Smoked Spatchcock Chicken Breast
What the heck is a "Spatchcock Chicken Breast"? Most people these days know that to "Spatchcock" a Chicken or a Turkey is to remove the backbone, thus allowing it to be completely opened and flattened. Doing this reduces the cooking time significantly and allows the whole bird to be cooked more evenly. I've smoked many Turkey breasts over the years but never a Chicken breast. When I say a Chicken breast I don't mean an individual bone-in and skin-on chicken breast but rather a whole chicken where the quarters (thighs & drumsticks) and backbone have been removed.
Remove the backbone from a chicken breast and carefully peel back the skin from the breast. Trim off any access fat and skin. Rub roasted garlic extra virgin olive oil under the skin and on the skin before seasoning all sides with my Poultry Seasoning - page 170 of my cookbook - The Wood Pellet Smoker and Grill Cookbook. Wrap the season spachcocked chicken breast in plastic wrap and refrigerate for 4-5 hours.
- Preheat your Green Mountain Grills WiFi controlled Davy Crockett Grill or your wood pellet smoker grill of choice to 200ºF using CookinPellets.com Premium Perfect Mix hard wood pellets.
- Smoke the spatchcock chicken breast for an hour at 200ºF
- After an hour of smoke, bump your Pit temperature to 375ºF and continue cooking for approximately 1 hour until the internal temperature at the thickest part of the chicken breast reaches 170ºF
- Rest the Smoked Spatchcock Chicken Breast loosely under a foil tent for 10 minutes before serving
Enjoyed a delicious smoked chicken breast with a side of chicken Rice-A-Roni and an Italian zucchini casserole. One chicken breast was actually large enough for the two of us to share ... leaving the second one for scrumptious leftovers to graze on!