To Spatchcock a chicken basically means to butterfly the chicken and remove the backbone. While this looks complicated, it’s super easy to do. This technique involves splitting the chicken by removing the backbone so you can flatten it, resulting in crispier skin and more evenly cooked bird.
This Smoke Chicken recipe super simple and every part of the chicken turns out juicy and so flavorful.
There is no lengthy marinating or prep required.
Ingredients for Smoked BBQ Spatchcock
Chicken Recipe:
1 Whole Chicken
1 – 1 1/2 tbsp Joe Beef BBQ Seasoning
Stubb’s Original BAR-B-Q Sauce (as a glaze)
• Make sure you first place the chicken breast-side down and the legs towards you.
• Use a good pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go.
• Open the chicken out and turn it over then flatten the breastbone with the heel of your hand or with a sharp knife, by pressing down the meat is all one thickness.
• I like to wash the bird with cold water and pat it dry with paper towels
• Season well on both sides and under the skin with on the Joe Beef BBQ Seasoning, be generous but don’t overdo it.
• Barbecue on your grill or ideally smoker using in-direct heat at around 225-250F with lid closed, cook bird till internal temperature hits 150F on the thickest parts, about 90 minutes, depending on the size of the bird and your barbecue. Just remember, you are cooking by temperature and not time, the final target temperature you want is 160F
• When the chicken is about 150F, apply a generous amount of glaze to the chicken, today I went with Stubb’s Original BAR-B-Q Sauce as the glaze, crank up the temperature to 375F, brush is on add keep adding some every 5 mins (about 3-4 times), closing the lid in-between coats
• Once the bird is at 160F, remove from the grill or smoker and on to a cutting board, let it rest for at least 4-5 mins, cut and serve.
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