Vessy’s Gourmet kitchen

Name: Smoked Spatchcocked Chicken
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Yield: 4
Cuisine: International
Ingredients: Cold Fried Chicken; Land O Lakes Butter, with Olive Oil & Sea Salt; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; SIGNATURE SELECTS Stir Fry Sauce, Spicy Korean Style; McCormick® Smoked Paprika; McCormick® Smoked Paprika & Onion Seasoning; El Guapo Garlic Powder; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; Talking Rain AQA Water, 9.5 pH; Morton Black Peppercorn Grinder; McCormick Gourmet™ Organic Turkish Bay Leaves; Napoleon Co. Grille Garlic Cloves

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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

cooked chicken

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

SIGNATURE SELECTS Stir Fry Sauce, Spicy Korean Style

tsp korean bbq sauce

tsp paprika

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

tsp garlic powder

tsp salt

tsp black pepper

tsp salt

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.

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