Ingredients:
- ¼ cup dark brown sugar, packed
- 2 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 Tbsp. oregano
- 1 Tbsp. parsley flakes
- 2 tsp. salt
- 1 whole chicken, 4 to 5 pounds
Directions:
- Spatchcock your chicken by removing and discarding the innards that may be stuffed in the middle of the chicken. Place the whole chicken on a cutting board. Using a pair of kitchen shears or a sharp knife, cut along one side of the backbone from the tail to the neck. Repeat on the other side to remove the backbone completely. Turn the chicken over and press down firmly on the breastbone to flatten it out. Set aside.
- In a small bowl, mix your rub and generously cover the chicken with the rub. Make sure to press the rub into the chicken really well, especially under the skin. You want the chicken to be completely covered with the mix. Cover the dish and refrigerate for 12-24 hours.
- After the chicken has marinated, prep the smoker accordingly and preheat it until the smoker reaches 225 F.
- Once the smoker has preheated, put the whole chicken on a rack in the smoker breast side up. Insert a meat thermometer into the side of the chicken breast ensuring it doesn’t touch any part of the bone.
- Smoke the chicken at about 225 F until the internal meat thermometer reaches 165 F, approximately five hours.
- When the chicken is verified to be fully cooked with a thermometer, remove it from the smoker.
- Wrap it loosely with aluminum foil and let the chicken rest for 10 minutes before slicing and serving.
