Smoked Spatchcock Chicken (Crispy Skin)

• porcje: 6 servings
• czas aktywny: 30 minutes
• całkowity czas: 2 hours

Składniki

5 lb roaster chicken (giblets removed)

1 tbsp brown sugar

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp paprika

1 tbsp onion powder

2 tsp sea salt

1/2 tsp cayenne pepper

Wskazówki

Pre-heat smoker to 225°F.

Remove giblets from inside of roaster chicken and rinse bird with fresh water.

With breast side down, cut on each side of backbone with poultry shears to remove the backbone.

Turn chicken over, breast side up, and push down on the breasts with the palm of your hand firmly. This should break the breast bone allowing chicken to lay flat. Using your fingers, loosen the skin from the breast meat.

Dry chicken with paper towels and then coat with olive oil. Make sure to get both sides of the bird and in between the skin and breast meat.

Season bird with rub seasoning everywhere you put olive oil.

Lay chicken directly on grill rack breast side up and smoke for 45 minutes. Turn up temperature to 425°F and cook until the internal temperature is 165°F when checked with an instant read thermometer, about another 45 minutes.

Let rest 10-15 minutes and serve.

Wartości Odżywcze

• Kalorie: 412 kcal
• Tłuszcz Całkowity: 28 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 17 g
• Tłuszcz Trans: 1 g
• Cholesterol: 136 mg
• Sód: 905 mg
• Węglowodany Całkowite: 5 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 34 g