Smoked Spatchcock Chicken

Servings: servings (48 ounces chicken total)

Calories: 281cal

Preheat smoker to 275 F.
Pat chicken dry with paper towels.
4 pound whole chicken
Place the chicken breast side down on a cutting board. Using a sharp chef’s knife, place two cuts along each side of the spine. Cut all the way up the spine to remove it.
TIP: The closer you can get to the spine, the less meat you will remove. However, you can simply place the spine on the baking pan with the chicken and cook that meat as well. Another option is to use the spine to make chickens stock.
After removing the spine, turn the chicken over and use the palm of your hand to apply pressure and flatten the bird.
Combine all seasonings with the olive oil and whisk until completely mixed.
1/2 Tablespoon onion powder, 1/2 Tablespoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon dry mustard, 1 Tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon pepper, 2 1/2 Tablespoons olive oil
Using gloved hands, rub oil mixture all over the chicken.
Place prepared chicken on the smoker and close the lid. Smoke for 2 1/2 hours.
Allow to rest for 5 minutes before carving.

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Be sure to preheat your smoker and make sure your pellet or wood chip bin is full.
Fruit woods like apple, cherry, or peach pair really well with chicken thanks to their mild sweetness. Hickory wood is also nice for a more savory, bold flavor profile.
A sharp knife is very helpful in spatchcocking a chicken. There is some bone that needs to be cut through, so make sure you sharpen your knife well first. You can also use a really good pair of kitchen shears if you have them.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time2 30

Total Time2 50