# Charcoal-Kissed Spatchcock Smoked Chicken
*Crispy-skinned whole bird with a heavy-hitting garlic and black pepper rub*

In my early days behind a smoker, I chased the "low and slow" dragon with poultry only to end up with rubbery, inedible skin and dry meat. The fix was two-fold: removing the backbone to lay the bird flat, and cranked-up heat during the final stretch. Spatchcocking is the ultimate equalizer; it exposes the dark meat of the legs to more heat while keeping the delicate breast tucked closer to the grate.

The result is a bird that cooks in nearly half the time with every square inch of skin rendered to a salty, shatter-crisp finish. The rub here is unapologetically bold—heavy on the cracked black pepper to form a "bark" similar to a brisket, but balanced with enough brown sugar to offset the hickory smoke. If you haven't spatchcocked before, don't be intimidated; a sturdy pair of kitchen shears is all that stands between you and the best chicken of your summer.

**Prep time:** 20 min
**Cook time:** 60–75 min
**Total time:** 95 min
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
*For the rub:*
* 2 tbsp coarse kosher salt
* 2 tbsp 16-mesh black pepper (coarse cracked)
* 1 tbsp dark brown sugar, packed
* 1 tbsp smoked paprika
* 1 tbsp garlic powder
* 1 tsp onion powder
* 1/2 tsp cayenne pepper

*For the chicken:*
* 1 whole chicken (4–5 lbs)
* 2 tbsp avocado oil or melted lard
* 2 chunks hickory or apple wood

## Method
1. Place the chicken breast-side down on a large cutting board with the legs facing you.
2. Use heavy-duty kitchen shears to cut along one side of the backbone, from the tail to the neck.
3. Repeat the cut on the other side of the backbone and remove it entirely (save this for stock).
4. Flip the chicken over so the skin side is up and press down firmly on the center of the breastbone with the heel of your hand until you hear a crack and the bird lies completely flat.
5. Pat the chicken skin bone-dry with paper towels until no moisture remains on the surface.
6. Whisk together the salt, pepper, sugar, paprika, garlic powder, onion powder, and cayenne in a small bowl.
7. Brush the entire surface of the chicken—underside and skin-side—with the oil or lard.
8. Sprinkle the rub generously over every inch of the bird, pressing it into the skin so it adheres.
9. Preheat your smoker to 300°F (150°C) and add your wood chunks once the temperature stabilizes.
10. Place the chicken directly on the grill grates, skin-side up, and close the lid.
11. Smoke the chicken until the internal temperature in the thickest part of the breast reaches 145°F (63°C), usually about 45–50 minutes.
12. Increase the smoker temperature to 400°F (200°C) or move the bird to a hot charcoal grill to finish.
13. Continue cooking until the skin is dark mahogany and crisp, and the internal temperature reaches 160°F (71°C) in the breast and 175°F (80°C) in the thigh.
14. Remove the chicken from the heat and let it rest uncovered on a wire rack for 10 minutes.
15. Carve by separating the drumsticks, thighs, and wings, then slicing the breast into thick strips.

## Variations
**Coffee-Rubbed Kick**: Replace the paprika and onion powder with 1 tablespoon of finely ground dark roast coffee beans for an earthy, bitter crust that pairs perfectly with the hickory smoke.
**The "Hot Honey" Glaze**: Five minutes before the chicken is finished, brush the skin with a mixture of 1/4 cup honey and 1 tablespoon of apple cider vinegar for a sticky, spicy sheen.
**Quick-Brined Bird**: If you have time, salt the chicken 4 hours in advance and leave it uncovered in the fridge to air-dry; this guarantees the crispiest skin possible.

## Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To maintain the skin's texture, reheat in a 375°F (190°C) oven or air fryer until the skin sizzles and the meat is just warmed through—avoid the microwave, as it will turn the skin rubbery.

## Pairing Suggestion
Serve this with a stack of wet wipes and a cold, sharp ginger beer to cut through the garlic-heavy rub.