Smoked Spatchcock Chicken with Jalapeños
Swipe up for bonus tips
Learn More
1. Start by spatchcocking the chicken which is removing the backbone
Learn More
2. Add on your binder then top with sliced jalapenos. Place on a wired rack to smoke
Learn More
3. Smoke chicken at 250 degrees F then increase the smoker temperature to finish
Learn More
4. Rest smoked spatchcock chicken with jalapenos for at least 15 minutes prior to slicing
Learn More
Swipe up for bonus tips...
Get the tips!