Spatchcocked Dry Rubbed Smoked Chicken Recipe

LeGourmetTV's picture

Dec. 17, 2021

We are going to get back into backyard grilling and smoking - so today we're going to start with an easy dry-rubbed smoked chicken recipe. We also do a Master Forge Gas Smoker Review.


For montreal steak rub:
Coarse salt 2 Tablespoon (30 ml)
Ground black pepper 1 Tablespoon (15 ml)
Ground white pepper 1 Tablespoon (15 ml)
Cracked mustard seed 1 Tablespoon (15 ml)
Cracked coriander seed 1 Tablespoon (15 ml)
Garlic powder 1 Tablespoon (15 ml)
Onion powder 1 Tablespoon (15 ml)
Hot pepper flakes 1 Tablespoon (15 ml)
Dill seed 1 Tablespoon (15 ml)
For rib rub:
Coarse salt 1/2 Cup (8 tbs) (125 ml)
Firmly packed brown sugar 1/4 Cup (4 tbs) (60 ml)
Sweet paprika 2 Tablespoon (30 ml)
Hot mustard powder 1 1/2 Tablespoon (20 ml)
Cracked black pepper 1 Tablespoon (15 ml)
White pepper 1 Tablespoon (15 ml)
Garlic powder 1 Tablespoon (15 ml)
Onion powder 2 Teaspoon (10 ml)
Dried thyme 1 Teaspoon (5 ml)
Dried oregano 1 Teaspoon (5 ml)
Dried marjoram 1 Teaspoon (5 ml)
Curry powder 1 Teaspoon (5 ml)
Ground celery seed 1 Teaspoon (5 ml)
Cayenne pepper 1/2 Teaspoon (2 ml)



1. Spatchcock or butterfly the chicken.

2. Coat the chicken with your preferred dry rub.

3. Allow the chicken to rest in the fridge for at least an hour before cooking.

4. We used a mix of maple and hickory for the smoke.

5. Fire up your smoker and bring the temp to around 250ºF.


7. Once there is smoke, place the chicken in the chamber.

8. It is advisable to use a probe thermometer to monitor the chicken temp.

9. Once the breast has reached an internal temp of 160ºF or the thighs 175ºF, the chicken is cooked.

10. Remove from the smoker and allow to rest 10-15 minutes to allow for carry-over cooking.


11. Serve and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 4