Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Kitchen Shears:
This recipe requires a good pair of sharp kitchen shears in order to cut out the spine of the chicken. If you do not own a pair of kitchen shears, you can always use a serrated knife, though it is more difficult and you should be extremely careful.
Vegetables with Spatchcock Chicken:
The veggies are totally optional, and you could always just cook your chicken by itself. However, we love one pan cooking! It saves us from dirtying another baking dish or pan, so we highly recommend you make it easy on yourself and throw some veggies in!
When is the chicken ready?
Chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit in the thickest part of the bird. To ensure safe cooking without overcooking, we highly recommend using a digital meat thermometer. Smoking: Preheat your smoker to 225 degrees Fahrenheit. Place spatchcocked chicken breast side up in the smoker. Close the lid and smoke until internal temperature reaches 165 degrees Fahrenheit, about 2 to 2 1/2 hours depending on the size of your chicken.
Storage and Reheating Instructions:
Store any remaining chicken pieces in an airtight container in the fridge for up to 5 days. Reheat in an oven preheated to 350 degrees Fahrenheit until warmed through, or in the microwave in 30 second increments until warmed through.
Is brining necessary?
We love how this buttermilk brine tenderizes the meat, and we know you will too. It is worth that extra time to brine! But, you can always skip the brining and season your chicken with your favorite rub, or one of ours. See below for other recipes using whole chicken.
Oven Roasted Peruvian ChickenLemon Herb Roast ChickenSmoked Whole ChickenSimple Roast Chicken and Veggies
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