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February 03, 2023
If you’ve never tried spatchcock chicken, you’re in for a treat. My Spatchcock Chicken Recipe is rich and tender, creating the perfect base for all your BBQ dishes. This delicious bird is seasoned with three of my best-selling rubs. Who said chicken dinners were bland?
After the chicken smoked to perfection, I topped it with my favorite Alabama White Sauce. The flavors of this bird were out of this world! This recipe is so versatile. Use it to top your salads, eat it plain, or make sliders like I did. The options are endless.
Don’t let the fancy name intimidate you; spatchcocking a chicken is easy as pie. This recipe is deceivingly easy, and your return on investment is high. You’ll have a gourmet chicken ready for eating in about two hours. Who knows, spatchcocking may be your new favorite cooking method!
If you like 4-ingredient recipes, this Spatchcock Chicken is for you. With a couple of high-quality seasonings, you’ll be unbeatable. Be sure to save any leftover rub for your next great cook. Here’s what you need to add to your shopping cart.
Here’s a rundown of the main equipment I used for this cook. You can find more of my favorite things in the equipment and tools section.
You can find a detailed demonstration of this cook in the recipe card and video at the bottom of the post. Here’s a quick rundown of how this tasty chicken came together.
The chicken came out of the smoker with a gorgeous crust. It was so moist; you’d think we had injected it!
I used my chicken to make sliders, but you can use it to top salads, quesadillas, Chicken Spaghetti, or just eat it plain.
If you have any leftovers, store them covered in the fridge for 3-4 days.
Gateway Drum Smoker , Royal Oak Charcoal, cutting board, ThermoWorks Thermapen ONE, YETI Tundra 65 Hard Cooler, insulated gloves for handling meat
Heath Riles BBQ Chicken Rub
Heath Riles BBQ Pecan Rub
2 cups Mayo
1/2 cup Apple Cider Vinegar
1/8 cup prepared Horseradish
2 tbsp fresh Lemon Juice
1 1/2 tsp freshly ground Black Pepper
2 tsp spicy Mustard
1 tbsp Heath Riles BBQ Garlic Jalapeño Rub
1 tbsp Sugar
Remove chicken from packaging, dry off.
Cut out the backbone of the chicken to spatchcock.
Remove the innards of the chicken.
Coat the chicken in olive oil.
Season chicken with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Pecan Rub or seasoning of your choice.
Put chicken on the cooker, we used the Gateway Drum Smoker and cooked at 300º.
Flip chicken at the one hour mark and check the temperature, ours was around 130º.
Flip chicken again after 30 minutes and pull at 160º-165º.
Allow chicken to rest. Top with Alabama White Sauce if you wish, recipe above.
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