Three Steps to Smokin’ Chicken

Spatchcock

This simple technique of splitting and flattening a whole chicken ensures quick and even cooking. To spatchcock a chicken, simply turn it breast-side down and use kitchen shears to cut along either side of the backbone, starting near the thighs. Remove the backbone, then flip chicken over, split it open and press firmly to flatten it (the breastbone will crack in the process).

2

Don't want to DIY?

Ask one of our Butchers to do it for you!

Brine

Brining chicken and other proteins is a fantastic way to help the meat retain its moisture and impart extra flavor. Get creative and make your own with these easy tips.

3

1 Smoke

Recipe

Pro Tip: Trim excess chicken fat before cooking to avoid flare-ups.

For the finishing touch, smoke your chicken on the barbecue or in a smoker, to infuse it with rich, complex flavor. For your barbecue, start cooking over direct heat with the lid on to brown the meat, then flip the chicken over and cover to brown the other side. Once the chicken has a good color to it, move it to indirect heat and replace the lid to finish cooking. NOTE: The safe internal temperature for chicken is 165°F.

Wildwood Grilling Smoking Chips

Expand your grilling horizons with the bold, smoky and sweet nuances of different smoking chips. We offer four unique flavors of these all-natural, additive-free smoking chips from the USA, so try each one with different proteins to find your favorite combos!

For using a smoker, try our recipe for Brined & Smoked Spatchcocked Chicken with Lillie's Q Ivory Barbeque Sauce!