Description
This Smoked Whole Chicken recipe features a perfectly spatchcocked whole chicken seasoned with a flavorful dry rub and slow-cooked over indirect heat on a grill to develop a rich smoky flavor. Ideal for outdoor cooking enthusiasts, this method ensures juicy, tender meat with crispy skin.
Ingredients
Chicken
- 1 whole chicken (4–5 lbs), spatchcocked
- 1 tablespoon olive oil (or other neutral oil)
Dry Rub
- 1½ tablespoons kosher salt
- 1 tablespoon garlic powder
- 1½ teaspoons black pepper
- 1½ teaspoons smoked paprika
- 1 teaspoon onion powder
Instructions
- Spatchcock the Chicken: Place the whole chicken breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until the chicken lies flat. Pat dry thoroughly with paper towels.
- Apply Dry Rub: In a small bowl, mix kosher salt, garlic powder, black pepper, smoked paprika, and onion powder. Rub the mixture evenly over the entire chicken. For enhanced flavor, place the chicken on a wire rack over a baking sheet and refrigerate uncovered for 30 minutes or overnight.
- Prepare Grill for Indirect Smoking (Charcoal): Arrange all charcoal on one side of the grill to create a hot zone. Light coals using a chimney starter; when they are ashed over, place them on the charcoal side only. Close the lid and adjust vents to maintain a steady temperature of 250–275°F.
- Prepare Grill for Indirect Smoking (Gas): Preheat the gas grill to 250–275°F, turning on only one side of the burners to create a two-zone setup.
- Smoke the Chicken: Place the spatchcocked chicken skin-side up on the grill’s indirect heat zone (opposite the lit coals or burners). Close the lid and smoke for 1.5 to 3 hours, depending on chicken size and smoker type.
- Check Temperature and Rest: Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of the breast. Remove the chicken from the grill and let it rest for 10–15 minutes before carving.
Notes
- Spatchcocking allows the chicken to cook evenly and faster by flattening it.
- Refrigerating uncovered after applying the dry rub helps dry out the skin for crispiness.
- Maintain a low and steady temperature (250–275°F) during smoking for best flavor and texture.
- Use a reliable meat thermometer to avoid undercooking or overcooking.
- Customize the dry rub spices to your preferred flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 3 hours
- Category: Main Course
- Method: Grilling
- Cuisine: American
