Spatchcock Bloody Mary Rimming Spice Chicken
This spatchcock chicken is flattened for uniform, even cooking and flavored with salty, citrusy, herby notes from our Bloody Mary Rimming Spice. Spatchcocking your chicken creates a level surface on the bird. The white and dark meat cook at the same speed, ensuring that the meat stays tender and juicy, and the skin gets maximum exposure to the heat, which leads to crispy, golden brown skin. Plus, a spatchcock chicken cooks quicker than a traditional roast chicken, making this the quintessential, quick summer-night dinner recipe.
Ingredients:
- One whole chicken, spatchcocked
- 3 tbsp The Real Dill Bloody Mary Rimming Spice
- 1/4 cup oil to cover whole chicken (you may need more depending on the size of your chicken)
- Spatchcock your chicken by removing the neck and the backbone from the tail to the neck. Break the breastbone by pressing down on the wings, flattening the bird. You can also ask your the person working at your meat counter or butcher to help with this step.
- Add the Bloody Mary Rimming Spice and oil to a gallon plastic bag. Mix it around so the ingredients incorporate.
- Add the chicken to the bag and shake to coat with seasoning mixture.
- Set smoker to 300 degrees. Add the chicken to the smoker for 1.5-2 hours. Increase the heat or finish on the grill skin-side up to crisp the skin. If you don't have a smoker, you can throw the chicken on the grill instead or roast it in the oven.
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