Spatchcock Chicken on Kamado Joe
Smoking a spatchcock chicken on a Kamado Joe is a great way to achieve a juicy and flavorful bird with crispy skin. The process may seem intimidating, but with the right preparation and technique, you'll be a pro in no time. In this article, we'll walk you through the steps of smoking a spatchcock chicken on a Kamado Joe and provide a few unique tips to take your bird to the next level.
Step 1: Prep the chicken Start by removing the chicken's backbone using a sharp pair of kitchen shears. Flip the bird over and press down on the breastbone until it cracks and the chicken lies flat. This is called spatchcocking and allows for more even cooking and quicker cooking time. Rinse the chicken with cold water and pat dry with paper towels.
Step 2: Season the chicken Rub the chicken all over with your favorite dry rub or seasoning. Make sure to get the seasoning under the skin as well as on top. Let the chicken sit in the fridge for at least an hour, or overnight for maximum flavor.
Step 3: Set up the Kamado Joe Fill the Kamado Joe with lump charcoal and light it. Set the heat deflectors in place and bring the temperature to 250-275°F. Add some wood chunks or chips for smoke flavor.
Step 4: Smoke the chicken Place the chicken skin side up on the grill grate and close the lid. Smoke the chicken until the internal temperature of the thickest part of the breast and thigh reaches 165°F. This should take around 1.5-2 hours depending on the size of the chicken.
Step 5: Rest and serve Once the chicken reaches 165°F, remove it from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute and makes for a juicier bird. Carve the chicken and serve with your favorite sides.
Now for a couple of unique tips to take your spatchcock chicken to the next level:
Brine the chicken beforehand If you have the time, brining the chicken for a few hours before smoking will ensure it stays juicy and flavorful. A basic brine can be made with water, salt, sugar, and some aromatics like bay leaves, peppercorns, and garlic.
Use a beer can chicken stand If you want to add even more flavor and moisture to your spatchcock chicken, try using a beer can chicken stand. Fill the stand with beer or another flavorful liquid, place the chicken on top, and let it smoke away. The liquid will steam the chicken from the inside out and keep it extra juicy.
A Few Notes on Wood Types:
When smoking a chicken on a ceramic grill, the type of wood you use can have a big impact on the flavor of the final product. Here are some tips on what type of wood to use:
Fruit Woods: Fruit woods like apple, cherry, and peach are great choices for smoking chicken. They impart a sweet and mild flavor that pairs well with poultry.
Pecan Wood: Pecan wood is a versatile wood that can be used for smoking chicken. It has a nutty and sweet flavor that complements chicken well.
Hickory Wood: Hickory wood is a classic choice for smoking chicken. It has a strong and smoky flavor that can be overpowering if too much is used, so use it sparingly.
Oak Wood: Oak wood is a good all-purpose wood for smoking chicken. It has a neutral flavor that won't overpower the chicken, and it burns hot and slow, which is great for long smoking sessions.
Mesquite Wood: Mesquite wood is a strong and bold wood that can be overpowering if used too much. It's best used in small amounts or blended with milder woods.
With these tips and steps, you'll be able to smoke a delicious spatchcock chicken on your Kamado Joe and impress your friends and family with your grilling skills.
