This Spatchcock Smoked Chicken is a game changer! By removing the backbone, it cooks faster and gets crispy all over. You’ll love the smoky flavor paired with juicy meat.
I swear by this method for chicken; it’s like magic! Plus, it’s so simple to do. Serve it with your favorite sides and you’re in for a real treat during dinner!
Ingredients & Substitutions
Whole Chicken: A 4-5 pound chicken is ideal for spatchcocking. If you’re looking for a smaller option, a 3-4 pound chicken works well, too. Just remember that cooking times may vary!
Olive Oil: Olive oil is great for the rub, but you can use any neutral oil like canola or avocado oil if you prefer. They will help the spices stick while adding moisture.
Smoked Paprika: This gives a lovely smoky flavor. If you don’t have it, try regular paprika and add a drop of liquid smoke or a little extra garlic powder.
Brown Sugar: It helps create a nice caramelization on the chicken. You can swap it for honey or maple syrup, but use less since they are sweeter!
Wood Chips: Hickory and applewood are excellent choices for smoking. If you can’t find these, cherry or pecan wood chips work well too. Just avoid using treated wood!
How Do You Properly Spatchcock a Chicken?
Spatchcocking is a simple technique that helps the chicken cook evenly. It may sound tricky, but with a little practice, it’s straightforward!
- Start with a well-sharpened pair of kitchen shears for cutting.
- Lay the chicken breast-side down. Cut along each side of the backbone to remove it. Save the backbone for making stock later!
- After removing the backbone, flip the chicken over and press down firmly on the breastbone to flatten it. You might hear a crack—that’s a good sign!
This method helps the chicken cook faster and results in juicy meat. Don’t be intimidated; just take your time, and you’ll do great!
How to Make Spatchcock Smoked Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
For the Seasoning Rub:
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
For Garnish:
- Fresh thyme for garnish (optional)
Other:
- Wood chips for smoking (e.g., hickory or applewood)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep the chicken and season it, plus 3 to 4 hours to smoke. After smoking, let the chicken rest for about 10-15 minutes before carving. It’s a perfect dish for a weekend cookout!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breast-side down on a cutting board. Using kitchen shears, carefully cut along each side of the backbone to remove it. Once done, flip the chicken so it’s breast side up, and press down firmly on the breast to flatten it. This helps it cook evenly and faster!
2. Season the Chicken:
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, thyme, and oregano to create a flavorful rub. Generously apply this rub all over the chicken, ensuring you coat it thoroughly, including getting some under the skin if you can. This helps infuse amazing flavors into the meat.
3. Prep the Smoker:
Preheat your smoker to 250°F (121°C). If you’re using a charcoal smoker, arrange the charcoal and add your chosen wood chips for that delicious smoky flavor. If you have an electric or gas smoker, be sure to follow the manufacturer’s instructions for adding wood chips.
4. Smoke the Chicken:
Once your smoker is ready, place the seasoned chicken directly on the smoker rack or on a grilling tray. Close the lid and let it smoke for about 3 to 4 hours. You’ll know it’s done when the internal temperature of the thickest part of the breast reaches 165°F (74°C). Don’t rush this part; low and slow is key to a juicy chicken!
5. Rest the Chicken:
When the chicken is cooked to perfection, carefully remove it from the smoker and let it rest for 10-15 minutes. This resting time is crucial as it allows the juices to redistribute, making each bite moister and more flavorful.
6. Serve:
If you’d like, garnish your smoked chicken with fresh thyme before serving. Carve the chicken and enjoy it with your favorite sides like coleslaw, cornbread, or grilled vegetables. Happy eating!
Can I Use a Different Type of Chicken?
Absolutely! You can use a smaller or larger chicken, just remember to adjust the smoking time. A smaller chicken might cook in closer to 2-3 hours, while a larger one could take 4-5 hours. Always check that the internal temperature reaches 165°F (74°C).
What Can I Substitute for the Smoked Paprika?
If you don’t have smoked paprika, you can use regular paprika mixed with half the amount of chili powder for some added heat. Alternatively, you could use ground chipotle for a smoky flavor, but start with less since it’s more potent.
How to Store Leftover Chicken?
Store any leftover smoked chicken in an airtight container in the fridge for up to 3 days. You can also freeze portions in airtight bags for up to 3 months. To reheat, simply thaw in the fridge and warm gently in the oven to keep it juicy.
Can I Cook This Chicken in the Oven Instead?
Yes, you can! Preheat your oven to 375°F (190°C) and cook the spatchcocked chicken on a baking sheet for about 1.5 hours, or until the internal temperature reaches 165°F (74°C). For added smokiness, consider using a stovetop smoker or adding smoked salt to your rub.
