Half & Half Smoked Spatchcock Chicken

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The Yin and Yang of Chicken … How about a Spatchcock Chicken with off-setting seasoning/rubs to please different tastes!  First things first … which spices to use?  So many choices, so few chickens …  Decided to use Roasted Garlic EVOO for the glue on/under the skin with Fagundes Seasoning for the Yin and Plowboys BBQ Yardbird Rub for the Yang.  The best of both worlds!!  Wrapped the spatchcocked chicken with plastic wrap and refrigerated for 4 hours.

   

Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 180ºF (Smoke Setpoint) with Hickory wood BBQ pellets.  Hickory smoked the chicken, skin side down, for an hour.  The use of a Frog Mat keeps the chicken from sticking to the grill.

   

Increased the MAK 2 Star temperature to 400ºF until the thickest part of the breast reached an Internal Temperature of 170ºF.  This 5 pound spatchcock chicken smoke/cook took 2 hours to go from a temperature of 42º to 170º.

   

The Money $Shot$ … A Yin Hickory Smoked Chicken breast served with hot Marie Callender’s Corn Bread Muffins and a side of Olive Garden salad …

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