SWEEETHEAT Spatchcock Chicken

Ingredients: Whole Chicken, SWEEETHEAT All Purpose Rub, SWEEETHEAT Southern BBQ Blend

SWEEETHEAT Spatchcock Chicken

Smoking is an amazing way to cook a whole chicken. It comes out of the smoker moist and juicy with a wonderful smokey flavor infused in the meat. One way I enjoy smoking a chicken is by flattening it. This method is called spatchcock chicken and is done by removing the backbone of the bird so that it can open and flatten with the legs and thighs spread out. This is a great way to cook a chicken because it cooks a bit more quickly and I also find that cooks a little more evenly and that the thigh meat finishes around the same time as the breast meat.  This recipe uses 2 rubs, our All Purpose Rub and Southern BBQ Blend.

SWEEETHEAT Spatchcock Chicken
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SWEEETHEAT Spatchcock Chicken
  • 1 (4 to 4.5 lb) Whole Chicken, without giblets
  • 3 teaspoons SWEEETHEAT All Purpose Rub
  • 3 teaspoons SWEEETHEAT Southern BBQ Blend
  1. In a small bowl, combine the rubs together.
  2. Remove the chicken from its packaging (discarding any excess liquid into the sink or trash) and place breast-side down (with the neck facing towards you) on a large cutting board.
  3. Using poultry shears, cut along both sides of backbone, and remove backbone.
  4. Flip the chicken so that the breasts face upward and the chicken legs face outward on both sides. Using the palm of your hands, press along the breast bone with some force to flatten the chicken completely. You might hear a slight crack. The legs and breasts should lay completely flat. Tuck wing tips under chicken so they don't burn. Pat the chicken dry with paper towels on both sides.
  5. Season the chicken evenly and liberally on both sides with the salt mixture, both on top of the skin and under the skin on both the legs and breasts by gently lifting the skin.
  6. Place the chicken, breast side up, on a wire rack set within a half sheet pan - or other suitable rimmed dish that can fit within your refrigerator. Transfer seasoned chicken to the bottom shelf of your fridge and refrigerate, uncovered, for at least 12 hours or up to a full day.
  7. Preheat your smoker to 250 degrees F for indirect cooking with a light wood smoke. Place your chicken on the smoker, chicken skin side up, and cook for 2-3 hours, or until the internal temperature reaches 160 degrees F in both the breast and thigh meat.
  8. Let the chicken rest for 10-15 minutes before slicing and serving,

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