A whole chicken is one of the best values in the grocery store, and spatchcocking it helps it cook faster, more evenly, and gives you crispy skin all over. This method is perfect for backyard cooks who want a juicy bird without spending all day tending a smoker.
Ingredients
- 1 whole chicken (4-5 pounds)
- 2 tablespoons olive oil or melted butter
- 3-4 tablespoons Crove Food Co. Poultry Rub & Seasoning
Optional Herb Butter
- 4 tablespoons softened butter
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme
Instructions
1. Spatchcock the Chicken
Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until it lays flat.
Pat the entire bird dry with paper towels.
2. Season
Rub the chicken lightly with olive oil or melted butter, then generously coat both sides with Crove Poultry Rub.
(Optional: loosen the skin around the breasts and thighs and spread the herb butter underneath.)
Let the chicken sit at room temperature for 20-30 minutes while you preheat the grill.
3. Smoke
Preheat your smoker to 300°F.
Place the chicken skin-side up and cook for about 60-75 minutes, or until the breast reaches around 155°F.
4. Crisp the Skin
Increase the grill temperature to 450-500°F and continue cooking until the breast reaches 160-162°F and the thighs reach 175°F.
The carryover heat during resting will finish the breast meat while keeping it juicy.
5. Rest and Serve
Let the chicken rest for 10-15 minutes before carving.
Slice the legs, wings, breasts, and thighs apart and serve family style.
Sam's Tips
- Dry the skin really well before seasoning for maximum crispiness.
- Cooking hotter (300° instead of 225°) gives much better skin.
- Save the backbone for homemade chicken stock.
- A little Alabama White Sauce or garlic herb butter on the side takes it over the top.
What to Serve With It
- Smoked mac and cheese
- Roasted potatoes
- Grilled corn
- Fresh garden salad
- Alabama white sauce or chimichurri
I actually think this could be one of your stronger "BBQ for Beginners" videos because a lot of people are intimidated by cooking a whole chicken, and spatchcocking solves almost every problem they usually have.