Smoked Spatchcock Chicken and Mexican Style Corn

Pair with this simple smoked corn recipe and you have a great summer time meal.

By Derek Degenhardt / North Texas Smoke

Smoked chicken on a YS640 is great. Using the spatchcock method not only gives you a faster cooking bird but also gets more smoke deeper into the meat. Pair with this simple smoked corn recipe and you have a great summer time meal.

Smoked Spatchcock Chicken and Mexican Style Corn Recipe

Ingredients for the chicken

For the corn

Start by using poultry shears to cut along each side of the backbone of the chicken and remove it. Then turn the chicken breast side up and press on the breastbone to flatten the chicken. This method helps cook the chicken evenly.

Season above and under the skin with a Salt/Pepper/Garlic rub and a BBQ rub, then hit the YS640. Using 100% cherry pellets, start at 225° for 1 hr then bump it up to 325°. Spray the skin with cooking spray and take the bird to 165° in the breast meat, which is about 1-1.5 hrs. depending on your bird size.

Prepare the corn

Rub down ears of corn with squeeze butter and hit heavy with a SPG rub. Wrap the corn in foil and put on the smoker with the chicken when you take it to 325° for about 30 min or until tender. Then pull out of the foil, reapply butter and sprinkle heavy with grated parmesan cheese and a sweet and spicy BBQ rub.

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5 thoughts on “Smoked Spatchcock Chicken and Mexican Style Corn”

  1. When you seasoned the chicken, did you let it sit in the fridge for any amount of time before putting it on the grill? Or did you put it on the grill as soon as you seasoned it?

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