Spatchcocked Chicken & Calabama Charm
Get ready to fire up those barbecues and embark on a flavor-packed adventure under the stars. Today, #TeamLFR’s Aaron Riley of Bearded Skull BBQ is sharing the ultimate late-summer meal! Grab a cold beverage and let’s dive into the world of spatchcocked smoked chicken with a twist of Calabama Sauce.
Now, if you’re scratching your head wondering what the heck spatchcocking is, fear not! It’s like the magic trick of the BBQ world. Take your trusty kitchen shears and, starting at the bird’s bottom, gracefully snip along the side of the spine, then repeat on the other side, freeing the spine. Flip the bird over (not literally!) and apply some gentle pressure to the center of the breasts to break the sternum. Voilà! Spatchcocking is like giving your chicken a grand opening, ensuring it cooks evenly and deliciously.
CALABAMA SAUCE
But wait, there’s more! Enter the Calabama Sauce, my tongue-tingling take on Alabama White Sauce—a creamy, tangy, and peppery BBQ delight that’s a staple in the South. Picture this sauce caressing smoked chicken, and you’ve got yourself a match made in grill heaven. The best part? The smoked chicken leftovers can be transformed into mouthwatering sandwiches with red onion and pickles.
So, fire up your grill, master the art of spatchcocking, and elevate your summer nights with this smokin’ recipe. It’s quick, it’s scrumptious, and it’s bound to leave your taste buds asking for an encore. Happy grilling, y’all!
Key Ingredients In This Recipe
Cherry or Apple Wood:
These wood chips are like the seasoning for your grill, infusing your chicken with a delightful, smoky kiss that’s as irresistible as a campfire under the stars, elevating your dish to a flavor level that’s almost tree-mendous.
Chipotle Adobo:
Adding chipotle adobo is like inviting a feisty cowboy to your BBQ party; it brings a spicy, smoky kick to your Calabama Sauce that’ll have your taste buds doing a happy two-step, making your chicken unforgettable in the best way possible.
Horseradish:
Horseradish is your secret weapon here, like a spicy sidekick that’s ready to awaken your senses; it cuts through the creamy Calabama Sauce, giving it a zesty punch that’ll make your taste buds stand up and applaud, creating a harmony of flavors that’s as bold as a bear’s roar.
What to Serve Alongside Smoked Spatchcocked Chicken With Calabama Sauce
Wildfire Cornbread:
Picture this: cornbread with a hint of jalapeño heat, just enough to make your taste buds dance like a campfire under the stars. It’s the perfect partner to your smoky chicken, adding a rustic charm that’ll make your outdoor feast feel like a wild west showdown, minus the tumbleweeds.
Crispy Campfire Slaw:
This slaw is your trusty sidekick, delivering a crunchy, zesty punch that complements the creamy Calabama Sauce like a harmonious duet around the fire. It’s a fresh, tangy sensation that adds a touch of wilderness to your plate without the mosquito bites.
Roasted Vegetables:
Fire-kissed veggies, lightly seasoned with herbs and olive oil, are like the treasures you discover along a serene riverbank. They bring a burst of color and flavor to your meal, ensuring your spatchcocked chicken remains the star of the show, while the veggies play the supporting role to perfection.
FAQs: Smoked Spatchcocked Chicken With Calabama Sauce
How Do I Spatchcock a Chicken for Smoking?
Spatchcocking is a piece of cake, but not literally. Grab your shears and follow the spine! It’s like the chicken’s red carpet entrance to the smoker.
What’s the Deal with Calabama Sauce?
It’s Alabama White Sauce’s cooler cousin – creamy, tangy, and pepperier than a front-row concert. It’s BBQ royalty from the South with a twist.
What Wood Should I Use for Smoking?
Cherry or apple wood, my friend! It’s like a fragrant forest hug for your chicken.
What’s the Ideal Smoking Temperature?
Think low and slow like a tortoise on a leisurely stroll. Around 225-250°F (107-121°C) – patience is the key to flavor town.
How Do I Prevent Dry Chicken?
Simple – don’t overdo it! Smoke your chicken to a juicy, golden perfection, and it’ll be moister than a waterfall in springtime.
What Are The Best Beverage Pairings For Smoked Spatchcocked Chicken With Calabama Sauce?
Craft Beer
Hoppy Camper IPA: This hoppy brew is like a nature hike in a glass, pairing perfectly with the smoky chicken’s bold flavors.
Smoked Porter: Like a cozy campfire in a bottle, this porter’s roasted notes dance with your Calabama Sauce for a match made in flavor heaven.
Cocktail
Smoked Bourbon Bliss: Bourbon, a hint of smoked maple syrup, and a splash of citrus. It’s like sipping sophistication by the fire.
Zesty BBQ Mule: A mule with a twist – vodka, ginger beer, and a squeeze of lime that cuts through the smoky goodness of your chicken.
Wine
Chardonnay Adventure: A buttery Chardonnay is your white wine companion; its smoothness tames the tangy Calabama Sauce.
Pinot Noir Explorer: Red wine lover? Go for a Pinot Noir; its fruity notes are a gentle partner to your smoky, spatchcocked masterpiece.
Join the Fire
If this Smoked Spatchcocked Chicken with Calabama Sauce is your kind of cook—real charcoal, real technique, real flavor—join us: subscribe to the Live Fire Republic newsletter for first access to new recipes and fire-tested guides, follow along on social for live cooks and pit-side insight in real time, and come see it all in person at our events where the smoke hangs in the air and the craft comes alive—because the best meals aren’t just cooked outside, they’re built outside, together, over fire.
Equipment
- Kitchen shears
- Smoker
- Instant read thermometer
- Jar for Calabama Sauce
Ingredients
- 1 whole chicken 3-5 lbs
- 1-2 tbsp almond oil for binder
- 1/2 c Weber KC BBQ Rub
- 1/2 c Roasted Garlic and Herb
- 1 stick unsalted butter
- Sticks of Cherry or Apple wood
Calabama Sauce
- 1 c mayo
- 1/4 c apple cider vinegar
- 2 tbsp water to thin
- 2 tbsp granulated garlic
- 2 tbsp fresh cracked pepper
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp seasoning salt
- 1/2 tsp horseradish
- 1 tbsp Weber Roasted Garlic Herb seasoning
- 1-2 tsp chipotle adobo
Instructions
- To spatchcock the chicken, first take your kitchen shears and cut along the spine, starting at the bottom of the bird and continuing all the way to the neck. Then repeat the process on the opposite side of the spine, to remove it completely.
- Next, flip the bird over to spread the legs and breasts out. Using a small amount of pressure in the center of the breast, use your hand to press down and break the sternum of the bird. Doing this helps to achieve an even cooking surface.
- Now that your bird is prepped, apply your binder and start seasoning with Weber Roasted Garlic Herb seasoning first, then with your Weber KC BBQ Rub. Let your bird rest while you fire up your pit to 250F.
- Once the chamber reaches temp, place your bird directly on the grates and roll smoke for up to 2 hours. Melt your butter and add Weber KC BBQ Rub to make a BBQ butter baste and baste chicken every 15 mins to protect the skin color.
- Once your bird reaches an internal temp of 160F in the thigh, pull your chicken and let it rest for 15 minutes. Apply your Calabama Sauce and dig in.
Calabama Sauce
- Add all ingredients to jar and shake well. Once all ingredients are combined, your sauce is ready!
Nutrition
Recipes To Try Next:
The Pitmaster Field Guide: Smoky Beer-Brined Beer Can Chicken
