Spatchcocked Dijon Chicken

Hadn't done a spatchcock chicken on the pellet cooker in awhile so for last nights dinner we tried this recipe-

Started with this



Spatchcocked the bird





Made a wet rub using Olive oil, Dijon mustard, Herbs de Provence, garlic, Tabasco, soy sauce, and white wine



Rubbed the bird and topped off with a little salt and pepper



Onto the MAK to smoke for a little while and then finish off at 425



All done



Let it rest for about 10 minutes



Serve it up with some Yukon gold mashed taters, green beans, and the remaining wine





This came out great, chicken was nice and moist and the Dijon rub was delicious. A perfect roast chicken with a great touch of smoke flavor.

great color. it looks real good and juicy. no milk?

When you spatchcock, do you take out the chine bone? I always do. Not sure if that helps or hurts results.

Fantastic! I've yet to spatch a bird... I need to try it sometime.

MMMM!! Nice Dinner Carter!

Man oh man!!! That bird looks great. If there are any leftovers, I'll bet it makes some outrageous chicken salad. It's been quite a while since I spatched a bird. Might have to do that sometime soon.

Art

you got a tender bird at 425? how long at smoke?

275 until it hit 130 and 425 to 165. Seemed tender to me. Just trying to get a crisper skin as the kids get the drumsticks and they prefer it on the crispy side. I have done chickens the whole cook at 425 and been very happy with the results.

It looks so good!

How did the skin turn out Carter?

Lately we've been experimenting to try and get the skin better. One thing we've been doing is applying an old duck/goose cooking method and pricking the skin to help the fat render out easier and it really seems to make a difference. The last chicken we did was the best so far.