Applewood Smoked Spatchcocked Chicken Recipes

APPLEWOOD SMOKED CHICKEN

Steps:

• In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
• Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
• Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

SMOKED SPATCHCOCK CHICKEN

Steps:

• Heat up your smoker to 225°F (107°C)
• Combine all dry rub ingredients in a small bowl. Rub olive oil over the chicken, on both sides. Apply dry rub to chicken all over.
• Once the smoker has reached our target smoking temperature, transfer chicken to the smoker or grill grates. Place the chicken breast-side up with the legs spread so it can lie flat.
• Close chamber door and smoke for 4 hours, or until internal temperature has reached 165°F (74°C)
• Remove from smoker and allow to rest for 10 minutes. Carve and serve.

TRAEGER SMOKED BBQ SPATCHCOCK CHICKEN

Steps:

• remove chicken from package, rinse under wate and dryr
• remove spine from back of chicken with sciscors
• cut through breast bone to allow chicken to lay flat
• rub whole chicken with olive oil
• season inside and outside of the chicken with bbq seasoning
• place the chicken meat side down on smoker (set at 300F)
• smoke the chicken to an internal temperature of 165F
• remove chicken from smoker and serve

APPLEWOOD-SMOKED SPATCHCOCKED CHICKEN

Steps:

• Make the brine: Bring 2 cups water, 3/4 cup salt and the peppercorns to a simmer in a large saucepan over medium-high heat, stirring to dissolve the salt. Let cool, then stir in the apple and lemon juices.
• Cut the backbone out of each chicken using kitchen shears; discard. Trim off any remaining ribs. Place the chickens breast-side up, then firmly press down with your hands to flatten. Trim off any excess skin. Transfer the chickens to a large pot, laying them flat (or use a two-gallon resealable plastic bag). Add the brine, thyme, garlic and 2 cups cold water. (If the chickens are not covered, add 1 to 2 more cups water.) Refrigerate 8 hours or overnight.
• Place a drip pan under the grill grates. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Meanwhile, soak the applewood chips in water, 30 minutes; drain. Remove the chickens from the brine and pat dry. Season on both sides with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
• When the grill registers 375 degrees F, add the wood chips: On a gas grill, fill a smoke box with half the chips and use according to the manufacturers' instructions; on a charcoal grill, sprinkle half the chips over the coals. Place the chickens breast-side up on the cooler side of the grill, making sure they lie flat. Cover the grill and cook 1 hour, then add the remaining wood chips (if using charcoal, add more coals at this point or as needed so the temperature stays between 325 degrees F and 375 degrees F). Continue grilling until a thermometer inserted into the thighs and breasts registers 165 degrees F and the skin is browned and crisp, 1 to 1 1/2 more hours. Transfer the chickens to a cutting board and let rest at least 15 minutes before carving.