryr
• remove spine from back of chicken with sciscors
• cut through breast bone to allow chicken to lay flat
• rub whole chicken with olive oil
• season inside and outside of the chicken with bbq seasoning
• place the chicken meat side down on smoker (set at 300F)
• smoke the chicken to an internal temperature of 165F
• remove chicken from smoker and serve

APPLEWOOD-SMOKED SPATCHCOCKED CHICKEN

Steps:

• Make the brine: Bring 2 cups water, 3/4 cup salt and the peppercorns to a simmer in a large saucepan over medium-high heat, stirring to dissolve the salt. Let cool, then stir in the apple and lemon juices.
• Cut the backbone out of each chicken using kitchen shears; discard. Trim off any remaining ribs. Place the chickens breast-side up, then firmly press down with your hands to flatten. Trim off any excess skin. Transfer the chickens to a large pot, laying them flat (or use a two-gallon resealable plastic bag). Add the brine, thyme, garlic and 2 cups cold water. (If the chickens are not covered, add 1 to 2 more cups water.) Refrigerate 8 hours or overnight.
• Place a drip pan under the grill grates. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Meanwhile, soak the applewood chips in water, 30 minutes; drain. Remove the chickens from the brine and pat dry. Season on both sides with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
• When the grill registers 375 degrees F, add the wood chips: On a gas grill, fill a smoke box with half the chips and use according to the manufacturers' instructions; on a charcoal grill, sprinkle half the chips over the coals. Place the chickens breast-side up on the cooler side of the grill, making sure they lie flat. Cover the grill and cook 1 hour, then add the remaining wood chips (if using charcoal, add more coals at this point or as needed so the temperature stays between 325 degrees F and 375 degrees F). Continue grilling until a thermometer inserted into the thighs and breasts registers 165 degrees F and the skin is browned and crisp, 1 to 1 1/2 more hours. Transfer the chickens to a cutting board and let rest at least 15 minutes before carving.

SMOKED SPATCHCOCK CHICKEN

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.

SMOKED WHOLE CHICKEN

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C).
• Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
• Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
• Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
• Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

SMOKED SPATCHCOCK CHICKEN WITH CHERRY CHIPOTLE BBQ SAUCE

Steps:

• Spatchcock the chicken. Place your chicken breast side down on a large cutting board. Using sharp kitchen shears, cut up both sides of the back bone, from tail to neck. Remove the backbone completely and turn the chicken over to the breast side. Carefully spread apart the back and press down gently on the breast until the bird lays nice and flat on your cutting board. Tuck the wing tips behind the back and adjust the legs until they are fairly symmetrical.
• Season the spatchcock chicken. Pat down your chicken with a paper towel and then drizzle with the olive oil. Rub all across the skin. Season your chicken all over with the sweet rub (even the back side!)
• Begin smoking. Preheat your smoker to 225 degrees F for indirect cooking with a light wood smoke. Place your chicken on the smoker and cook for 4-5 hours, or until the internal temperature reaches 150 degrees F in both the breast and thigh meat.
• Sauce and finish smoking. Brush the chicken with the Cherry Chipotle BBQ Sauce (or sauce of your choice) and cook for an additional 25-30 minutes or until the internal temperature reaches 165 degrees F.
• Rest and serve. Let the chicken rest for 10-15 minutes before slicing and serving.