Description
A flavorful smoked spatchcock chicken that’s perfect for gatherings, making every meal memorable with its robust flavors and juicy texture.
Ingredients
Scale
- 4 – 4 ½ pound whole chicken
- 1 ½ teaspoon avocado oil or olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon fine salt
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
Instructions
- Preheat grill to 375°F.
- Prepare the rub by combining the onion powder, garlic powder, paprika, thyme, salt, cumin, and pepper. Set aside.
- Remove the bag of giblets from the chicken (if included) and either discard or save for another dish. Pat the chicken dry with paper towels.
- Position the chicken breast-side down on a cutting board. Using kitchen scissors, cut along one side of the backbone from tail to neck. Rotate the chicken and repeat on the other side to remove the backbone, saving it if desired for soup or broth.
- Press down firmly on the back to flatten the chicken. With the breast side facing up, tuck the wing tips neatly against the body.
- Rub the skin with the oil and season the entire chicken generously with the rub.
- Place the chicken breast side up on the grill over indirect heat. Cook for 45-50 minutes or until the thickest part of the breast reaches 165°F on an instant-read thermometer. Remove and let rest for 10 minutes before serving.
Notes
Consider marinating the chicken overnight for enhanced flavor. Use an instant-read thermometer to check doneness accurately.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 0g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg