October 6, 2022

THE BEST SPATCHCOCK CHICKEN| TRAEGER SMOKER

Do you want to wow your guests? Here is the best smoked chicken recipe you will find on the internet! I truly believe the only way you should smoke a whole chicken is the spatchcock way!

*Spatchcock chicken with creamy garlic sauce*

Whenever we have guests over whole

chicken is the best way to go. Affordable, quick to smoke , and flavourful!

You can serve with rice, potatoes or with wraps making tacos or fajitas. For this recipe i served it with potatoes and creamy garlic sauce.

SPATCHCOCK CHICKEN IS EASY SIMPLE AND FULL OF FLAVOUR. ESPECIALLY USING A PELLET SMOKER SET IT AND FORGET IT FOR 1.5-2 HOURS MAX.

You don’t need any fancy seasoning or special tools!

Once you cook a chicken the spatchcock way, I can almost guarantee that you’ll never go back to a traditional chicken.

spatchcocking means to remove the spine of a chicken and press down on the breast bone, so that the chicken lays completely flat during the cooking process.

Cooking Benefits of Spatchcocking:

-EASY TO CARVE

-CUT DOWN ON COOKING TIME

-USE THE BACKBONE FOR GRAVY OR STOCK

-EASIER TO SEASON WHEN CHICKEN IS FLAT

SPATCHCOCK CHICKEN W/ CREAMY GARLIC SAUCE

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Prep Time 10

Cook Time 1 20

Course Main Course

Cuisine American

Ingredients

3-4 Lb whole bird
2 Tbsp mayo this is optional used as a binder
5 Tbsp Traeger all purpose seasoning you can use your favourite bbq rub
2 Tbsp Cajun seasonings optional use what ever Cajun seasoning you like

Creamy Garlic Sauce

1 Cup mayo
1 lemon juices
2-3 garlic cloves minced
1 Tsp lemon zest optional

Instructions

Pat chicken dry, remove backbone and flatten chicken
apply mayo all over the chicken ***optional you can also use olive oil or nothing at all. I like using mayo as it build a nice crust and you don’t taste it.
dust with your favourite bbq rubs
set your grill at 350 degrees I am using a pellet smoker. If you are using a grill set a two cooking zone, hot and cool zone, set at 350 degrees and cook chicken in the cool zone
The entire cook was about 1 hours and 30 minutes or until
Internal temp is 165-170 degrees in the thickest part of the breast.
for the garlic sauce (combine 1 cup of mayo, 1 juice of lemon (fresh) 2-3 minced garlic gloves, refrigerate for few hours for flavours to blend.
Now that the chicken is done remove it from the grill and allow it rest for at least 5 minutes before carving.
ENJOY!