Smoked spatchcock chicken

5 from 5 votes

Smoked Spatchcocked Chicken gets a dry rub with a flavourful spice blend and then is smoked on a charcoal grill for additional flavour.

Servings:

Calories: 304kcal

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,