Herb Buttered Spatchcock Chicken
What’s the best way to smoke a whole chicken? Shane Draper shows you how to spatchcock a whole chicken and smoke it on the Grilla pellet smoker. Spatchcocking not only saves cook time, it allows for the bird to cook more evenly.
- 1 stick of butter
- 2 tbsp. garlic powder
- 2 tbsp. chipotle chili powder
- Basil (*To taste)
Start out with a sharp butchers knife and begin by scoring a line down the middle of the backbone. Once you have your score line, press firmly into the bird and slice it down through the middle. Repeat the entire process on the other side. After removing any extra fat, spread the chicken open so it lays flat.
To make your injection seasoning, begin by melting 1 stick of butter and pouring it into a mixing bowl. Next, add 2 tablespoons of garlic powder and 2 tablespoons of chipotle chili powder. Whisk all of the ingredients until well combined.
Fill your seasoning injector and inject 2-3 injections into the breast until you feel it begin to swell. Also, be sure to inject flavor into the thighs and legs. Next, sprinkle the top of your chicken with thyme and basil, to taste.
Set your Grilla to 275 degrees and place your chicken on the grates. Leave the smoker closed for 45 to seal in the juices and take on the smoke. After the initial 45 minutes, check the internal temperature and crank your heat up to 350 degrees for another hour. Now, check the internal temp. once again to make sure that all of the parts hit 165 degrees.
Place your chicken on a cutting board and allow it to rest for a few minutes to lock in all of the juices. Finish by slicing your chicken for serving and enjoy!
It Is Easier Than You Thought to Spatchcock Chicken on the Grill!
Many people hear the word “spatchcock” and immediately assume that it must be terribly difficult to do. Honestly, once you perfect the technique, you will be able to spatchcock any type of poultry, from your chicken to a Thanksgiving turkey! Just watch the video, take mental and physical notes, and sharpen those knives.
Ways to Serve a Spatchcock Chicken From the Pellet Grill
After making your spatchcocked grilled chicken, you will probably want to crow about your achievements. Do more than just toot your horn, though. Elevate your cooking game by creatively serving up your spatchcock chicken.
Here are a few ways to showcase your newest culinary ability to take chicken to the next level:
- Go for the big display. Cut up your spatchcock chicken before serving? Nah. You want the accolades. Place it in a serving dish surrounded by smoked potatoes or skewered veggies. You will get a few oohs and aahs before carving.
- Make several spatchcock chickens. You know that feeling when a big old plate of lobster gets put before you? Chicken is much less expensive to purchase, but a spatchcock chicken makes just as huge of a splash — and no bib is required. Everyone gets a spatchcock chicken, and you get tons of kudos.
- Carve and serve your spatchcock chicken from the pellet grill. Of course, you can still make your spatchcock chicken the star even if you take the tender meat off the bone. Be sure to serve it with complementary veggies and a starch. However, put the chicken front and center on the plate.
Ready to amaze your family and friends? Get spatchcocking right away!