Spatchcock Herb Smoked Chicken

INGREDIENTS

• 1 Whole Chicken with backbone removed

• Cooking oil/spray or butter

• All purpose seasoning

• Fresh thyme

• Green onion shanks

• Basil

• Rosemary

Alabama Smoked Chicken White BBQ Sauce

• 2 cups Duke’s Mayo

• 1/2 cup apple cider vinegar

• 1 TBS course ground black pepper

• 1 TBS Granulated Garlic

• 1 TBS Sugar

• 1 heaping tsp minced horseradish (I use the kind from a jar.)

• 1 tsp Salt

• 1/2 tsp ground Cayenne Pepper

• Juice from 2 lemons

DIRECTIONS

1. Spatchcock the whole chicken (learn how here)

2. Dry the chicken with paper towels on all sides.

3. Spray/coat chicken with cooking oil or butter.

4. Moderately cover chicken in all purpose seasoning (garlic salt, salt, pepper, onion powder, crushed parsley) or your favorite all purpose seasoning.

5. On a grilling grate place fresh herbs to form a nest – thyme, green onion shanks, basil, rosemary, and any other herb you like.

6. Place chicken on the nest – breast up. It is important that the cavity of the chicken is laying on the herbs.

7. Set smoker or grill to 275 degrees. Best smoke is hickory or apple for this recipe.

8. Smoke/grill until breast reaches 165 degrees and the thigh is 172+ degrees, usually 2 hours (give or take).

9. Chicken should be golden brown on the outside.

10. Remove crispy herbs from under the chicken, they’ve done their job.

11. Once the chicken is finished cooking, remove from bones if desired and serve with Alabama Smoked Chicken White BBQ Sauce.