Another creative way to make a full chicken! This one uses a bright, tangy, and herb-packed chimichurri and features a wonderful, smoky flavor. This is a great way to use up some extra herbs in the garden or a unique way to make a smoked chicken. It’s super easy, too!
To spatchcock your chicken, you essentially cut out the backbone to lay it flat. This gives it more surface area and allows it to cook faster and more evenly. You can find a lot of videos on this in case you can’t figure it out! Once the backbone is out, I like to marinate my chicken in some of the chimichurri.
The chimichurri is a simple combination of parsley, cilantro, oil, vinegar, pepper, garlic, and seasonings. It’s a bright, colorful sauce that has a nice tang, spice, and herbaceous flavor. Once you add spicy Dan-O’s to it, it’s a game-changer! For your hot pepper, something red adds a nice color, but I used a hatch green chili this time because they are in season.
You can go low and slow on your Spatchcocked Smoked Chimichurri Chicken if you like a smokier chicken, but I am impatient and like to cook my birds at 275. You can also crank the heat up at the end to crisp up the skin, but I usually don’t when I cook this way because I don’t like the chimichurri to burn. And at 275, the skin is usually pretty good!
Serve Spatchcocked Smoked Chimichurri Chicken with your favorite southwest sides or shred and make tacos or quesadillas. Enjoy!
If you love this recipe, you are for sure going to love our famous chicken thighs recipe. Give it a try! Also, looking for other great smoker recipes? Try our smoked corned beef brisket recipe.