Ingredients
- 1 whole chicken 3.5-4 pounds
- 1 tbsp salt
- 1 tbsp avocado oil
- 1 tbsp chicken seasoning
Instructions
- Spatchcock the chicken using a sharp pair of kitchen shears. This involves cutting along each side of the backbone to remove it, then pressing down on the breastbone to flatten the bird.
- Dry brine the chicken with salt. Allow it to sit for about an hour.
- Rub the chicken with avocado oil, making sure all parts are covered. This will not only add flavor but also help the BBQ rub to adhere better.
- Season the chicken liberally with your favorite BBQ rub. Meanwhile, preheat your smoker to 250F.
- Place your chicken in the smoker, breast side up. Let it smoke until it reaches an internal temperature of 165F, checking the temperature in the thickest part of the breast. This should take about 1.5-2 hours.
- When the chicken is done, remove it from the smoker. Use a sear gun (or a culinary torch) to crisp the skin of the chicken. This will add texture and an extra layer of flavor. Be careful not to burn the skin.
- Let the chicken rest for about 10-15 minutes before carving and serving to allow the juices to redistribute. Serve, and ENJOY!
Nutrition
Calories: 443kcalCarbohydrates: 1gProtein: 36gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 143mgSodium: 1878mgPotassium: 367mgFiber: 0.1gSugar: 0.03gVitamin A: 293IUVitamin C: 3mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!