Smoked Spatchcock Chicken with Alabama White Sauce
Prep Time: 15 Min | Cook Time: 12-24 Hrs
- 1 1 Whole Chicken 4-6lbs
- 2 Hot Poultry Seasoning
- 3 Duke’s Alabama White Sauce
- 4 Green onion sliced at a 45 degree angle for garnish
- 5 Marinade: ½ cup olive oil, ¼ cup lemon juice, 4-6 cloves crushed garlic, 1 Tablespoon salt, 2 teaspoons black pepper, 1 teaspoon red pepper flakes, ½ cup chopped fresh herbs (rosemary and/or oregano)
Marinating is the key step to this absurdly delicious chicken. Slow smoked and slathered with delicious Alabama White Sauce, everyone will come back for seconds of this dish.
- 12-24 hours before cooking remove your chicken from the packaging and pat dry. Lay the bird flat with the breast side down and the backbone on top. Using a pair of kitchen shears, carefully remove the backbone of the chicken and discard or save for stock.
- Combine all of the marinade ingredients and whisk to combine. Place the chicken in a large resealable bag with the marinade to rest in the fridge until ready to cook
- Once the chicken has marinated for 12-24 hours, remove it from the bag and place on a wire rack. Use your poultry seasoning on all sides of the bird and generously cover. Once the chicken is coated, let it rest while you prepare your smoker for 325 degrees.
- Once at 325 degrees, place your chicken on the smoker and cook for 1-1.5 hours or until the breast meat reaches 165.
- Once the chicken is done let it rest for 5-10 minutes before transferring to a cutting board to serve. Drizzle chicken with Alabama White sauce and top with green onions to serve.