Smoked Spatchcocked Chicken gets a dry rub with a flavourful spice blend and then is smoked on the grill for additional flavour.
Smoking is a lot easier than you think and you don’t need a high end smoker to create something delicious. Before we bought our Weber charcoal smoker grill, we used smoke boxes on our propane grill. The end result was always tasty.
What is Spatchcock Chicken
Spatchcocking is a method of cutting out the backbone of the bird so you can flatten it. Traditionally it’s done to open up the chicken so it cooks quicker and more evenly. This method is not the same as butterflying chicken which essentially means to cup a piece of meat horizontally to the point it opens like a book.
What do I need to smoke meat
A grill or smoker to start!
When using a propane grill you will needs a smoker box or pouch, a good supply of wood chips, a water pan for the wood chips to soak in. If adding sauce a mop or culinary brush to add the sauce is key.
If using a charcoal grill ensure you have extra charcoal on hand, a good supply of wood chips, a water pan for the wood chips to soak in. A mop or culinary brush for sauce.
Which wood to use for smoking
The wood you choose to use for smoking comes down to personal preference and what’s available in your area. These are some of the woods we’ve tried over the years.
- Hickory – gives a strong, sweet, smokey flavour and a deep colour to your meat. Good for most meats except fish.
- Cherry – has a mild, sweet, fruity flavour. Good with most meats and our favourite for our Smoked Salmon.
- Maple – a mild, subtle flavour. Great with most meats, cheese, vegetables.
- Apple – subtle and sweet. Good with anything pork, chicken, cheese or fish
- Mesquite – intense, strong, earthy, very smoky flavour.
- Alder – very mild, simple flavour with a hint of sweet. Also good for smoking fish but good with any kind of poultry.
- Oak – medium to strong smoky flavour. A good wood to combine with others and good with most meats.
How much wood to use
This depends on how long you are cooking for. A good rule of thumb is to start smoking with fresh wood chips. Then once per hour after. Start with 1 – 1.5 cups of soaked wood.
This recipe is a quicker cooking smoked recipe so we are good with one batch of wood chips.
How long does this chicken take
We like the quick smoking method for spatchcock chicken for a crispier skin. Plan for a minimum 1 hour and a half or until the internal temperature reaches 165 degrees F. You want that skin to be brown and crispy!
Sides to serve with this chicken
- Simple Herb Potato Salad
- Greek Pasta Salad
- Creamy Dijon Dill Potato Salad
- Grilled Mushroom and Green Onion Kabobs
- Crispy Molasses Coleslaw
- Baked Beans
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 3-4 lb whole chicken
- 3-4 tbsp spice blend
- Soak wood chips for 30 minutes up to one hour before grilling.
- Place your whole chicken breast side down on a large cutting board. Using sharp kitchen shears, cut up both sides of the back bone.
- Remove the backbone completely and turn the chicken over. Gentley press down on the breast until the bird lays nice and flat on your cutting board. Some will give more than others so don't worry if your bird is not completely flat.
- Sprinkle spice rub all over bird.
- Preheat your smoker to 350 degrees F for indirect cooking.
- Place water pan under grate and fill 1/2 full with water.
- Add wood chips right onto the coals.
- Grill chicken breast side up until a thermometer inserted into the thighs and breasts registers 165 degrees F and the skin is browned and crisp,