Chimichurri Spatchcocked Smoked Chicken
- Claire
- 2 days ago
- 2 min read
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
Spatchcock the Chicken:
Remove backbone with shears, flip breast-up, and press flat.
Dry Brine:
Rub with salt + baking powder + sugar.
Refrigerate uncovered on a wire rack for 12–24 hours.
Day 2: Season & Smoke
Pat chicken dry, then coat with olive oil.
Apply rub under skin and outside.
Preheat smoker to 275°F
Smoke chicken breast-up for 1 hour (spritz with ACV/water at 30 mins).
Spritz again after 1 hour, then wrap in Reynolds Kitchens®️ Butcher Paper
Cook wrapped until breast hits 160°F (~60 mins).
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