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Smoked Spatchcock Chicken on your Kettle Grill

Here is a great way to smoke and cook a Chicken on your Kettle Grill. Spatchcock the Chicken by cutting out the backbone. This will guarantee that it will evenly cook, and as a bonus allows the skin to get extra crispy.


Whole Chicken

Kosher Salt

Seasonings of your choice (I used Lovafoodie Chicken Lovers Spice Blend)

Start by cutting out the backbone of the Chicken using kitchen shears, or a knife. Break the breastbone by applying pressure with you hand by pushing down. Cut off any excess skin or bones, and dry off with some paper towels.

Next apply some Kosher Salt to both sides of the Chicken. Let rest for a few minutes to overnight to allow that salt to soak into the Chicken, as this will make sure it remains juicy and flavorful.

Apply your favorite seasonings or BBQ rub. Make sure to get all sides, and rub it good to cover the whole Chicken. Allow to rest while you start some charcoals for the Kettle Grill.

When coals are ready pour them on one side of the grill. Place your smoker box filled with wood chips (I used Apple and Hickory) directly on the coals. Place the Chicken on the grill grate on the opposite side. Cook until the internal temperature reaches 165 degrees. Remove and cover with foil for 15 minutes before carving and serving. Enjoy!

To watch me make this recipe step by step simply watch my video below.


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