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Cherry Spatchcock Chicken

Spatchcock Chicken Over A Smoker Grill
Cherry Spatchcock Chicken

Delicious, juicy, crispy, smoked chicken doesn’t need to be complicated. Our smoked chicken recipe is a simple process that anyone can manage, and the application works on all kinds of fowl (Thanksgiving turkey anyone?).

When smoking chicken, it is often a challenge to get the breast meat cooked all the way without overcooking the thigh and leg meat and the skin can turn out rubbery. The process can be nerve-wracking when you have folks waiting to eat.

Spatchcocking (old Irish for dispatching the cock [bird]) and it simply involves removing the spine and breaking the breastbone, exposing the entire cavity, and cooking the chicken flat over the heat for even temps. Our Apple Smack and Peach Therapy rubs are also amazing with this application, but we went with Cherry Kiss for this cook -try them all and let us know what you think!

Those Florida Guys seasonings used in this recipe:

Yields: 3-4 Servings | Prep Time: 30 Minutes | Total Time: 4-5 Hours


4-5 lb. whole chicken

Unsalted butter (softened)

5 tbsp. Cherry Kiss

2 tsp. corn starch (optional)


1 | Clean the chicken, making sure to remove giblets and any plastic straps or bags from the cavity.

2 | Pat the chicken dry with a paper towel to make it easier to handle.

3 | Place chicken breast-side down, then cut along both sides of the spine with a sturdy pair if kitchen shears. Discard the backbone.

**You will hear the rib bones cutting as you go -this is normal.**

4 | Invert the chicken breast-side up and completely flatten the bird by pressing the breastbone down with both hands until you hear it crack.

5 | Thoroughly mix about 2 tbsp. of the Cherry Kiss into the room temperature butter.

6 | Using your hand or a small mixing spatula, carefully separate the skin of the chicken so that it stays intact, but there is space between the skin and meat.

7 | Apply about 3 tbsp. of Cherry Kiss all over the outside of the bird, patting it in as you go.

** Optional: lightly apply corn starch to the outside of the bird before the rub. This helps draw out moisture and allows for crispier skin.**

** This can sit in the fridge overnight if desired, otherwise leave on the counter while the smoker comes to temperature.**

8 | Bring your smoker up to 325 degrees.

** We used cherry wood to accent the Cherry Kiss rub, but any fruit wood will work.**

** We do not recommend hickory as it will turn the meat dark and will overpower the chicken.**

9 | Place the bird in indirect heat and smoke chicken for 4-5 hours until the internal temperature of the thigh and breast reaches 160-180 degrees. Rotate the bird around as needed if your smoker has hot spots.

10 | Pull from the heat and let the bird rest for 15 minutes before quartering and serving.

11 | Serve and enjoy!

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