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Mastering Smoked Spatchcock Chicken on the Big Green Egg: A Tangy BBQ Recipe

With this smoked spatchcock chicken recipe, you'll elevate your BBQ game and wow your guests with every bite. Try it out and let the smoky goodness speak for itself!
Prep Time30 minutes
Cook Time2 hours
Resting time10 minutes
Total Time2 hours 37 minutes
Course: Main Course
Cuisine: American, BBQ
Keyword: Big Green Egg, chicken, Dizzy Pig BBQ, Smoked
Servings: 4 people

Ingredients

For the Chicken

  • 1 whole fryer chicken (3-4 lbs)
  • 2 tbsp mayonnaise
  • 3 tbsp BBQ rub
  • 1/2 cup Tangy BBQ Sauce (see below)

Tangy BBQ Sauce

  • 2 tbsp olive oil
  • 1/4 cup yellow onion finely diced
  • 2 cups ketchup
  • 1/3 cup brown sugar
  • 1/3 cup molasses
  • 3 cloves garlic minced
  • 1 tbsp apple cider vinegar
  • 1 tbsp white vinegar
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp chili powder
  • 1 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  • Prepare the Tangy BBQ Sauce:Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ketchup, brown sugar, molasses, apple cider vinegar, white vinegar, tomato paste, Worcestershire sauce, chili powder, dry mustard, cayenne pepper, smoked paprika, kosher salt, and freshly ground pepper. Stir well to combine. Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally, until thickened and flavors are fully developed. Taste and adjust seasoning as needed. Let the sauce cool before using it to baste the chicken.
  • Set Up Your Smoker:Begin by prepping your Big Green Egg with natural lump charcoal and a few chunks of cherry or apple wood for that sweet, smoky aroma. Preheat it to 225°F using the ConvEGGtor for indirect grilling.
  • Prepare the Chicken:Using kitchen shears or a sharp knife, cut out the backbone of the chicken. Clean up any ribs and press down firmly on the breastbone until the bird lies flat. Trim off any excess skin for a clean finish.
  • Apply the Dry Rub:Coat the chicken generously with mayonnaise. This acts as a binder for the dry rub and helps create a crispy, flavorful skin. Sprinkle the dry rub evenly over the chicken, ensuring every part is covered.
  • Smoke the Bird:Once your smoker is steady at 225°F and producing thin, light gray smoke, place the chicken inside, breast side up. Insert a remote thermometer to monitor the internal temperature.
  • Add the BBQ Sauce:Smoke the chicken undisturbed until the internal temperature reaches 150°F. Then, slather the bird with your homemade Tangy BBQ Sauce and continue cooking until the breast reaches 165°F.
  • Serve and Enjoy:Remove the chicken from the smoker and let it rest for a few minutes. Carve it up, serve, and enjoy the rich, smoky flavors enhanced by the tangy sauce.

Notes

Pro Tips for Success

  • Use a remote thermometer to ensure the chicken is perfectly cooked without constantly opening the smoker.
  • Cherry or apple wood chunks provide a sweet, mild flavor that pairs beautifully with poultry.
  • For a thicker BBQ sauce, simmer it longer to achieve your desired consistency.