Spatchcocked Dry Rubbed Smoked Chicken – We are going to get back into backyard grilling and smoking – so today we’re going to start with an easy dry rubbed smoked chicken recipe. We also do a Master Forge Gas Smoker Review.
Top 4 Spice Blends For Summer BBQ & Grilling: https://youtu.be/rxKgtPdYAXA
Used in this video:
Montreal Steak Spice:
2 Tbsp (30 mL) coarse salt
1 Tbsp (15 mL) ground black pepper
1 Tbsp (15 mL) ground white pepper
1 Tbsp (15 mL) cracked mustard seeds
1 Tbsp (15 mL) cracked coriander seed
1 Tbsp (15 mL) garlic powder
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) hot pepper flakes
1 Tbsp (15 mL) dill seed
Our Fave Rib Rub:
½ cup (125 mL) coarse salt
¼ cup (60 mL) firmly packed brown sugar
2 Tbsp (30 mL) sweet paprika
1½ Tbsp (20 mL) hot mustard powder
1 Tbsp (15 mL) cracked black pepper
1 Tbsp (15 mL) white pepper
1 Tbsp (15 mL) garlic powder
2 tsp (10 mL) onion powder
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) curry powder
1 tsp (5 mL) ground celery seed
½ tsp (2 mL) cayenne pepper
To smoke the chicken:
Spatchcock or butterfly the chicken.
Coat the chicken with your preferred dry rub.
Allow the chicken to rest in the fridge for at least an hour before cooking.
Fire up your smoker and bring the temp to around 250ºF.
We used a mix of maple and hickory for the smoke.
Once there is smoke, place the chicken in the chamber.
It is advisable to use a probe thermometer to monitor the chicken temp.
Once the breast has reached an internal temp of 160ºF, or the thighs 175ºF, the chicken is cooked.
Remove from the smoker and allow to rest 10-15 minutes to allow for carry over cooking.
0:00 Welcome to Glen And Friends Cooking
0:09 How to easily Spatchcock a Chicken How to butterfly a chicken
5:31 Master Forge Smoker Review 2020
#LeGourmetTV #GlenAndFriendsCooking
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