Ingredients

The following ingredients have 8 Servings
  • 1 whole chicken (4-6 pounds, either a fryer or a roaster)
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Instruction

  • To spatchcock or butterfly the chicken, remove the neck and any giblets from the cavity and place the whole chicken on a cutting board, breast side down. Use the kitchen shears to cut down the ribs on one side of the backbone and then the other and remove it. Turn the chicken over and flatten it by pushing it down hard with the heel of your hand.
  • To make the smoked chicken rub, combine the chili powder, garlic powder, brown sugar, kosher salt, and ground black pepper in a small bowl. Pat the chicken dry with a paper towel and use a pastry brush to coat the chicken with olive oil. Sprinkle the rub evenly over the entire chicken and let it sit covered for one to twenty-four hours. If the chicken isn't going to be smoked within the hour, be sure to keep it refrigerated. If it is refrigerated, take it out of the fridge about one hour before cooking to allow it to come to room temperature.
  • When ready to smoke the chicken, prepare your grill or smoker according to the manufacturer's directions. For a Big Green Egg, add a layer of charcoal, then sprinkle a handful of wood chips or a chunk or two of wood. Add another layer of charcoal and another layer of chips and light the fire. Preheat the Egg to 250 degrees F. Add the plate-setter, then the cooking grid.
  • Place the spatchcocked chicken, skin side up on the cooking grid, and insert the meat temperature probe (if using) in the thickest part of the breast, not touching bone. Close the lid and let it smoke. Resist the urge to lift the lid and peek. Continually lifting the lid makes it harder to control the temperature and lets the heat and smoke out, which means that it will take longer for the chicken to cook properly.
  • Plan on smoking the chicken for about four hours or until it reaches an internal temperature of 160 degrees F. Carefully remove the bird, cover loosely with aluminum foil and let it rest for twenty minutes. While it rests, the internal temperature will come up to 165 degrees F., which is the recommended safe temperature for poultry.
  • To serve, cut up the chicken and serve either as is, or serve it with your favorite barbecue sauce on the side.