Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly. This smoked spatchcock chicken is a whole chicken, split open and flattened then smoked to crispy perfection in just 2 hours! 3. It’s tender, incredibly juicy, and full of flavor. It is possible to Oh wow!! whole Fryer Chicken and seasoning, use your favorite seasoning. Start at tail and work your way all the way around both … Preheat your grill and set it up for an indirect heat zone, which is where the chicken won’t be directly over the flames. All rights reserved. The low, slow heat and wood smoke make the most mouthwatering, gorgeous chicken you have ever seen! Nicole has a TON of Traeger recipes on her site. Spicy Peanut Butter Chicken Wings . Then it is time to spatchcock. See how to Grill a Spatchcock Chicken HERE! Spatchcock the chicken gives you a better chance for both the white and dark meat to finish at the same time. Spatchcocked Chicken with Lemon-Rosemary Butter Baste, Peruvian Roast Chicken (Pollo a la Brasa). Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. A spatchcock chicken is just a funny name for a chicken that has its backbone removed so the chicken can be opened up and lay flat on a grill, smoker, or baking sheet while it cooks. Cover the grill and cook 1 hour, then add the remaining wood chips (if using charcoal, add more coals at this point or as needed so the temperature stays between 325 degrees F and 375 degrees F). OMG I had no idea that this would make my chicken even better than it normally is! Remove … Although I used our Traeger smoker to make this chicken, you can use a gas grill or charcoal grill and still get great results! In today’s episode we will show you how to smoke a Spatchcock Chicken in the Masterbuilt Electric Smoker. How to Butterfly "Spatchcock" a Chicken . Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! … The answer to this question really depends on you and whether you are choosing to spatchcock the chicken fore a quicker cook (totally valid reason) or more smoke penetration (also a totally valid reason). You’ll need to brine the bird overnight and plan on three hours for grilling and resting. This post is about chicken, more specifically, spatchcocked chicken smoked on a gas grill at home! Combine the dry rub ingredients and rub a liberal amount all over both sides of the chicken. Place the chicken on a cutting board breast down with the legs pointing towards you. Then grill the chicken over indirect heat until it reaches an internal temperature of 165 degrees F. Smoked or grilled chicken goes well with any classic BBQ side dishes like macaroni salad, potato salad, or baked beans. Place the chickens breast-side up on the cooler side of the grill, making sure they lie flat. Cook Time 1 hour. The concept behind smoking food t is simple but the execution requires practice (like anything else) and being a little (or very) obsessive about the small subtleties (like many things in the kitchen). Another nice thing is that when I cook a whole chicken, we usually have enough meat leftover for something like chicken spaghetti casserole, a half batch of chicken salad, or cheesy chicken quesadillas the next night. But for ultimate smoke penetration, I recommend smoking the chicken at a lower temperature between 225 and 275 degrees F. A three- to four-pound chicken smoked at this temperature will likely take around 3-4 hours to reach an internal temperature of 165 degrees F. If you don’t have a good digital meat thermometer (affiliate link), I highly recommend investing in one if you enjoying smoking or grilling meat. I love spatchcocking to speed up the cooking process and this rub sounds super tasty, too! 2018-06-14T03:35:59-05:00 By … But if you don’t have a smoker, they have lots of other great recipe ideas as well! I get asked this a lot, but as long as you have enough space in your smoker for the meat, you can smoke more than one spatchcock chicken at a time without increasing the overall cooking time. You will need to get your grill or smoker up to about 375 degrees Farenheit. I usually turn the cutting board around and cut back up the other side since I’m right-handed and that’s easiest for me, but it doesn’t really matter which direction you go, tail-to-neck or neck-to-tail. Hickory smoked spatchcock Chicken. Ingredients. Spatchcock Roasted Chicken. As it was my first Smoked Spatchcocked Chicken , I let it go for posterity’s sake. We tried putting it under the broiler for 3-4 minutes but then it tends to dry out the meat. Thanks for all of the great tips on spatchcocking and for the great new chicken recipe! Today we’re going to smoke a whole chicken on the pellet grill. Follow the recipe, and I’ll teach you the simple steps to making your own grilled spatchcock chicken at home. … Sweet and spicy rub and wood smoked with hickory, pecan, apple or other wood chips. It’s fast and relatively simple from beginning to end. This is a sweet rub with a bit of spice just to keep things interesting. The low, slow heat and wood smoke make the most mouthwatering, gorgeous chicken you have ever seen! One of the common problems with smoking a whole chicken is that the breasts sometimes dry out before the rest of the meat is done, but that hasn’t been my experience with a spatchcock chicken. Flip the chicken over so the inside is facing up and — using a heavy kitchen knife — notch each side … Fantastic! With a large knife or shears, cut the bird open along the backbone on both sides, through the ribs, and remove the backbone. Take a few hours to brine the chicken for the best results, stuff it with some onion, garlic, and lemon, and finally, rub it with delicious chicken dry rub. Total Time 1 hour 20 minutes. It is so tender and flavorful, you’ll want to make extra to use in salads, soups, and dinners the whole week! Spatchcocking a chicken is removing the backbone of the bird so that it can lay flat in a pan or grill. If you want to sauce the chicken, watch for the internal temperature to reach around 150 degrees F on a digital meat thermometer (affiliate link) in both the breast and thigh meat. Nothing can compare to the taste of a slow-cooked chicken on a … Honey Brined Smoked Turkey. Preparing Your Spatchcock Chicken Many think preparing a spatchcock chicken is difficult. Also, in our family, some people like the leg and thigh meat while others prefer the breast. The result is one of the most juicy meals you will ever have…and so full of flavor! Smoked Chicken … You can also get a more even coat of rub on the chicken. Hi, I’m Amy! Spatchcocking a chicken is actually super easy! Your email address will not be published. Open up the chicken and use a sharp knife to make a cut right in the middle of the breastbone where there is a piece of cartilage. Smoked Chicken. Rinse chicken in cold water; Place on cutting board breast down and legs facing away from you; Use kitchen shears to remove backbone With these simple steps to spatchcock a chicken, you'll have a perfectly cooked bird. How to Spatchcock a Chicken. Method 1. Lots of great flavor. Using kitchen shears, cut along each side of the backbone of the chicken. Required fields are marked *. Start a Traeger grill on high heat and cook for 30 minutes, then drop the temperature to 325 degrees F and your chicken should be done within another 15-30 minutes. Spray baking dish and bake for 40 minutes. Oven roasted Greek Potatoes: Preheat oven to 420ºF. Join us on our journey to teach people just like you how easy and enjoyable making food on your smoker or Traeger can be. ©2020 House of Nash Eats Design by Purr. I’d love to be able to taste all the spices on the skin but can’t think of a good way to do it. Grilled Spatchcock Chicken Recipe. Transfer the chickens to a large pot, laying them flat (or use a two-gallon resealable plastic bag). This post may contain affiliate links which won’t change your price but will share some commission. Spatchcock Smoked Chicken With BBQ Sauce. Place a drip pan under the grill grates. The olive oil just helps the rub stick really well. Flip the chicken over, combine the oil and seasonings, and rub all over the chicken on both sides. Place chicken breast-side down, with the legs towards you. Method 1. whole Fryer Chicken and seasoning, use your favorite seasoning. Yum!! Bradley Chicken w/ my rub and just a little of my sauce mixed with honey (1 part honey to 2 parts sauce) and smoked with cherry wood. Trim off any remaining ribs. Just a small slit in that tough bit of cartilage helps flatten out the chicken really easily. Then cut out the back bone. Make the brine: Bring 2 cups water, 3/4 cup salt and the peppercorns to a simmer in a large saucepan over medium-high heat, stirring to dissolve the salt. I cleaned out the cavity and rubbed the bird down with a lackadaisically measured combination of chili powder, cumin, cayenne, oregano, garlic and onion powder, a bit of sugar, and salt. Let's go over everything you'll need to follow a simple and delicious recipe for a spatchcock smoked turkey so the next time you host a dinner you can surprise your guests! Our Cook With M&S range includes 100s of time-saving ingredients that make cooking dinner easy. Posted on October 17, 2019 November 11, 2020. I chose to make Nicole’s Traeger Smoked Spatchcock Chicken and went ahead and used her DIY BBQ seasoning mix as well since we didn’t have any Traeger chicken rub on hand. Smoked Spatchcock Chicken is incredible juicy and moist with a faster cooking time and lots of great smoke flavor thanks to more surface area of the chicken that is exposed to the smoke! <3 I'm so glad you liked the chicken and the rub, and thank you so much for your kind words! The Summer Freaky Friday edition is hosted by Michaela from An Affair from the Heart. Dry Brined Chicken – Spatchcocked and Smoked Everyone loves a really juicy chicken with crispy skin. Gallery How to Butterfly "Spatchcock" a Chicken . Spatchcocking is often used on chicken, but it is also a smart and time-saving technique to apply to your smoked turkey too. Smoke the chicken until an instant read thermometer reads 165°F in the thickest part of the thigh (about 1.5 hours), checking at the 1 hour mark … Spatchcock only means that you are cutting the backbone out of the chicken and grilling it flat. You can use this same rub on pork or veggies (like the sweet potatoes I served with this spatchcock chicken) and it would be delicious. Bone-in chicken is the birthplace of Dan-O’s, and holds a special place for us! Place the chicken on a cutting board breast down with the legs pointing towards you. One great thing about this spatchcock chicken recipe is how quickly it cooks compared to a whole chicken that hasn’t been spatchcocked and flattened out. Smoking Meat should be fun. What a neat trick to get all that smoky flavor into every nook and cranny of the chicken! Smoked Spatchcock Chicken is incredible juicy and moist with a faster cooking time and lots of great smoke flavor thanks to more surface area of the chicken that is exposed to the smoke! This method is perfect for the smoker because you increase the surface area that sits on the grill. I have also become a BIG fan of brining all my chicken and pork before cooking. I can’t wait to try this chicken! Sign up for the Recipe of the Day Newsletter Privacy Policy. Rub the chicken all over with the oil. Whole smoked chicken is so much better than chicken roasted in the oven or rotisserie. And it also helps cut down on the cooking time when smoking or roasting a whole chicken. Continue grilling until a thermometer inserted into the thighs and breasts registers 165 degrees F and the skin is browned and crisp, 1 to 1 1/2 more hours. Her logo even has a smoker in it! It’s also known as butterflying a chickn. Share; Smoked Turkey Legs with Brown Butter and Bourbon Glaze by Feedmedearly. By removing the chicken’s backbone you can lay the chicken out flat on the grill which lets you apply the rub more evenly and makes sure it cooks faster. Smoked chicken often has unpleasant rubbery skin. Many of y’all know, chicken and Dan-O’s Seasoning are a match made in heaven. Be sure to let the chicken rest for 10 minutes after removing it from the smoker or grill so that the juices can redistribute before slicing the chicken and serving. Brush the chicken liberally with your favorite bbq sauce (I HIGHLY recommend my Alabama white BBQ sauce), then continue to cook until the internal temperature reaches 165 degrees F, usually another 15-20 minutes after adding the bbq sauce. Know what else I love? It’s more important to smoke the meat according to the correct internal temperature than for a specific amount of time. Simply cut down each side of the backbone and flip the bird over; press down on the … I usually do a wet brine for 4-6 hours prior to cooking, rub with what flavors sound good that day, then on the pit. Starting on one side of the backbone, use sharp kitchen shears to cut right down the length of the chicken from neck to tail. Grill on high for 30 minutes, then turn temperature down to 325 degrees F for the remaining time it takes for the chicken to reach an internal temperature of 165 degrees F. Remove from grill and let rest for 15-20 minutes before slicing and serving. ultimate guide to Traeger wood-pellet grills, hardwood or wood pellets (apple, hickory, maple, cherry, and pecan are our favorite wood flavors for smoked chicken). Spatchcock Smoked Chicken with Cherry Chipotle BBQ Sauce Spatchcock Smoke Roasted Turkey. Factors like the size of your chicken and the temperature of the chicken when you started the smoke can all play a part in how long it ultimately takes to smoke the meat. The whole chicken in the image below is breast side up. **Post written by The BBQ Brothers . Check it out. Start with a whole chicken and remove anything from within the cavity of the bird. These photos are beautiful. This technique results in the most evenly cooked, melt-in-your-mouth chicken that is super tender and juicy! Place it on a large cutting board and flip it breast side down. Add the brine, thyme, garlic and 2 cups cold water. Amy!! I'll be back because that Alabama White BBQ sauce is calling my name! Make sure your surrounding area is clear for easier cleanup and disinfecting afterwards.