Spatchcocked Smoked Chicken Recipe

Spatchcocked Smoked Chicken

Main Dish

Nashvillian Matt Moore is an avid outdoorsman, pilot, author and cook. Especially a cook. As the grandson of a butcher and author of Serial Griller and South's Best Butts, it’s no surprise that his latest book is one focused on butchers.

Those around the world, but also Tommie Kelly from his local Kroger in East Nashville. And lest you think this eliminates vegetables, think again; his chapter on Cara Mangini, author of The Vegetable Butcher, is one of the best. In Butcher on the Block, Moore shares stories, coveted family recipes and expert tips from the people behind the counter who sell meats, poultry, fish, vegetables and trimmings. If you spend any time at all with your grill, we recommend you add this book to your library.

Here is a recipe we’ll be cooking from Butcher on the Block.

Photography By Hélène Dujardin | June 28, 2023

Instructions

Spatchcocking or removing the backbone from the chicken to allow it to lie flat ensures an even cook time throughout the bird. This method holds up whether the chicken is grilled quickly or, as in this method, smoked low and slow to produce a fall-off-the-bone tenderness.

1. Open the bottom vent of a charcoal grill completely. Pour a large pile of charcoal onto the bottom grate on one side of
the grill. Light a charcoal chimney starter filled halfway with additional charcoal. When the coals are covered with gray ash, pour them onto the pile of existing charcoal. Adjust the vents, nearly closing them, as needed to maintain an internal tempera- ture of 250° to 275°F. Coat the top grate with oil; place on the grill. (If using a gas grill or smoker, preheat to medium low [250° to 275°F] on one side.)

2. Place the chicken, breast-side down, on a cutting board. Using poultry shears, cut along both sides of the backbone and remove the backbone. (Discard or reserve for stock.) Turn the chicken breast-side up and open the underside of the chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks.

3. Prepare the dry rub. In a small bowl, combine the brown sugar, salt, pepper, paprika, garlic powder, mustard powder, chili powder, allspice and cayenne. Use a fork to mix the ingredients until evenly combined.

4. Using your hands, coat the entire chicken in all areas and on all sides with the olive oil. Next, place the 2 tablespoons butter underneath the skin of both breasts. Liberally sprinkle the dry rub over the chicken, rubbing the spice mixture into every crevice of the chicken to ensure an even distribution.

5. Place the chicken, skin-side up, on the grill over indirect heat and smoke the chicken for approximately 2 1⁄2 hours, or until a thermometer inserted into the thickest part of the breast registers 160° to 165°F and the thigh reads 165°F. Remove the chicken from the grill and rest 10 minutes. Serve.

Serves: 4
Hands on: 30 minutes
Total: 3 hours