Get ready for a mouth-watering adventure with our Smoked Spatchcock Chicken with Loaded Smoked Potatoes recipe. Perfect for your next BBQ or a special dinner, this dish is all about combining simple, hearty flavors with a touch of outdoor grilling magic. It’s a crowd-pleaser that’s not just tasty but also fun to make. So, let’s dive into this delicious world of smoky chicken and stuffed potatoes that’ll have everyone asking for seconds.

The Role of Apple Wood in Smoking

Choosing the right wood for smoking is key to getting that perfect flavor. For this recipe, we’re using apple wood chunks. Why apple wood? It’s great for giving a light, sweet taste that doesn’t overpower your chicken. It’s like adding a hint of fruity flavor that makes the chicken taste even better. Apple wood is a top choice for chicken and adds a special touch to our spatchcock chicken. If you’re keen to learn more about different woods and grilling tricks, check out Cutting Edge Firewood! for my choice in cooking wood.

Why Should You Spatchcock your Chicken?

Flattening the chicken (that’s what spatchcocking means) is a smart move because it cooks evenly and soaks up the smoke flavor just right. This way, every piece of the chicken is juicy and tasty. And don’t rush to cut it right after cooking. Letting the chicken rest is super important. It lets the juices spread all through the meat, making it extra moist and flavorful. So, when you do these steps – flattening and resting – you turn a regular chicken into something amazing. It’s these little things that make a big difference in how your dish turns out.

Ingredients:

For the Chicken:

1 whole chicken (for spatchcocking)
2 tablespoons mustard (used as a binder)
Your favorite chicken rub (enough to season the whole bird)

For the Potatoes:

3-4 large russet potatoes
Olive oil (for coating the potatoes)
Salt (for seasoning the potatoes)
Aluminum foil (for wrapping the potatoes)

For the BBQ Sauce:

2 tablespoons mustard
1/2 cup ketchup
2 tablespoons honey
2 tablespoons sriracha (adjust to taste for spiciness)
2 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
1/2 cup brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon salt
2 teaspoons black coarse pepper

Additional Ingredients for Serving:

Melted butter (for the potatoes)
Shredded Colby cheese (for topping the potatoes)
Fried crispy onions (for garnish)
Diced scallions (for garnish)

Preparing the Chicken

Begin by spatchcocking the chicken, which involves using kitchen shears to remove the backbone and then flattening the bird for even cooking. Next, apply a binder to help the seasoning stick: evenly spread 2 tablespoons of mustard over both the top and bottom of the chicken. Once the mustard is applied, liberally season both sides with your favorite chicken rub, ensuring an even coat for a flavorful crust.

Preparing the Potatoes

For the potatoes, start by poking several holes in each russet potato with a fork to allow steam to escape during cooking. Lightly coat each potato with olive oil and sprinkle with salt for flavor. Wrap each potato individually in aluminum foil; this will lock in moisture and cook the potatoes in their own steam.

Smoking Setup

Set your smoker to a temperature of 250 degrees Fahrenheit, using apple wood chunks to infuse the food with a sweet, fruity smoke flavor. Place the foil-wrapped potatoes in the smoker, positioning them away from direct heat to allow them to cook slowly and absorb the smoky aroma.

Smoking the Chicken

About 45 minutes after the potatoes have started smoking, add the chicken to the smoker, placing it breast side up. Monitor the chicken’s internal temperature with a meat thermometer, aiming for a final temperature of 160°F in the thickest part. This ensures that the chicken is fully cooked while remaining juicy.

Cooking the Potatoes

Check the potatoes for doneness by poking them with a fork. They should feel tender, indicating they are cooked through and soft inside.

Resting the Chicken

Once the chicken is removed from the smoker, let it rest for 20 minutes. Resting allows the juices to redistribute throughout the chicken, enhancing its flavor and moisture.

Making the BBQ Sauce

In a saucepan, combine all the BBQ sauce ingredients. Cook over medium heat for about 15 minutes, stirring occasionally. This simmering process helps to blend the flavors and slightly thickens the sauce.

Crisping the Chicken Skin

Separately, remove the skin from the cooked chicken and fry it in a pan until it turns crispy. This will add a delightful crunch to the final dish.

Shredding and Assembling

Carefully shred the chicken, mixing both white and dark meat for a better texture and flavor profile. Then, cut open the smoked potatoes, fluff the insides with a fork, and add melted butter. Layer in shredded Colby cheese, the shredded chicken, and another layer of cheese for a rich and hearty filling.

Final Smoking of Potatoes

Place the now-stuffed potatoes back into the smoker for approximately 15 minutes, or until the cheese is fully melted and combined with the other ingredients.

Serving

Finally, top each potato with the crispy chicken skin, a generous drizzle of the homemade BBQ sauce, fried crispy onions, and diced scallions. Serve the potatoes hot, accompanied by the flavorful, smoky chicken, and savor this delightful blend of textures and flavors.

Below is a printable recipe card!

Smoked BBQ Chicken Loaded Potaotes

Print Recipe Pin Recipe

Servings: 4

Course: Appetizer

Cuisine: American

Ingredients Method Video

Ingredients

For the Chicken:

1 whole chicken for spatchcocking
2 tablespoons mustard used as a binder
Your favorite chicken rub enough to season the whole bird

For the Potatoes:

3-4 large russet potatoes
Olive oil for coating the potatoes
Salt for seasoning the potatoes
Aluminum foil for wrapping the potatoes

For the BBQ Sauce:

2 tablespoons mustard
1/2 cup ketchup
2 tablespoons honey
2 tablespoons sriracha adjust to taste for spiciness
2 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
1/2 cup brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon salt
2 teaspoons black coarse pepper

Additional Ingredients for Serving:

Melted butter for the potatoes
Shredded Colby cheese for topping the potatoes
Fried crispy onions for garnish
Diced scallions for garnish

Method

Spatchcock the chicken by removing the backbone and flattening it.
Spread 2 tablespoons of mustard over the entire chicken as a binder.
Season the chicken liberally with your favorite chicken rub on both sides.
Poke holes in 3-4 large russet potatoes.
Coat the potatoes lightly with olive oil and season with salt.
Wrap each potato in aluminum foil.
Preheat the smoker to 250 degrees Fahrenheit using apple wood chunks.
Place the foil-wrapped potatoes on the smoker.
After 45 minutes of smoking the potatoes, add the chicken breast side up to the smoker.
Smoke the chicken until it reaches an internal temperature of 160°F.
Continue cooking the potatoes until they are tender when poked with a fork.
Rest the chicken for 20 minutes after smoking.

For the BBQ sauce:

Combine 2 tablespoons mustard, 1/2 cup ketchup, 2 tablespoons honey, 2 tablespoons sriracha, 2 tablespoons Worcestershire sauce, 1/4 cup apple cider vinegar, 1/2 cup brown sugar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon salt, and 2 teaspoons black coarse pepper in a saucepan.
Simmer the sauce for 15 minutes.

For serving:

Remove the skin from the chicken and fry until crispy.
Shred the chicken, mixing white and dark meat.
Cut open the cooked potatoes, add a few teaspoons of melted butter, and mix.
Add shredded Colby cheese and shredded chicken into the potatoes, top with more cheese.
Place the potatoes back on the smoker for 15 minutes or until the cheese is melted.
Top with crispy chicken skin, BBQ sauce, fried crispy onions, and diced scallions.
Serve and enjoy.