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Whole Smoked Chicken with Lemon Butter

By Chef Shawn

May 24, 2020

spatchcock whole chicken

Summer may not technically start until the end of June but for many of us up here in the Northern Hemisphere, Memorial Day is when the unofficial summer season begins, bringing with it extra sun and outdoor activities. My favorite of these outdoor activities is grilling. Let's be honest, anything that involves food is my favorite activity and there's just something magical about enjoying your food in the wide open air.

This recipe is for any of you that may be strapped for time, or looking to maximize space on your grill. The spatchcock technique is one of my favorite ways to cook a whole chicken. Start by removing the chicken’s backbone, which will include cutting through the ribs. Then flip and press down firmly to flatten the breasts. Spatchcocking your chicken will give you a juicy bird with crisp skin, while the lemon pepper garlic salt brings the flavor.

Here are the ingredients you'll need:

Set your smoker to the “smoke” or low setting. Cut the back bone out of the Chicken, then flip and press down firmly to flatten the breasts. This technique will also help the chicken to cook faster. Season both sides of the Chicken liberally with the Lemon Pepper.

Place on the smoker at low for 30 minutes then increase the heat to 350°. Cook until the chicken reaches an internal temp of 165° is reached. While the chicken is cooking, melt one stick of butter in a small pan, add chopped garlic, chopped thyme and squeeze one lemon. Remove Chicken from the smoker, cut into quarters. Pour the melted butter mixture over the top and serve.

 

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