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Spatchcocked my Chicken Today W/QView

post #1 of 5
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Been a long time since I have smoked a butterflied chicken (guess now it has a new name)

Bought a 7lb.hen and marinated it in Zesty Italian Dressing for about 6 hours and then rubbed it with a combo of Billbos world famous dry rub and Cains Bbq Spice and added some poultry seasoning to boot.

Thanks for everybodys suggestions earlier on my chicken rub post.

Here we are out of the marinade and rubbed down.

1 hour in TBS from Apple wood running at 240 degrees

After2 1/2 hours on the smoker and ready to cut up

Turned out super moist and delicious thanks for looking

post #2 of 5
Looks great. I've got a chicken on the agenda for this week, hope mine looks that good.
post #3 of 5
Looks awesome! PDT_Armataz_01_34.gif

I have an oven variation on that that is really good to. Pre-heat oven to 400 °F. You take a spatch cocked bird, sprinkel with salt, peppper, garlic powder, and paprika. Cut up enough baby red potato's to cover a large sheet pan - you want the pieces to mostly be flat not wedges. Line the sheet pan with parchment, toss the potato with EVOO and a little salt and pepper, and arrange on pan in a single layer. Place a flat rack ontop of your potato's put the chicken on the rack.

Put bird and all into a 400° oven for 15 minutes, then turn oven down to 350° and cook till done - approx another 30-40 minutes. Once bird is done pull it out of the oven, cut it up and serve with the potato's. The potato's are about the best thing you haver ever had, they pick up all that wonderfull flavor from the drippings.
post #4 of 5
It does look really yummy and I bet it was juicey too. Now I have never spatchcocked one yet but maybe one day I will. I have always smoked them whole on the grates.
post #5 of 5
Good looking bird there.
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