Smoked Spatchcock Chicken
Mains · Serves 4 · Prep 20 min · Cook 1 hr 30 min · Total 1 hr 50 min
Flattening the bird means the breast and thighs finish together, and a hotter smoker than usual gives you skin that is browned instead of rubbery. Cut it in halves or quarters and set it out on a board.
Ingredients
- 1 whole chicken (4 to 5 lb)
- 1 tbsp kosher salt
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 lemon, cut in wedges
Steps
- Set the chicken breast side down. Cut along both sides of the backbone with sturdy kitchen shears and remove it. Flip the bird and press firmly on the breastbone until it lies flat.
- Pat the chicken dry and sprinkle the salt over both sides. For the crispest skin, refrigerate it uncovered on a rack for 4 hours or overnight.
- Heat the smoker to 300 to 325°F with apple or cherry wood.
- Rub the chicken with olive oil. Mix the paprika, garlic powder, onion powder, pepper, thyme and cayenne and sprinkle it evenly over the skin side and underside.
- Smoke the chicken skin side up until the thickest part of the breast reads 160°F and the thighs read 175°F, 75 to 90 minutes.
- Rest for 10 minutes, then cut into halves or quarters. Squeeze lemon over the top just before serving.