Smoked Spatchcock Chicken with Blackened Seasoning
Smoked Spatchcock Chicken with Blackened Seasoning is a perfect main course for grilling season. Slow smoking creates a juicy tender bird every time and adding a delicious blackened seasoning provides amazing flavor!
Remove the inside contents of the chicken - any packaged items or organs. Use paper towel to pat it dry - this may take a BUNCH of paper towels. **Be sure to sterilize your counters and sink after prepping any raw chicken!
Remove the backbone by using a sharp kitchen shears (linked on post) to cut along both sides of the backbone. This may take some muscle, but it helps to have sharp scissors. Discard the backbone or save for making stock.
Turn the chicken over and spread it out, skin side up. Then break the breastbone by using your hands to press on the bone. This will allow you to lay the chicken compltely flat.
Smoke the chicken:
After spatchcocking your chicken, use additonal paper towels to pat the moisture away.
Add a drizzle of olive oil over the skin of the chicken, rubbing it in with your hands. Then apply the blackened seasoning, using your hands again to rub it in. Top the seasoning with some additional brown sugar to help get the skin carmelized and crizpy.
Preheat your grill or smoker to about 250 degrees for indirect cooking. Add some smoked chips to the grill and place chicken on grill, skin side up. Make sure the chicken is lying flat on the grill.
Smoke the chicken until a digital meat thermometer reaches 165 degrees in both the breast and the thigh. This may take between 3-4 hours. Check to make sure the leg moves easily and that there is no redness underneath the leg when you wiggle it.
Remove the chicken from the grill/smoker and let it rest for 10-15 minutes.
Serve with your choice of side dishes!
Brining a chicken is optional. I didn't brine for this recipe, but you could add that step, if you like. I prefer a dry brine for less mess.