- Prep time
- 15 minutes, plus 8–12 hours brining time PT0.25M
- Cook time
- 45–55 minutes PT55M
- 4 servings
The simple technique of spatchcocking involves splitting and flattening a whole chicken ensures quick and even cooking (if you don't want to DIY it, one of our Butchers can do it for you)! Enchanced by Lillie's Q Ivory Barbeque Sauce, this chicken is well worth the effort.
- 2 quarts water
- 1½ cups salt
- 5 cloves garlic, crushed
- 2 bay leaf
- 2 cups cider vinegar
- 1–2 tablespoons peppercorn
- 1 orange, peel only
- 1 lime, peel only
- 2 quarts ice
- 1 chicken, spatchcocked
- 2 tablespoons paprika
- 1–2 cups Lillie’s Q Ivory Barbeque Sauce
Bring 2 quarts of water to a boil in a 6-quart stock pot. Add salt, garlic, and bay leaf, and simmer for 15 seconds.
Remove the pot from heat, and add cider vinegar, peppercorns (to taste), orange peel and lime peel. Add ice, and stir until ice is completely melted and brine is cold.
Place the chicken skin side-down in a container, and pour cold brine over the top. Cover and refrigerate for 8–12 hours before cooking.
Heat smoker to 275°F for indirect cooking. Remove the chicken from the brine, and let drain skin side-up. Dust it with paprika, and place it skin side-up on cool side of smoker. Let smoke for about 45 minutes, or until the internal temperature reaches 140°F. Then, increase temperature to 450°F and cook to an internal temperature of 160°F in the thickest part of the breast. Glaze with Lillie's Q Ivory Barbeque Sauce, and place on a serving platter.
Let rest 5 minutes before serving for carryover cooking to a minimum internal temperature of 165°F. Serve with remaining sauce on the side.
Techniques used in this recipe:
- Spatchcock a Chicken
To spatchcock chicken, turn chicken breast-side down and use kitchen shears to cut along either side of the backbone, starting near the thighs. Remove backbone, then flip chicken over, split it open and press firmly to flatten it (the breastbone will crack in the process).