Smoked Spatchcock Chicken

smoked and glazed chicken at it's finest!

Course Dinner, Main Course

Cuisine American, Australian, Worldwide

Keyword How To Smoke Chicken, Smoked Chicken, Smoked Spatchcock Chicken, spatchcock chicken

Prep Time 10

Cook Time 1 30

Servings people

Calories 2449kcal

Author AnotherFoodBlogger

Set your smoker to about 150c adding a lump of your favourite wood to the smoker – cherry is my choice here!
Using kitchen sheers/scissors cut down the back of the chicken alongside one side of the spine and then down the other side too.
Flip the bird over so it’s breast side up and flatten it down, opening out the legs/thighs so they are flat with the skin side facing up
Oil and salt the chicken adding any rub you like – I kept her natural as we are making a delicious glaze
Smoke the chicken for about 1.5 hours or until internal temperature is 74c – after 20-30 minutes baste the chicken with the glaze and baste every 20-30 minutes and once finished
Once cooked allow the chicken to rest for 15 minutes before serving
Serve with your favourite sides and homemade glaze/sauce on the side

Mix all ingredients together (EXCEPT butter) in a saucepan, cook on medium heat for apprx 15 minutes or until the glaze has reduced to about 1/3 the amount and is syrupy
Remove from the heat and stir in the butter
Store in the fridge until ready to use

if you don’t have a smoker you can grill the chicken on the BBQ @ 170-180c. Start flesh side down and then flip after 30 minutes and cook skin side down for remaining 30 minutes (it will cook quicker on indirect heat and as it’s at a higher temp) – use the glaze as a sauce
alternatively, you can roast the chicken whole or roast it spatchcocked in the oven
ALWAYS rest your meat before serving – this allows the juices to redistribute and will leave you with a much tastier/juicier piece of meat!