Smoked Spatchcocked Chicken with Honey Habanero Rub

1          ea          3-4 lb Whole chicken
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. Generously season both sides of the chicken with Spice Union Honey Habanero Rub.

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

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

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

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