Smoked Spatchcocked Chicken

Step 1

You can optionally brine the chicken using the same recipe for brining a turkey.

Step 2

Mix your seasonings in a small bowl. Set aside.

Step 3

Remove the giblet package (neck and gizzard) that's usually tucked inside the chicken and make some drool-worthy homemade giblet gravy.

Step 4

Use your handy kitchen shears or a sharp knife to cut the left side of the backbone from the tail to the neck. Then repeat with the right side of the backbone.

Step 5

Flip the chicken over and press down on it to break the breast bone and flatten the wings.

Step 6

Rub your choice of seasoning all over the bird, on both sides.

Step 7

Preheat your smoker to 250-275℉/120-135℃. The higher the temperature, the faster the chicken will cook.

Step 8

Place the chicken in the smoker and brush with oil every 1-2 hours. Smoke until the internal temperature of its thickest part reaches at least 160℉/72℃. It will continue to cook, and the temperature should rise five more degrees. The ideal temperature is 165℉/74℃.

Step 9

Flip the chicken halfway through for even browning - optional if using a pellet smoker and recommended for a charcoal grill.

Step 10

Take the spatchcocked chicken from the smoker and let it rest covered with foil for 10 minutes, then slice and serve.

Step 11

Serve with classic BBQ sauce, mustard BBQ sauce, or white BBQ sauce.