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FINISHED BAKED POTATOES

Smoked BBQ Chicken Loaded Potaotes

Servings 4

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

Instructions
 

  • 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.

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