Spatchcocked Orange Chicken

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13:20 - Prep 12:20 / Cook 1:00
Intermediate

Moist and tender, juicy and delicious, our Spatchcocked Orange Chicken has layers of citrusy flavor. Bathed overnight in a tangy marinade, this spatchcocked chicken is cooked over charcoal and one small chunk of citrus wood. An orange chicken sauce glaze enhances the chicken’s tangy citrus undertones and gives the skin sticky-sweet flavor and deep, vibrant color.

About the cut: A spatchcocked chicken cooks flat on the grill, exposing more meat and skin to direct heat than a whole chicken, producing an evenly-cooked chicken with flavorful charred and crispy skin.

We made this recipe on the Bronco Pro Drum Smoker, but you can make it on your grill/smoker.

4 Servings

Ingredients

SPATCHCOCKED CHICKEN
  • 1 (4-5 pound) whole chicken
Spatchcocked Chicken
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 2 cups orange chicken sauce
  • 1 tablespoon chopped scallions
  • 1 tablespoon sesame seeds
  • 1 small chunk citrus wood
Marinade
  • 1 gallon orange juice
  • 1 cup soy sauce
  • 6 garlic cloves
  • 2 tablespoons black pepper
  • 1 half onion
  • > juice of 1 lemon
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Preparation

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Step 1 Of 9
1. In a stock pot, combine orange juice, soy sauce, garlic, pepper, onion and lemon juice. Add the chicken, cover and let it sit overnight in the refrigerator.
2. Preheat your smoker to 375°F.
3. While your smoker is coming up to temp, remove chicken from marinade, pat dry with a paper towel and spatchcock the chicken.
4. Apply a thin layer of olive oil to the chicken and season with salt, pepper and garlic powder.
5. Place the bird on the cooking grate, breast side up and close the lid.
6. When the chicken is almost done, about 40 minutes, open the lid and brush on the orange chicken sauce using a sauce mop.
7. Close the lid and cook until the internal temperature reaches 160˚F.
8. Remove from heat and let it rest for 10 minutes before slicing.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
9. Garnish with scallions and sesame seeds.
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