Smoked Spatchcock Chicken
Start with a chicken that’s about 4 lbs and already spatchcocked (backbone taken out). Dry your chicken off with paper towels both front & back.
1
Lift the skin & separate it from the meat by wiggling your fingers between them. Do this for the breasts, thighs, & legs. Try not to break the skin.
2
Mix 2.5 tsp Diamond Crystal kosher salt, 1/2 tsp smoked paprika, & 1/2 tsp garlic powder and spread under the skin of the chicken onto the meat.
3
Leave a little of the seasoning left to spread on the top and bottom of the chicken as well. Flip over and let dry brine in the fridge for 8-10 hours.
4
Take your chicken out 30 mins before you smoke it to warm slightly. When ready to smoke, turn your grill to 250 F.
5
When the grill comes to temp, place your chicken directly on the grill and close the lid.
6
Put a meat probe into the breast, making sure not to place it too close to a bone. You can also use a meat thermometer if you don’t have a probe.
7
Set the temp of the probe to 145 F. If you don’t have a probe, smoke the chicken for 2 hours, or until the breasts are 145 F & the thighs are 165 F.
8
Once it’s done smoking, take the chicken off the grill and let rest 15-20 minutes before serving. Carve and enjoy!
9
For more grilling recipes like this, visit www.hotpankitchen.com
What you'll need
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