The engine has indexed several million definitions so far, and at this stage it's starting to give consistently good results (though it may return weird results sometimes). For example, if you type something like "longing for a time in the past", then the engine will return "nostalgia". It simply looks through tonnes of dictionary definitions and grabs the ones that most closely match your search query. Letting it rest keeps the juices in the chicken.The way Reverse Dictionary works is pretty simple.
When the chicken reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before slicing. If you don't want to make your own spice rub, just use store-bought. Poultry takes in smoke flavor much quicker than other meats. Smoke for max 30 minutes before increasing the temperature. If you smoke too long at 200☏, the chicken will be overloaded with smoke flavor. They all complement the chicken perfectly. Use apple, cherry or maple wood for smoking. Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish. Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor. Pellet grill - my favorite as I love the simplicity and flavor. You have a few different options, including: Since this is a smoked recipe, you need to impart some smoked flavor. The type of equipment you use can have a big impact on the flavor of the smoked chicken. The beauty of this smoked chicken is it goes with pretty much everything. One benefit here, is you can use the drippings for some gravy. Just place on a foil-lined baking sheet and cook at 450☏ for about 45 minutes, or until done. If you don't have a smoker, you can roast the spatchcock chicken in the oven. Letting it rest keeps the juices in the chicken. When the chicken reaches the correct temperature, remove from the smoker and cover loosely in aluminum foil for 15-20 minutes before slicing. It is important for the smoked spatchcock chicken to rest. Cook until internal temperature reaches 165☏. Smoke chicken for 30 minutes at 200☏ before increasing temperature to 375☏. Place on a baking sheet and put in the fridge for 24 hours. Mix the rub ingredients in a bowl and rub inside and outside the chicken. Turn the chicken breast side up and press down to flatten it. Use quality kitchen shears and cut along both sides of the backbone to remove it. To spatchcock it, place the chicken on a cutting board with the backbone facing up. My go-to is Sweet Baby Ray's.īefore spatchcocking the chicken, remove the giblets, neck and heart. BBQ sauce - you can add some BBQ sauce at the end so it get caramelized if you want or just serve on the side. Baking powder - the secret ingredient which helps crisp up the skin. Spices - the combination of spices adds just the right amount of heat to work with the sugar. Use light or dark brown sugar for the added molasses. Sugar - by adding some sugar, you get some sweetness to offset the spices. 
By spatchcocking it, you get an even and quicker cook. Whole chicken - this recipe is meant for a 3-4 lb chicken.
#SPAT HOCK CHICKEN SKIN#
You get a chicken loaded with flavor which has crispy skin and subtle smoke flavor. So after messing around with the rub and cooking time, I've perfected my version. A friend of mine had made on a couple of years prior and it was the moistest, most tender chicken I had ever had. I knew the first recipe I wanted to try was a smoked spatchcock chicken. When I bought the grill, I was actually brand new to smoking, even though I've always loved dishes with a subtle smoke flavor. This smoked spatchcock chicken recipe comprises a whole chicken laid flat, covered in an tasty dry rub with just the right amount of smoke flavor.Įver since I got a pellet grill last summer, I've been on a smoked recipe kick - from smoked pork tenderloin to smoked short ribs to a spatchcock smoked turkey to smoked boneless chicken thighs to smoked carnitas to smoked shrimp.
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