Spatchcocked chicken with Caribeque Chicken Rub!
🔥 Ingredients:
• 1 whole chicken (approximately 4-5 pounds)
• Caribeque Chicken Rub
• Olive oil
🔥 Instructions:
1. Preheat your pellet smoker to 225°F (107°C) and make sure to use apple wood pellets for a subtle smoky flavor.
2. Place the whole chicken on a clean cutting board breast-side down. Using a pair of kitchen shears, cut along both sides of the backbone and remove it. Press down firmly on the breastbone to flatten the chicken.
3. Pat the chicken dry with paper towels to remove any excess moisture. This will help the rub adhere better.
4. Generously apply Caribeque Chicken Rub all over the chicken, making sure to coat both sides and massage it into the skin. The rub will provide a delicious blend of spices without the need for salt and pepper.
5. Drizzle a little bit of olive oil over the skin to help promote browning and create a crispy texture.
6. Once your pellet smoker has reached the desired temperature, place the spatchcocked chicken directly on the grill grates, skin-side up.
7. Close the lid and let the chicken cook for approximately 2-3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. Use a reliable meat thermometer to ensure accurate cooking.
8. During the cooking process, you can baste the chicken with any accumulated juices or additional olive oil to keep it moist and flavorful.
9. Once the chicken reaches the proper temperature, carefully remove it from the pellet smoker and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat.
10. Carve the spatchcocked chicken into serving portions and serve hot.
