#spatchcocked

Black Comedy "Spatchcocked!" by Bruce McKay at The Middle Temple. A rehearsed reading with Simon Russell-Beale, Alex Jennings, Oliver Chris, Ron Cook, Henry Goodman, Lucy Briggs-Owen and Sophie Winkleman to an audience of 300. Performed in aid of Coram children charity April 11th 2016.

With this smoked spatchcocked chicken, savor the vibrant flavors of lime and chile. A delectable dish for any fan of barbecue or smoked meat, the rub infuses the meat with the ideal balance of smokiness, spice, and citrus notes.

Ingredients: 1 whole chicken, spatchcocked. 3 tablespoons chili powder. 2 tablespoons smoked paprika. 2 tablespoons brown sugar. 1 tablespoon ground cumin. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon lime zest. 2 teaspoons salt. 1 teaspoon black pepper. 1/2 cup apple cider vinegar. 1/4 cup olive oil. Wood chips for smoking.

Instructions: In a bowl, combine chili powder, smoked paprika, brown sugar, cumin, garlic powder, onion powder, lime zest, salt, and black pepper to create the rub. Place the spatchcocked chicken on a tray and generously rub the spice mixture over the entire surface of the chicken, ensuring even coverage. In a separate bowl, mix apple cider vinegar and olive oil. Use this mixture to baste the chicken during smoking. Preheat your smoker to 225F 107C and add wood chips for smoking. Place the seasoned chicken on the smoker grates, breast side up. Smoke the chicken for approximately 3-4 hours or until the internal temperature reaches 165F 74C, basting with the apple cider vinegar and olive oil mixture every hour. Once done, remove the smoked chile-lime chicken from the smoker and let it rest for 15 minutes before carving. Serve and enjoy the flavorful and tender smoked chicken!

Prep Time: 15 minutes

Cook Time: 240 minutes