Spatchcock Chicken can cut your whole chicken cooking time in half. I always go this route unless I am doing a rotisserie chicken, then I will leave it whole. This recipe is perfect for any occasion, I start off with a buttermilk brine and then coat the bird with some delicious seasoning right before a smoke bath. Okay, let’s jump into the recipe!
Smoked Chipotle BBQ Chicken
Ingredients
- 1 One whole chicken (4-5 pounds)
- Parsley for garnishing
Buttermilk Brine
- 5 cups Buttermilk
- 1 cup Hot sauce
Chicken Rub
- 1 tbsp Kosher Salt
- 1 tbsp Mexican smoked paprika
- 1 tbsp Chilli powder
- 2 tsp Black Pepper
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 2 tsp Dry mustard powder
- 1 tsp Basil
- 1 tsp Oregano
Chipotle BBQ Sauce
- 1 cup Ketchup
- 1 cup Brown sugar
- ½ cup Tomato paste
- ¼ cup Apple cider vinegar
- 1 Whole chipotle pepper
- 1 tbsp Adobe sauce from the can
- 2 tbsp Mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp Honey
- 1 tbsp Smoked paprika
- 2 tsp Garlic powder
- 1 tsp Black Pepper
- 1 tbsp Kosher Salt
- ¼ cup Water
Instructions
- Start off by prepping your whole chicken and then spatchcock your bird by removing the backbone with kitchen shears. Once it’s removed, flip it over and push it down on its breast until you hear it pop.
- In a large mixing bowl add the buttermilk and hot sauce, whisk until well combined. Place the chicken in the buttermilk brine and put it in the fridge for a minimum of 4 hours and up to 24 hours.
- When the time expires remove it from brine and then wash it off with water. Pat dry with paper towels and in a bowl add the chicken rub. Kosher salt, pepper, chili powder, smoked paprika, oregano, basil, onion powder, garlic powder, and mustard powder, hand mix.
- Spray your chicken with duck fat spray, this is your binder. Season the chicken underneath, top and under the skin, season generously.
- Set your smoker up at 250 degrees and add apple wood chunks for smoke. Place the chicken breast side down and smoke. Remove at 165 degrees internal temperature. Check the temp in the thickest part of the chicken, it’s breast.
- During the time your chicken is smoking, make your chipotle bbq sauce.
- Place a saucepan over medium heat and add your ingredients in this order. Ketchup, tomato paste, mustard, honey, apple cider vinegar, chipotle, adobo sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, black pepper and kosher salt. Simmer for 6 mins and then add 1/4 water. Simmer for 2 mins and then remove. Let cool and then bottle for serving.
- Remove the spatchcock chicken out of the smoker at 165 degrees internal temperature. Let rest for 5 mins and add parsley as garnish.
- You can sauce the bird or serve it separately.
- Serve and enjoy!
EQUIPMENT USED IN THIS RECIPE
Did you enjoy this Smoked chipotle bbq chicken recipe? Click the link below for more chicken recipes!
https://grillnationbbq.com/category/chicken/
What temperature should I cook chicken to?
The safest minimum temperature that you need to cook your chicken to is 165 degrees.
How do I keep my grilled chicken juicy and flavorful?
There are many ways to make grilled chicken juicy and flavorful. It depends on which part of the chicken you’re cooking. For breasts, cook them lower and slower. Also, add a marinade. With breast being less fatty than other parts of the chicken, they tend to seem drier than other parts of the chicken. You can also brine your chicken in saltwater.
What is the juiciest piece of chicken?
The simple answer. Thighs. Boneless skinless thighs are a very lean and juicy source of protein. Cooking them on the grill, smoking them or even in the air fryer. They’re all great.
Leave a Reply