A packet of wood chips placed on a gas grill infuses rich, smoky flavor.
Grill-Smoked Spatchcock Chicken
Makes 3 to 4 Servings
- 1 cup barbecue smoking wood chips or pellets*
- 2 tablespoons Basic Barbecue Dry Rub
- 1 tablespoon olive oil
- 1 (3½-to 4-pound) whole chicken, patted dry
- Barbecue sauce, to serve
- Preheat grill to medium-high heat (350° to 400°).
- On a 6-inch square of foil, place wood chips. Top with another 6-inch square of foil, and crimp edges to seal. Poke several holes through top piece of foil.
- In a small bowl, combine Basic Barbecue Dry Rub and olive oil.
- On a large cutting board, place chicken breast side down. Using poultry shears or kitchen scissors, cut along one side of the backbone, starting from the tail end. Repeat on other side of backbone, and remove. Place chicken breast side up and press firmly to flatten. (You will hear a loud crack.) Rub chicken all over and under skin with barbecue rub mixture.
- Place foil packet on one side of the grill. Add chicken, breast side down, on other side. Grill until lightly browned, about 5 minutes. Flip chicken, and turn off burners underneath chicken keeping at least 1 burner under foil packet on. Close grill and cook until an instant-read thermometer inserted into the thickest parts of the breast and thigh registers 165°, about 1 hour and 45 minutes. Check grill periodically to make sure the temperature stays between 300° and 325°. Let chicken rest for 15 minutes before serving. Serve with barbecue sauce.