Smoked Spatchcocked Chicken | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Smoked Spatchcocked Chicken
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Yield: 4
Ingredients: Frozen Whole Chicken Fryer; Clover Stornetta Butter; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Sky Valley Sauce, Organic, Korean BBQ, Medium; Chiquilin Chiquilin Paprika Bittersweet; Spicely Organics Paprika, Smoked, Organic; Spicely Organics Garlic Powder, Organic; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic; Crystal Geyser Alpine Spring Water, Natural; Maldon Salt; Bee Spices Peppercorn Black, Organic; Great Lakes Growers Bay Leaves; Organic Minced Garlic

Print recipe

Smoked Spatchcocked Chicken

Serves 4120 mins prep90 mins cook

This recipe guides you to prepare a juicy smoked spatchcocked chicken with a flavorful brine and seasonings. It's seasoned with Korean BBQ spices, paprika, and garlic powder, then smoked to perfection for a delicious meal.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

cooked chicken

tbsp butter

Sky Valley Sauce, Organic, Korean BBQ, Medium

tsp korean bbq sauce

tsp paprika

Spicely Organics Paprika, Smoked, Organic

tsp smoked paprika

tsp garlic powder

tsp salt

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

water

tsp salt

black peppercorn

bay leaves

garlic clove

Shop Recipe

Instructions

1: Make the brine and soak the chicken in it for at least 2 hours or overnight.

2: Mix all the spices and seasonings; drizzle olive oil over the chicken and season well, reserving some seasonings to mix with butter for brushing later.

3: Add chicken into the electric smoker and set it at 275 F. Smoke until the internal temperature reaches about 165 F; this should take about 1.5 hours or more depending on the size of the chicken.

4: Brush with seasoned butter halfway through smoking and when ready.

5: Let it rest for 10 minutes before serving.

View original recipe