Smoked Chicken Spatchcock Style With White Barbecue Sauce

Prepare to be amazed as I unlock the secrets of tender, juicy meat infused with smoky goodness. In this culinary masterpiece, we employ the technique of spatchcocking, which not only maximizes the surface area for the mesmerizing blend of smoke and spice to cling to, but also reduces the overall cooking time. Brace yourself for a succulent smoked chicken that is sure to captivate your taste buds and leave you craving for more. Get ready to experience the alchemy of flavors that awaits you in this enticing smoked chicken recipe.



1 x 1.3kg whole chicken 2 tbsp groundnut oil wood chunks or wood pellets for 3 hours smoking.  Apple, Pear, Cherry, Beech or Alder will work well

Yields: Serves 6 people
Prep Time: 1 hour
Brining Time: 4 to 6 hours or overnight
Smoking Time: 3 hours

Chicken Brine

Ingredients for Brine

1 litre water 50g fine sea salt 2 tbsp coriander seeds 2 tbsp coarsely gound black pepper 1 tsp garlic granules 2 fresh or dried bayleaves

Instructions for Brine

  • Warm the brine through by putting the ingredients in a large sauce pan set over medium heat.
  • Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released.
  • Take the pan off the heat and allow to cool completely. It is really important to make sure that the brine is complely cooled before adding the chicken.  You don’t want your uncooked chicken hanging out in a warm mixture as this is where bacteria will breed very quickly.

Chicken Rub

Ingreadients for Chicken Rub

3 tbsp fine sea salt 3 tbsp garlic granules 3 tbsp paprika 2 tbsp white sugar 2 tbsp dried rosemary 2 tbsp dried oregano 2 tbsp English mustard powder 2 tbsp coarsely ground black pepper 2 tbsp celery salt 2 tbsp fennel seeds 1 tspn turmeric

Instructions for the Rub

  • In a bowl mix all ingredients well.
  • Optionally, put through a blender for an extra fine powder.
  • Transfer to a jar or a shaker if using immediately.

White Barbeque Sauce

Ingredients for White Barbeque Sauce

200g good-quality mayonnaise 50ml good-quality apple juice 50ml apple cider vinegar 50ml fresh lemon juice 1 tbsn creamed horseradish 1 tbsp garlic powder 1 tspn onion powder 1 tspn English mustard powder 1 tspn freshly cracked black pepper 1 tspn finely grated lemon zest 1/2 tspn cayenne pepper 1/2 tspn sea salt flakes 2 tbsp finely chopped flat-leaf parsley

Instructions for White Barbeque Sauce

  • Combine all the ingredients apart from the parsley, in a bowl, and whisk vigorously until well mixed.
  • Stir through the parsley and transfer the mixture to a jar.
  • Before using refrigerate the sauce for 1 to 2 hours to all the flavors to mingel.
  • Keeps for 2 to 3 days in the fridge.

Instructions for Smoked Chicken

  • Make up your brine and refrigerate until completly cooled.
  • To spatchcock the chicken, place it on the chopping board and use poultry shears or a sharp knife to cut along either side of the backbone.
  • Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat.
  • Submege your chicken in the prepared and cooled brine and refrigerate for at least 4 – 6 hours or overnight.
  • Make up the chicken rub and store in a jar.
  • Make up the White Barbeque Sauce and store in a jar and refrigerate until you’re ready to use.
  • After the brine time, remove the chicken and pat it completely dry with kitchen paper towel.
  • Rub the chicken all over with the oil and sprinkle evenly on both sides with the chicken rub.
  • Put the chicken back in the fridge while you set up your grill or smoker.
  • Set up your grill for indirect heat, you’re going to start with a relatively low temperature and then after and hour, crank it up.  This will ensure that the chicken gets a good lick of thin blue smoke and gives a nicely browned bird with crispy skin.
  • Now set the temp to 225 degrees F and add your wood just before you put the bird in.
  • Smoke for 1 hour then take the temperature up to 275 degrees F.
  • Continue to smoke for another 2 hours adding more wood every hour if needed.
  • Check the internal temperature of the thickest part of the breast with your instant-read thermometer. Once it reaches 165 degrees F, its done.
  • When the chicken is cooked, remove from the gril, cover it in the white barbecue sauce and serve with some delicious sides, like coleslaw and potato salad.

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Jason Burbington

What started an an insatiable appetite for culinary exploration has evolved into a yearning to share all I have learnt. I look forward to providing valuable information, including detailed guides, tips, recipes, product reviews, and inspiring stories to empower individuals to elevate their outdoor cooking game.

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