SPATCHCOCK CHICKEN... SMOKED on a TRAEGER GRILL! (Bonus BRINE RECIPE)...
In this video, I will show you how to Smoke an UNBELIEVABLE SPATCHCOCK CHICKEN, on a Traeger Grill or any pellet grill. Not sure what Spatchcock is? Here you go:
/ˈspaCHˌkäk/
noun. a chicken or game bird split open and grilled.
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So let's get into this EASY spatchcock method:
All my whole chickens are brined the night before. This step adds some amazing depth of flavors and tenderness to the bird. Here is my brine recipe:
8-10 cups water
1 cup kosher salt
1/4 cup honey
1 tablespoon peppercorns
2 lemons sliced
3 sprigs rosemary or any herbs
3 dried bay leaves
5+ garlic cloves smashed and peeled
Simmer all ingredients on stove top until boil.
Boil 2-3 minutes.
Remove from heat, and allow to cool completely.
THIS BIT TAKES TIME! 2-3 hours (add ice if you need to rush).
Add whole chicken to cooled brine for 4-24 hours and return to fridge.
When ready to smoke, remove chicken from brine, pat dry with paper towels.
Use kitchen shears or a sharp knife to remove the spine of the chicken.
Separate the skin from the thighs, legs, and breast. Careful not to tear the skin. Apply your favorite chicken rubs under skin directly on the meat, and then on the skin as well. I used Spanglish Asadero rubs, and they are amazing!
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Smoke at 225ºF for 90min - 2 hours until 145ºF IT is reached in the breast. Then raise remp to 375ºF until 165ºF IT is reached in the breast and when skin looks nice and crispy. Let rest for 15 minutes, quarter the bird, and DEVOUR!