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!