Preparation
Spatchcock and Dry Brine:
Spatchcock the chicken by removing the backbone with kitchen shears. Press down firmly on the breastbone to flatten the chicken.
Pat the chicken dry with paper towels and season generously with salt on both sides. Place on a wire rack set over a baking sheet, skin-side up, and refrigerate uncovered for 12-24 hours.
Prepare the Butter Compound:
In a small bowl, combine softened butter, sage, thyme, orange zest, garlic powder, minced fresh garlic, salt, and pepper. Mix until well blended.
Butter the Chicken:
Carefully loosen the skin of the chicken by gently sliding your fingers under the skin, being cautious not to tear it. Spread the butter mixture evenly under the skin, ensuring it reaches the thighs and breasts.
Prepare the Smoker:
Preheat your smoker to 275°F (135°C) using wood chips of your choice (apple, cherry, or hickory work well).
Smoke the Chicken:
Place the spatchcocked chicken on the smoker grate, skin-side up. Smoke for 1.5 - 2 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
Rest and Serve:
Remove the chicken from the smoker and let it rest for 10-15 minutes before carving. Serve with your favorite sides and enjoy the smoky, buttery, herb-infused flavors.
About the Recipe
This Smoked Roasted Spatchcock Chicken is a show-stopping dish that combines the richness of herb-infused butter with the smoky flavor of slow cooking. Perfectly seasoned and tender, this chicken is dry-brined for ultimate crispiness and spread with a citrusy butter compound under the skin for unbeatable flavor. Serve it for gatherings or a special family dinner—it’s a guaranteed hit!
Ingredients
1 whole chicken (spatchcocked)
1 1/2 sticks unsalted butter, softened
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
Zest of 1 orange
1 teaspoon salt (plus more for dry brining)
1/2 teaspoon black pepper
1 teaspoon garlic powder
3 cloves fresh garlic, minced