Spatchcock smoked chicken is a simple but tasty meal that can be cooked on a smoker. However, it can just as easily be cooked on a grill or in the oven.
You can change the herbs to whatever you have on hand, or your favorite combination. The herb butter is also a good accompaniment when sliced and placed on top of a cooked steak or baked potato.
Any leftover chicken is fantastic in sandwiches, baked into casseroles, or used as a filling for enchiladas or tacos. If there are any leftovers, that is!
Spatchcock Smoked Chicken Recipe
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 cup butter softened
- 1 whole chicken butterflied
- cherry wood
- Preheat a smoker to 350 degrees F (180 degrees C). Add a chunk of cherry wood, if you like.
- Massage the rosemary, thyme, salt, garlic powder, and pepper into the butter until evenly distributed.
- Lay the chicken flat on the cooking rack, skin side-up. Loosen the skin from the chicken.
- Rub ¾ of the seasoned butter under the skin, and the remaining butter on top of the skin.
- Place the chicken in the smoker and cook for 45 minutes, or until the juices run clear and the internal temperature is 165 degrees F (75 degrees C).
- Let the chicken rest for 10 minutes before serving.