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smoked chicken

Smoked Butter Chicken

Butter Smoked Whole Chicken that’s moist and super flavorful! Spatchcocked chicken cooked in a smoker, brushed with a stick of melted butter and fresh herbs for a perfect whole chicken dinner.

Ingredients

  • 1 4-5 lb whole chicken
  • 1/2-3/4 C Salt Pepper, Garlic Seasoning
  • 1 Stick Butter
  • Bunch of fresh herbs rosemary, thyme & parsley
  • Spray Oil

Instructions

  1. Preheat smoker to 180°
  2. Pat chicken Dry with paper towels
  3. Remove backbone with kitchen shears by cutting along side the backbone on both sides.
  4. Remove and unnecessary fat or skin
  5. Flip over and press down on breast bone until you hear it pop (this will help the chicken to lay flat on the grill)
  6. Season the backside of the bird first then flip over and spray with oil.
  7. Season liberally with salt, pepper and garlic. Make sure to get in all the creases (between thighs and wings)
  8. Lay flat on the grill and insert the internal probe thermometer into the thickest part of the breast.
  9. Smoke at 180° for 45-60 minutes depending on how much smoke flavor you want.
  10. Do not baste your bird yet. This will allow more smoke to enter into the meat.
  11. Increase heat to 400° and start basting your chicken with melted butter and herb bunch every 15-20 minutes until your chicken has reached an internal temperature of 160°
  12. Remove from the grill and let rest for 10-15 minutes. This is an important step as it allows the chicken to finish cooking (165°) and helps the juices to absorb back into the meat.