Smoked Spatchcocked Chicken
feat. Rainier Blackened Seasoning & Rub by Rainier Foods & Lane’s “Sorta White” Sauce
Smoked Spatchcocked Chicken
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
4-6
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
Show off your barbecue technique with a delicious spatchcocked chicken!
Ingredients
- Blackened Seasoning & Rub by Rainier Foods
- Lane’s “Sorta White” Sauce
- 1 - 5 lb Whole Chicken
- Butter, Mayo or Binder of Choice
- Bottle for Spritzing (filled with 2 cups Water, 2 Tbsp Apple Cider Vinegar, & 2 Tbsp BBQ Sauce)
Directions
- Preheat your smoker or grill to 250 °F. If using wood chunks or pellets, we suggest using hickory or oak wood.
- Spatchcock the bird: Start with a clean 4-6 lb whole chicken (with insides removed). Using kitchen shears, cut along each side of the back bone, removing it from the bird. Flip the chicken over and push down on the breast plate, cracking the bone.
- Apply a generous amount of butter or mayo as a binder, gently rubbing into the skin, covering all sides and surfaces. Season the chicken with Blackened Seasoning & Rub by Rainier Foods.
- Tuck the wings behind the breast to protect the wings from drying out and over cooking.
- Place the chicken on the grill or smoker using indirect heat.
- Smoke the chicken for 2.5 hours, spritzing every 30 minutes.
- Remove chicken from the grill or smoker and serve with Lane’s “Sorta White” Sauce.
Recipe Note
Pro Tip: Serve chicken as a main course or use it for sandwiches, salad or soup!
