For Southern Maryland grillers, a smoked spatchcock chicken offers a flavorful, evenly cooked dish that’s perfect for backyard gatherings. Paired with a homemade Cherry Chipotle BBQ Sauce, this recipe elevates a whole chicken into a melt-in-your-mouth masterpiece. Using a smoker with light-flavored wood like cherry or apple, sharp kitchen shears, and a touch of patience, anyone can master this technique, bringing a taste of Southern Maryland’s outdoor cooking tradition to the table.
The key to a smoked spatchcock chicken lies in its preparation. Spatchcocking, or removing the backbone to flatten the bird, ensures even cooking and crispy skin. Start with a 3- to 4-pound chicken and quality kitchen shears. Place the chicken breast-down on a large cutting board, with the tail end facing you. Using sharp shears, cut along the right side of the backbone from tail to neck, applying extra pressure for bones but ensuring clean cuts through the skin. Repeat on the left side to remove the backbone completely. Save it for stock or discard it. Flip the chicken over, press the breast firmly to flatten it, tuck the wing tips behind the shoulders to prevent burning, and splay the legs evenly. Your smoked spatchcock chicken is now prepped for seasoning.
Coat the chicken with a thin layer of olive oil to help seasonings adhere. A sweet BBQ rub, ideally with brown sugar for rich color, complements the smoked spatchcock chicken perfectly. Apply the rub generously to all surfaces. Preheat your smoker to 225 degrees Fahrenheit, using cherry, apple, or maple wood for a mild, sweet smoke that suits Southern Maryland’s preference for balanced flavors. Place the chicken on the smoker, breast-side up, and cook for approximately five hours, until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh.
While the smoked spatchcock chicken cooks, prepare the Cherry Chipotle BBQ Sauce, a tangy, slightly spicy complement that locals will love.(Recipe below) This sauce pairs perfectly with the smoked spatchcock chicken, enhancing its smoky depth with sweet and spicy notes.
Once the smoked spatchcock chicken reaches the target temperature, brush it generously with the Cherry Chipotle BBQ Sauce and let it rest for 10 minutes before carving. Serve it hot, with extra sauce on the side for dipping. Store leftover sauce in a sealed jar in the refrigerator for up to one week. This smoked spatchcock chicken recipe, with its local appeal and bold flavors, is ideal for Southern Maryland’s BBQ enthusiasts, whether hosting a family cookout or experimenting with a smoker.
Cherry Chipotle BBQ Sauce Recipe
Ingredients:
- 1 cup ketchup
- 1 cup sweet cherries (fresh or frozen, pits removed)
- 1 chipotle pepper
- 1 tablespoon adobo sauce (from chipotle pepper can)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon molasses
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lime (zest and juice)
- Salt and pepper to taste
Instructions:
- Combine all ingredients in a medium saucepan. Bring to a boil over medium heat.
- Reduce to a simmer and cook for 25 minutes, stirring frequently.
- Remove from heat and let cool slightly. Transfer to a blender and blend until smooth.
- Taste and adjust seasoning with salt and pepper.
- Brush on smoked spatchcock chicken or use as a dipping sauce. Store leftovers in a sealed container in the refrigerator for up to 1 week.
Notes: For a spicier sauce, add an extra chipotle pepper and more adobo sauce to taste.
