Chimichurri Spatchcocked Smoked Chicken

This Chimichurri Spatchcocked Smoked Chicken is juicy, smoky, and packed with flavor from the inside out. It starts with a simple dry brine that works its magic overnight, followed by a bold spice rub and a slow smoke that keeps the meat tender and full of depth. Serve it up with silky mashed potatoes for the ultimate summer dinner. Enjoy!

Dry Brine (24-48 Hours Ahead)

- 1 whole chicken (4–5 lbs)

- ⁠1.5 tbsp salt

- ⁠1 tbsp sugar

- ⁠1 tsp baking powder 

Chicken Rub 

- 2 tbsp smoked paprika

- 1 tbsp garlic powder

- 1 tbsp onion powder

- ½ tbsp dried oregano (rub between fingers to release oils)

- ½ tbsp cracked black pepper

- 1 tsp Aleppo pepper, optional (to taste)

- ½ tsp cayenne pepper, optional (to taste)

- 2 tbsp olive oil (to bind rub)

Spritz

- ¼ cup apple cider vinegar

- ¼ cup water

Chimichurri Sauce

- 1 bunch flat leaf parsley, finely chopped

- ½ shallot, finely diced (optional)

- 3-4 garlic cloves, grated

- 1 red chili, finely diced (optional)

- 1 tsp dried oregano

- ½ tsp red pepper flakes or Calabrian chilies

- 2-3 tbsp red wine vinegar, to taste

- ⅓ cup good olive oil

- Salt and black pepper, to taste

- Optional: lime juice

Day 1: Prep & Dry Brine

1. Spatchcock the Chicken:

   • Remove backbone with shears, flip breast-up, and press flat.

2. Dry Brine:

   • Rub with salt + baking powder + sugar.

   • Refrigerate uncovered on a wire rack for 12–24 hours.

     
     

Day 2: Season & Smoke

1. Pat chicken dry, then coat with olive oil.

2. Apply rub under skin and outside.

3. Preheat smoker to 275°F

4. Smoke chicken breast-up for 1 hour (spritz with ACV/water at 30 mins).

5. Spritz again after 1 hour, then wrap in Reynolds Kitchens®️ Butcher Paper

6. Cook wrapped until breast hits 160°F (~60 mins).

7. Rest 10 mins before brushing with chimichurri and carving.

Chimichurri & Sides

• Combine all ingredients while chicken rests (or day before).

• Serve with silky mashed potatoes.

Servings: 6 | Prep Time: 30 minutes (plus 24–48 hours dry brine) | Cook Time: 2.5 hours