Applewood-Smoked Spatchcocked Chicken, rated 5.0 out of 5 stars from four reviews, is a standout dish for grill enthusiasts. This intermediate recipe, serving 6 to 8, requires an 8-hour brine, 1 hour 30 minutes of active prep, and about 3 hours total, including grilling and resting. Perfect for gas or charcoal grills, Applewood-Smoked Chicken delivers a smoky, tender result that elevates any summer gathering.

The foundation of Applewood-Smoked Chicken is its flavorful brine. In a large saucepan, heat 2 cups water with 3/4 cup kosher salt and 1 tablespoon black peppercorns until the salt dissolves. Cool the mixture, then add 4 cups apple juice, juice of half a lemon, and 2 cups cold water. This brine ensures the chicken stays moist and absorbs a subtle apple essence.

To prepare Applewood-Smoked Chicken, take two 4-pound chickens and remove the backbone with kitchen shears; discard. Flatten each chicken by pressing firmly on the breast, trimming excess ribs or skin. Place the chickens in a large pot or two-gallon resealable bag, ensuring they lie flat. Add the brine, a small bunch of thyme, 3 crushed garlic cloves, and extra water if needed to cover. Refrigerate for 8 hours or overnight for optimal flavor.

Set up your grill for indirect cooking, preheating to 375 degrees F with a drip pan under the grates. For gas grills, turn off half the burners; for charcoal, bank coals to one side. Soak 1 cup applewood chips in water for 30 minutes, then drain. Pat the chickens dry and season with 2 teaspoons paprika, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground pepper. Place breast-side up on the cooler grill side. Add half the wood chips to a smoke box (gas) or over coals (charcoal). Cover and grill for 1 hour, keeping the temperature between 325 and 375 degrees F. Add the remaining chips and, for charcoal, more coals as needed. Grill for 1 to 1 1/2 hours until a thermometer reads 165 degrees F in the thighs and breasts, with crisp skin. Rest the chickens for 15 minutes before carving.

Applewood-Smoked Chicken offers a smoky, savory profile ideal for barbecues. Serve with grilled vegetables or a fresh salad to complement its rich flavor. The recipe’s high rating reflects its appeal for both novice and experienced grillers.

Applewood-Smoked Chicken combines accessible ingredients with smoking techniques, making it a versatile addition to any cookout. Its balanced nutrition and crowd-pleasing taste make it a go-to for summer entertaining.

Applewood-Smoked Spatchcocked Chicken Recipe

Ingredients

• 3/4 cup kosher salt
• 1 tablespoon black peppercorns
• 4 cups apple juice
• Juice of 1/2 lemon
• 2 4-pound chickens
• 1 small bunch thyme
• 3 cloves garlic, crushed
• 2 teaspoons paprika
• 1 teaspoon kosher salt (for seasoning)
• 1/2 teaspoon freshly ground pepper
• 1 cup applewood chips

Directions

1. Prepare the Brine: Heat 2 cups water, 3/4 cup kosher salt, and peppercorns in a saucepan until salt dissolves. Cool, then mix in apple juice, lemon juice, and 2 cups cold water.
2. Spatchcock the Chickens: Remove the backbone from each chicken with kitchen shears; discard. Flatten by pressing on the breast, trimming excess ribs or skin. Place in a pot or two-gallon bag, add brine, thyme, garlic, and extra water if needed. Refrigerate 8 hours or overnight.
3. Set Up the Grill: Preheat to 375°F for indirect cooking, with a drip pan under the grates. For gas, turn off half the burners; for charcoal, bank coals to one side. Soak applewood chips for 30 minutes; drain.
4. Season and Grill: Pat chickens dry, season with paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place breast-side up on the cooler grill side. Add half the chips to a smoke box (gas) or over coals (charcoal). Cover and grill 1 hour, maintaining 325–375°F. Add remaining chips and, for charcoal, more coals as needed. Grill 1 to 1 1/2 hours until thighs and breasts reach 165°F and skin is crisp.
5. Rest and Serve: Let chickens rest 15 minutes before carving. Serve warm.

Yield: 6 to 8 servings
Total Time: 3 hours 30 minutes (plus 8-hour brining)
Active Time: 1 hour 30 minutes
Special Equipment: 1 cup applewood chips

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