Smoked Butterflied chicken
Spatchcock (butterflied) chicken, smoked with greek herbs
Servings: 4 people
Calories: 141kcal
Equipment
- Pellet smoker
- Cherry Rum pellet flavour
- Sharp kitchen scissors
Ingredients
- 4 lbs whole chicken
- 2 tbsp olive oil
- 1 tbsp meaux mustard or dijon mustard
- 1 tbsp maple syrup
- 1 tbsp lemon juice
Greek seasonning
- 2 cloves garlic finely chopped
- 2 tsp fresh basil finely chopped
- 2 tsp oregano finely chopped
- 1 tsp fresh parsley finely chopped
- 1 tsp fresh rosemary finely chopped
- 1 tsp fresh thyme finely chopped
- 1 tbp fresh sage finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
Chicken preparation
- Place the chicken breast down. With a sharp pair of kitchen grade scissors, make two cuts, 1.5 " apart on the backbone from tail to neck. Remove the central strip, then, turn over the chicken.
- Fold the legs and the wings in a way the chicken is as flat as possible.
Seasonning
- In a small bowl, mix the olive oil, the mustard and the maple syrup together
- Add all the herbs and dry ingredients together with the olive oil, mustard, maple syrup and lemon juice. Whisk well.
- Baste the herb mixture with a brush all over the chicken. Keep the remaining mixture aside.
Cooking
- Fill the hopper with Cherry Rum pellets
- Preheat your pellet smoker at 250°F.
- Place the chicken, breasts up directly on the smoker grates
- If your smoker has a probe, place it in the thicker part of the chicken, more exactly in the breast. Don't place it too deeply. It shouldn't touch the bone.
- Smoke for about 3 hours or until the chicken has reached an internal temperature of 165°F.
- At mid-time cooking, baste another coat of herb mixture.
- Serve hot
Nutrition
Serving: 1lb | Calories: 141kcal | Carbohydrates: 4g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 193mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg