Smoked Spatchcock Chicken
The perfect way to master your barbecue platter presentation. Prepared with a beautiful dry rub and smoked over applewood, this butterflied whole chicken is guaranteed to steal the show.
Servings: 4
Ingredients
- 4 lb whole chicken
- olive oil
Dry Rub
- 2 tbsp smoked paprika
- 1 tbsp thyme
- 2 tbsp chili powder
- 2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Instructions
- 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.