There’s something magical about the combination of smoke, fire, and poultry. Today, I’m sharing my favorite recipe for applewood smoked spatchcock chicken that will elevate your grilling game and impress everyone at your next backyard gathering.
Why Spatchcock?
Spatchcocking (butterflying) your chicken ensures even cooking, crispier skin, and reduced cooking time. Plus, it just looks impressive when served!
Equipment You’ll Need
- Weber Original Kettle Premium Charcoal Grill, 22-Inch – The classic for indirect heat smoking
- ThermoPro TP20 Wireless Remote Digital Meat Thermometer – For perfect temperature monitoring
- Apple Wood Smoking Chunks – For that sweet, mild smoke flavor
- OXO Good Grips Kitchen and Herb Scissors – Perfect for spatchcocking
- Lodge Pre-Seasoned Cast Iron Grill Press – Optional, for keeping the chicken flat
Ingredients
For the Chicken
- 1 whole chicken (4-5 pounds)
- 2 tablespoons olive oil
For the Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
For Basting
- ¼ cup apple cider
- 2 tablespoons melted butter
- 1 tablespoon honey
Instructions
Preparation (Day Before)
- Spatchcock the chicken: Place the chicken breast-side down. Using your kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press firmly on the breastbone to flatten it.
- Make the dry rub: Combine all dry rub ingredients in a small bowl.
- Season the chicken: Rub olive oil all over the chicken, then generously apply the dry rub, making sure to get some under the skin. Pay special attention to the breast meat.
- Rest overnight: Place the seasoned chicken on a wire rack over a baking sheet and refrigerate uncovered overnight. This helps dry the skin for maximum crispiness.
Smoking Day
- Prepare your grill: Set up your Weber grill for indirect heat, aiming for a temperature of 275°F (135°C). Add a water pan to help maintain moisture and temperature.
- Add wood chunks: Place 2-3 chunks of apple wood on the hot coals.
- Start smoking: Place the chicken skin-side up on the indirect heat side of the grill. Insert your meat thermometer probe into the thickest part of the breast.
- Prepare basting mixture: Combine apple cider, melted butter, and honey in a small bowl.
- Baste occasionally: After the first hour, baste the chicken every 30 minutes with the apple cider mixture.
- Monitor temperature: Smoke until the internal temperature reaches 165°F (74°C) in the breast and 175°F (80°C) in the thigh, approximately 2-2.5 hours.
- Optional finishing step: For extra crispy skin, increase the grill temperature to 400°F (204°C) for the last 10 minutes.
- Rest: Remove the chicken from the grill and let it rest for 15 minutes before carving.
Serving Suggestions
Serve this smoky masterpiece with grilled corn on the cob, a fresh summer salad, and your favorite BBQ sauce on the side. The leftovers (if there are any!) make incredible sandwiches the next day.
Pro Tips
- Don’t rush the process. Low and slow is the key to tender, smoky chicken.
- If you’re new to spatchcocking, you can ask your butcher to do it for you.
- Save the backbone to make chicken stock.
- For a different flavor profile, try cherry wood chunks or a mix of apple and hickory.
Happy grilling, and may your smoke signals always bring friends and family to your table!
