Spatchcocked Smoked Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

3-4 pound whole chicken

1/4 cup olive oil

1/3 cup brown sugar

1 teaspoon Kosher salt

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon onion salt

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon cayenne

Directions

To spatchcock the chicken

Place the bird breast-side down with the legs pointing toward you. Use kitchen shears to cut down both sides of the backbone through the ribs to remove the spine.

Open up the chicken and use a sharp knife to cut a slit through the cartilage in the center of the chicken near the breastbone. Flip the chicken over and press in the middle to lay it out flat.

Rub the chicken all over with the oil. Combine the dry rub ingredients and rub a liberal amount all over both sides of the chicken.

Fast Method: High Heat (around 1 hour)

Preheat Traeger grill to high heat of around 400°F. Place the chicken breast side up on the grill, spreading out the legs so it lays flat. Grill on high for 30 minutes, then turn temperature down to 325°F for the remaining time it takes for the chicken to reach an internal temperature of 165°F.

Remove from grill and let rest for 15-20 minutes before slicing and serving.

Slow Method: Low Heat (around 3-4 hours)

Preheat Traeger grill to between 225 and 275°F. Place the chicken breast side up on the grill, spreading out the legs so it lays flat. Smoke for 3-4 hours until the chicken reaches an internal temperature of 165°F.

Remove from grill and let rest for 15-20 minutes before slicing and serving.

Nutrition

• Calories: 546 kcal
• Total Fat: 38 g
• Saturated Fat: 9 g
• Unsaturated Fat: 27 g
• Trans Fat: 1 g
• Cholesterol: 122 mg
• Sodium: 1284 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 18 g
• Protein: 31 g