Spatchcocked Smoked Chimichurri Chicken

Step 1

Lay out your chicken on a cutting board. Remove back bone with butcher shears or carefully cut out with a knife.

Step 2

On a different cutting board, lay out a large handful of parsley and a large handful of cilantro leaves. Finely mince/chop and add to a bowl. Add your hot pepper and garlic to a food processor, then add it in with the cilantro and parsley.

Step 3

In this bowl, mix in your red wine vinegar, olive oil, and lime juice. Add in paprika and spicy Dan-O’s to taste.

Step 4

Place your chicken in a bowl or large ziplock bag and pour over some of the chimichurri (save about half!) Allow to marinate for at least 2 hours.

Step 5

Fire up your smoker. Add marinated chicken to smoker and sprinkle on some spicy Dan-O’s for extra flavor. Smoke at 275 degrees until min internal temperature of 165 degrees. Remove chicken and let rest for 20-30 minutes.

Step 6

Serve chicken with chimichurri drizzles over the slices or pieces. Enjoy!