Smoked Whole Chicken
Description
Spatchcocked and rubbed with a spicy seasoning blend, this whole smoked chicken is bursting with flavor.
Ingredients
•
2 tablespoons paprika
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2 tablespoons chili powder
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2 tablespoons cayenne pepper
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2 tablespoons freshly cracked black pepper
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1 tablespoon dried thyme
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon kosher salt
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1 (3 1/2) pound whole chicken
Directions
1
Preheat a smoker to 250 degrees F (120 degrees C).
2
Mix paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt together in a large mixing bowl with a fork until thoroughly combined.
3
Spatchcock chicken by placing the breast down on a work surface. Starting at the tail end, cut along both sides of the backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn the breast so it's facing up. Push down on each side of the breast with your hands until you hear it crack; press to flatten. Rub chicken all over with seasoning blend.
4
Smoke chicken in the preheated smoker until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish up with an internal temperature of 160 degrees F (71 degrees C), about 15 more minutes.
5
Remove chicken from the smoker, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.