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.

Servings

4

Ready In:

2 hrs 15 mins

Calories:

433

Good For:

Dinner

Inroduction

About this Recipe

By: Demond Mullen

Summer is here, and that means that cookout season is officially in full effect! As you start to plan the menu for your outdoor gatherings and parties, we’re sure that grilled meats, ice cold beverages, and chilled desserts will make the list. Just remember that no cookout menu is complete without a nice big bowl of potato salad! Potato salad is the much debated dish that can make or break your friends and families cookout experience. When you commit to bringing or making this dish, you should always have a stellar recipe in your back pocket. A recipe that is tried and true, and that will have folks begging for more.

Look no further, SWEEETHEAT has you covered with a potato salad recipe that will be the talk of all your guests. This tangy, sweet, and creamy Bacon BBQ Potato Salad is a fun twist on a traditional southern potato salad recipe. It features all the standard elements of a solid potato salad: perfectly tender potatoes, hard-boiled eggs, sweet relish, diced yellow onions and celery dressed in a miracle whip and yellow mustard dressing. What makes this recipe exceptional is the addition of not one, but two special ingredients: Bacon and SWEEETHEAT’s Sweeet St. Louis BBQ Sauce!

Not only do these additional ingredients intensify the flavor of this dish, but they strike the perfect balance between sweet and salty. This  dish will leave your friends and family eager to ask the questions, “Who made the potato salad?” and “Where can I get this recipe?”

Make this dish the morning of or the night before your festivities to let the flavors meld together effortlessly, then garnish with green onion and paprika to give it a little extra swag before serving. Trust us, this Bacon BBQ Potato Salad recipe is unmatched, and will garner you the accolades for years to come.

About SWEEETHEAT’S SWEEET ST. LOUIS BBQ SAUCE

As the name suggests, SWEEETHEAT’s Sweeet St. Louis BBQ Sauce is fashioned after St. Louis style barbecue sauces. It’s packed full of sweet notes like brown sugar and honey as well as tangy notes of vinegar. It also includes a little chipotle and sriracha, which adds a nice touch of spiciness. Although it was made specifically for your barbecued meats like pork and chicken, don’t let the fun stop there. You can use SWEEETHEAT’S Sweeet St. Louis BBQ Sauce in your summer salads, seafood dishes, or as a glaze on some of your favorite vegetables.

If you’re looking for other recipes to bring to the cookout, then try one of the following! Each one features SWEEETHEAT barbecue sauces and rubs and are absolutely delicious:

 

Spatchcock Chicken | SWEEETHEAT

Ingredients

  • 1 (4 to 4.5 Pound) Whole Chicken, without giblets
  • 3 Teaspoons SWEEETHEAT All Purpose Rub
  • 3 Teaspoons SWEEETHEAT Southern BBQ Blend

Step by Step Instructions

Step 1

In a small bowl, combine the rubs together.

Step 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.

Step 3

Using poultry shears, cut along both sides of backbone, and remove backbone.

Step 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.

Step 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..

Step 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.

Step 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.

Step 8

Let the chicken rest for 10-15 minutes before slicing and serving,

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