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Smoked Spatchcocked Chicken
Smoked Spatchcock Chicken

1          ea          3-4 lb Whole chicken

3          Tbsp       Olive oil
1/2       C            Spice Union Honey Habanero Rub


  1. Preheat your smoker to 325°F- setting up for indirect cooking.

  2. Spatchcock the chicken by removing the backbone with kitchen scissors.  With the chicken cavity facing up, open the bird and locate the breast bone or keel bone.  On this breast bone, at the head of the bird is a diamond shaped piece of cartilage.  With a sharp knife, cut into this cartilage to spit it right down the middle.  Now, turn the bird over, spread it out on the cutting board and press down on both breast lobes.  The breast bone will crack and the chicken will lay flat on the cutting board.  Here is a link to a spatchcock tutorial.

  3. Coat the chicken with the olive oil- covering all surfaces.

  4. Generously season both sides of the chicken with Spice Union Honey Habanero Rub.

  5. Place the chicken on the the smoker, skin side up.

  6. Cook the chicken until the thighs reach an internal temperature of 165°F (about 50-60 minutes).

  7. Remove the chicken from the smoker and allow to rest for at least 10 minutes before cutting into the chicken.

We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Honey Habanero Rub
Barbeque Spice Rub
Blackening Spice Blend
Ultimate Seasoning Blend
French Chef's Blend
Sweet & Smoky Spice Rub
Hot Java Coffee Chipotle Rub
Grilln' & Roastn' Spice Blend
Chesapeake Bay Spice Blend
Smokin' Chic Rub
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