Smoked Whole Chicken recipe
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Ingredients
- 2 tablespoons paprika 2 tablespoons chili powder 2 tablespoons cayenne pepper 2 tablespoons freshly cracked black pepper 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon kosher salt 1 (3 1/2) pound whole chicken
Nutrition Info
- 319.2 caloriescarbohydrate: 7.5 gcholesterol: 132.5 mgfat: 12.2 gfiber: 3.3 gprotein: 44.6 gsaturatedFat: 3.3 gservingSize: -sodium: 1118.3 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Smoked Whole Chicken
Directions
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Preheat a smoker to 250 degrees F (120 degrees C).
Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.