The Best Smoked Chicken Recipe
The Best Smoked Chicken Recipe - delicious tender, juicy spatchcocked chicken with a smoky, crunchy crust.
Servings: 6 servings
Cost: $18
Equipment
Ingredients
- 3 lb whole chicken
- ½ tsp sea salt
- ¼ tsp black pepper fresh ground
- ¼ tsp garlic powder
- 1 tbsp Meat Church’s "The Gospel" seasoning
Instructions
- Remove the chicken from their packaging, rinse with cold water, and pat dry with paper towel.
- Using your boning knife or chicken sheers, cut down each side of the back bone in order to remove it.
- Once you’re removed the back bone, cut the wishbone that connects the two breasts in order for your chicken to lay flat.
- Combine the salt, pepper, garlic powder, and "The Gospel" seasoning in a small bowl.
- Place your butchered chicken on your sheet tray and season aggressively (on both sides) with the spice mix.
- Let chicken rest for 15-45 minted to allow the seasoning to adhere and the skin to dry out a little. This will help make the skin crispier.
- Prepare and light your grill or smoker for indirect heat at 275 degrees. I added some chunks of oak to my Kamado Joe for a slightly smokey chicken.
- Cook the chicken until it reaches an internal temperature of 165F. On my KJ, this took about 2.5 hours at 250-275 Pitt temperature.
- Remove the chicken from the heat and rest for 10-15 minutes.
- Enjoy!
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 0.1g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 270mg | Potassium: 208mg | Fiber: 0.03g | Sugar: 0.003g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
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