Smoked Chicken

1 ~4lp spatchcocked chicken
dry rub

2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

Flip over onto direct heat, raise breast temperature to 155°F Flip to sear "inside" of the bird. Return to indirect, upper chamber if possible, and smoke/heat for a few more minutes.

Remove, tent with foil and let rest for 10 minutes.

Adapted from and

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