{"id":328533,"date":"2025-12-03T00:46:52","date_gmt":"2025-12-03T00:46:52","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/smoked-spatchcock-chicken-yoder-smokers\/"},"modified":"2025-12-03T00:46:52","modified_gmt":"2025-12-03T00:46:52","slug":"smoked-spatchcock-chicken-yoder-smokers","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=328533","title":{"rendered":"Smoked Spatchcock Chicken – Yoder Smokers"},"content":{"rendered":"


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If you\u2019re looking to take classic comfort food to the next level, this smoked garlic herb spatchcock chicken is a showstopper. Flattening the bird helps it cook evenly, yielding perfectly crisp skin and juicy meat infused with wood-fired flavor from the Yoder. Finished with a garlic herb butter baste, the chicken can be carved and enjoyed on its own or shredded and piled high onto toasted garlic bread with gravy for the ultimate hot chicken sandwich.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Recipe from @terri.harrigan<\/strong><\/a> on Instagram<\/p>\n

Learn more about the Yoder Smokers YS640S<\/strong><\/a><\/p>\n<\/p><\/div>\n

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INGREDIENTS<\/h2>\n

Chicken:<\/strong> <\/p>\n

  • 1 whole chicken (4\u20135 lbs), spatchcocked<\/li>\n
  • 2 tbsp olive oil<\/li>\n
  • 2 tsp kosher salt<\/li>\n
  • 2 tsp coarse black pepper<\/li>\n
  • 2 tsp smoked paprika<\/li>\n
  • 1 tsp garlic powder<\/li>\n
  • 1 tsp onion powder<\/li>\n
  • 1 tsp dried thyme<\/li>\n

    Garlic Herb Butter:<\/strong> <\/p>\n

  • \u00bd cup unsalted butter, softened<\/li>\n
  • 3 cloves garlic, minced<\/li>\n
  • 2 tbsp fresh parsley, chopped<\/li>\n
  • 1 tbsp lemon zest<\/li>\n
  • 1 tbsp lemon juice<\/li>\n
  • \u00bd tsp chili flakes (optional, for kick)<\/li>\n<\/p><\/div>\n
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    INSTRUCTIONS<\/h2>\n

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    1. Preheat the Yoder Smokers:<\/strong> Set your Yoder to 300\u00b0F with fruitwood (apple or cherry) for a balanced mix of smoke and color.<\/li>\n
    2. Prepare the Chicken:<\/strong> Using kitchen shears, remove the backbone and press down firmly to flatten the bird. Pat dry with paper towels, then rub all over with olive oil.<\/li>\n
    3. Season:<\/strong> Mix salt, pepper, paprika, garlic powder, onion powder, and thyme. Season generously on both sides. Let the chicken rest uncovered in the fridge for at least 30 minutes (or overnight) to help dry the skin.<\/li>\n
    4. Smoke:<\/strong> Place the chicken skin-side up on the grate. Cook until the thickest part of the breast reaches 150\u00b0F internal temperature (about 60\u201375 minutes, depending on size).<\/li>\n
    5. Finish with Herb Butter:<\/strong> While the chicken cooks, mix the garlic herb butter. At 150\u00b0F, brush half the butter under the skin and over the top. Continue cooking until the breast reaches 165\u00b0F and the thighs reach 175\u00b0F (about 90 minutes total).<\/li>\n
    6. Rest & Serve:<\/strong> Let rest 10 minutes before carving. Serve with extra herb butter and a squeeze of fresh lemon\u2014or shred the chicken and pile it onto toasted garlic bread with hot gravy for an unforgettable sandwich.<\/li>\n<\/ol>\n

      Pro Tip:<\/strong> Roast garlic bulbs directly on the Yoder alongside the chicken. Mash them into the butter for an extra layer of smoky sweetness in your sandwiches.<\/span><\/p>\n

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      \n
      \"\"\/ <\/div>\n<\/p><\/div>\n
      \n
      \n
      \n
      \n
      \n
      \n

      If you\u2019re looking to take classic comfort food to the next level, this smoked garlic herb spatchcock chicken is a showstopper. Flattening the bird helps it cook evenly, yielding perfectly crisp skin and juicy meat infused with wood-fired flavor from the Yoder. Finished with a garlic herb butter baste, the chicken can be carved and enjoyed on its own or shredded and piled high onto toasted garlic bread with gravy for the ultimate hot chicken sandwich.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

      \u2014
      Recipe from @terri.harrigan<\/strong><\/a> on Instagram<\/p>\n

      Learn more about the Yoder Smokers YS640S<\/strong><\/a><\/p>\n<\/p><\/div>\n

      \n

      INGREDIENTS<\/h2>\n

      Chicken:<\/strong> <\/p>\n

    7. 1 whole chicken (4\u20135 lbs), spatchcocked<\/li>\n
    8. 2 tbsp olive oil<\/li>\n
    9. 2 tsp kosher salt<\/li>\n
    10. 2 tsp coarse black pepper<\/li>\n
    11. 2 tsp smoked paprika<\/li>\n
    12. 1 tsp garlic powder<\/li>\n
    13. 1 tsp onion powder<\/li>\n
    14. 1 tsp dried thyme<\/li>\n

      Garlic Herb Butter:<\/strong> <\/p>\n

    15. \u00bd cup unsalted butter, softened<\/li>\n
    16. 3 cloves garlic, minced<\/li>\n
    17. 2 tbsp fresh parsley, chopped<\/li>\n
    18. 1 tbsp lemon zest<\/li>\n
    19. 1 tbsp lemon juice<\/li>\n
    20. \u00bd tsp chili flakes (optional, for kick)<\/li>\n<\/p><\/div>\n
      \n
      \n

      INSTRUCTIONS<\/h2>\n

      <\/p>\n

        \n
      1. Preheat the Yoder Smokers:<\/strong> Set your Yoder to 300\u00b0F with fruitwood (apple or cherry) for a balanced mix of smoke and color.<\/li>\n
      2. Prepare the Chicken:<\/strong> Using kitchen shears, remove the backbone and press down firmly to flatten the bird. Pat dry with paper towels, then rub all over with olive oil.<\/li>\n
      3. Season:<\/strong> Mix salt, pepper, paprika, garlic powder, onion powder, and thyme. Season generously on both sides. Let the chicken rest uncovered in the fridge for at least 30 minutes (or overnight) to help dry the skin.<\/li>\n
      4. Smoke:<\/strong> Place the chicken skin-side up on the grate. Cook until the thickest part of the breast reaches 150\u00b0F internal temperature (about 60\u201375 minutes, depending on size).<\/li>\n
      5. Finish with Herb Butter:<\/strong> While the chicken cooks, mix the garlic herb butter. At 150\u00b0F, brush half the butter under the skin and over the top. Continue cooking until the breast reaches 165\u00b0F and the thighs reach 175\u00b0F (about 90 minutes total).<\/li>\n
      6. Rest & Serve:<\/strong> Let rest 10 minutes before carving. Serve with extra herb butter and a squeeze of fresh lemon\u2014or shred the chicken and pile it onto toasted garlic bread with hot gravy for an unforgettable sandwich.<\/li>\n<\/ol>\n

        Pro Tip:<\/strong> Roast garlic bulbs directly on the Yoder alongside the chicken. Mash them into the butter for an extra layer of smoky sweetness in your sandwiches.<\/span><\/p>\n

        <\/span> <\/div>\n<\/p><\/div>\n<\/p><\/div>\n