This store requires javascript to be enabled for some features to work correctly.
In this recipe, Chef Paul walks you through the process of spatchcocking a whole chicken, where you remove the backbone of the chicken and press it flat. This process can be used on all poultry and it allows you the cook the poultry faster and more evenly. He then brines it before seasoning it with our Ancho Chili blend and throwing it on the smoker. This creates the juiciest chicken and the smoker really brings out the chili and the coffee notes.
Paul Ward
Serves 4
30 minutes
2 hours
Brining the chicken before smoking acts as an insurance policy to ensure juicy deliciousness.
½ cup turbinado sugar
½ cup Hudson Valley salt
8 cups water
1 5-lb whole chicken
7 Tbs. Ancho Chili Coffee Rub, divided
To make brine: put sugar, salt and water in a large pot and bring to a simmer over high heat, making sure that sugar and salt are dissolved. Transfer to a heat-proof container large enough to hold brine and chicken, and place in the refrigerator until brine is below 40F. If you are in a rush, place sugar and salt in a small pot with 2 cups water. Bring mixture to a simmer, then transfer to a large heat-proof container and add 6 cups ice water.
To spatchcock the chicken: Place the chicken breast-side down on your cutting board. Locate the backbone and using poultry shears, cut along both sides of it to remove it. (I spatchcock my chickens all the time and I keep a ziplock bag of chicken spines in the freezer that I save for making stock). Turn chicken over so that it is beast-side up and press down on the middle of the chicken breast until you hear a crack and the chicken flattens out.
Place spatchcocked chicken in the chilled brine and make sure the chicken is completely submerged. Place in the fridge and brine for 24-48 hours.
Heat smoker to 250F. Remove chicken from brine and pat all surfaces dry with paper towels. Place a wire rack on a rimmed sheet pan. Place chicken skin-side down on wire rack. Season the side facing up generously with 3 Tbs Ancho Chili seasoning. Flip chicken over so that the skin is facing up and season with remaining seasoning.
Transfer the seasoned chicken and the wire rack off the sheet pan and onto the smoker. Insert a temperature probe into the thickest part of the chicken breast and smoke the chicken for 1 hour. Raise the temperature to 350F and smoke the chicken for another 45 minutes or until it reaches an internal temp of 160F. Remove chicken from smoker and let rest 15 minutes before carvng.
If cooking in the oven: Heat oven to 350F. Place seasoned chicken, skin-side up on a parchment-lined sheet pan and roast in oven for about 1 hour and 45 minutes, or until the internal temperature reaches 160F. Let chicken rest for 15 minutes before carving.