Herbed Smoked Chicken is one of my "go to" dishes when we entertain friends and family. The recipe and preparation are simple, and the cook time is short. I like to smoke the chicken spatchcock style where you remove the backbone allowing the chicken to lay flat on the grill or in this case rack. I’m using my favorite poultry seasoning Cattleman’s Grill Ranchero and then cooking the chicken on a bed of rosemary, sage, thyme and chives. For the full recipe, sign up for our weekly newsletter here.
Herb Smoked Spatchcock Chicken
- 1 Whole Roasting Chicken about 4lbs
- 2oz Cattleman’s Grill Ranchero
- 2 Bunches Fresh Rosemary
- 2 Bunches Fresh Thyme
- 2 Bunches Fresh Sage
- 2 Bunches Fresh Chives
- Duck Fat (or Canola Oil) Cooking Spray
- Prepare the smoker or other BBQ grill for indirect cooking. Smoker temp should be 400⁰.
- Rinse and clean chicken. Remove the backbone by cutting down each side with a pair of kitchen shears. Clip the wishbone. Place the bird breast side up and press down until the wishbone separates allowing the chicken to lay flat on the cutting board.
- Pat the skin completely dry with paper towel.
- Carefully loosen the skin to expose the meat on the leg and breast. Be careful not rip the skin.
- Apply ½ oz of Cattleman’s Grill Ranchero directly on the meat.
- Spray the skin with cooking spray and season both sides with the remaining Cattleman’s Grill Ranchero
- Build a nest out of the fresh herbs on the cooking grate.
- Set the chicken breast up on the herb nest and place in the smoker. Cook until an internal thermometer reads 165 in the breast or 175 in the thigh.
- Remove the chicken from the smoker and rest for 10 minutes before cutting into individual pieces.