For all those summer grill-outs, make sure your dinner menu includes this succulent smoked spatchcock chicken, featuring everyone's favorite perfectly crispy skin!
Whole chicken Olive oil Salt Chili powder Brown sugar Garlic powder Onion powder Smoked paprika Cumin Mustard powder Black pepper BBQ sauce
Pat the chicken dry with paper towels and generously coat with salt. Place in the refrigerator uncovered to dry brine — this helps make that crispy skin.
Flip the chicken so that the breast side is down. Using kitchen shears, cut off the chicken's backbone.
Flip the chicken over. Press down on the breasts until the bones crack to flatten the chicken. Rub with the spices.
Place the chicken in the smoker with the breast-side up and thighs closest to the heat source. Insert a leave-in thermometer in the thickest part of the breast meat.
When the chicken reaches about 130 degrees F, brush with olive oil and continue to smoke. If desired, brush with BBQ sauce in the last few minutes.
Your family and friends will devour this smoked spatchcock chicken at your next backyard BBQ. With that juicy, flavorful meat and crispy skin, this chicken is absolute perfection.