EPIC Crispy Skin Smoked Spatchcock Chicken Recipe | Sip Bite

• porsi: 4 servings
• waktu aktif: 10 minutes
• total waktu: 3 hour 40 minutes

Bahan-bahan

1 whole chicken - spatchcock by cutting the ribs out and flattening the carcass.

2 tbsp olive oil

3 tbsp BBQ rub (or any chicken / poultry dry rub seasoning you’d like)

2 tbsp butter (salted, melted (optional, for crisping skin toward the end of smoking it)

1 tbsp parsley (or fresh herbs of your choice, optional for serving)

See ingredients for brine in the directions section

Petunjuk

Brine Chicken as follows:

To make the brine, you need a large pot that can fit the brine and the chicken and also fit inside your refrigerator.

Combine 6 cups of water, 1/3 cup kosher salt, 2 tsp dried thyme, 2 tsp dried rosemary, 2 tbsp brown sugar, 2 tsp of garlic powder. Bring mixture to a boil. Once done and all salt sugar are dissolved, enough cold water to cover the chicken. Place in the refrigerator overnight.

Preheat Traeger Grills to smoke or to 180 degrees F.

When ready to smoke Prep whole chicken for smoking. Remove an hour or so before to rinse and dry the chicken and bring it to close to room temperature.

Spatchcock whole chicken by flipping it so the back bone side is up (breast side down) Cut along each side of the backbone, remove and discard it.

Flip spatchcocked chicken upside down (breast facing up) and push on the breast, to flatten it out and help it smoke evenly. This should break the breast bone so it lays flat.

Season spatchcocked chicken by first patting it dry with paper towel, to help the seasonings stick. Then drizzle on olive oil and rub it in with a good ol’ massage. Lastly, sprinkle seasonings all over the chicken (as much as you’d like), and rub in the seasoning.

Smoke chicken for 3 hours at 180 degrees F. Place the spatchcocked chicken in the smoker, directly on the grill grates, with breast side up. Close the lid to the Traeger. Turn over at about 90 minutes.

After the smoke period Heat pellet smoker to 400 degrees F and continue smoking the bird. NOTE: This is a good time to add a thermometer to the chicken, if you have a probe you can leave in while smoking

when spatchcock chicken smokes to about 15 degrees LESS than your desired done temp, it’s time to brush on melted butter.

That targeted "done temp" for me was around 165 degrees F or 170 degrees (Some people like to smoke whole spatchcocked chickens to 180 degrees F)

Once butter is on, Crank the smoker up to 450 degrees F to finish smoking with crispy skin.

Remove Traeger spatchcock smoked chicken when the internal temperature reaches 165 degrees F (or 170, 180 depending on your preference) as measured with an internal read thermometer in the thickest part of the chicken thigh or breast.

Finish smoker spatchcocked chicken with a sprinkle of fresh herbs, if desired. Rest for 20 minutes, slice / carve, and enjoy.

Nutrisi

• Kalori: 531 kcal
• Total Lemak: 42 g
• Lemak Jenuh: 13 g
• Lemak Tak Jenuh: 26 g
• Lemak Trans: 0.4 g
• Kolesterol: 158 mg
• Natrium: 180 mg
• Total Karbohidrat: 2 g
• Serat Diet: 0.4 g
• Total Gula: 0.1 g
• Protein: 36 g