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Best Smoked Butterfly Chicken: Whole30, Paleo, Keto, GF

This recipe is for the best smoked butterfly chicken. It’ll be your go-to method for cooking a whole chicken that’s Whole30, gluten-free, low carb and paleo. The dry rub is made with simple, sugar-free ingredients and by using the spatchcock method, the chicken skin gets crispy while keeping the meat tender, juicy and full of flavor. This is a great family friendly recipe that works well for meal prep, too.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 90
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 4 1x
  • Category: Chicken
  • Method: Smoker
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 56 lb whole chicken, insides removed
  • 1 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 2 tsp kosher salt
  • 2 tsp oregano
  • 2 tsp black pepper
  • 1 tsp celery seed
  • 1 tsp cumin
  • 1 tsp mustard powder

Instructions

  1. Heat your smoker to 450 degrees F. Combine all of the spices in a small dish
  2. Prepare the whole chicken by patting it dry and then using kitchen or poultry scissors to remove the backbone of the chicken. Do this by placing it breast side down on a cutting board and cutting on both sides of the spine from the top to bottom. Discard the spine
  3. Flip the chicken breast side up and use your palm to press down on the breasts to flatten. Sprinkle the spice mixture over the chicken. Rub in well with your hands, getting under the skin on the breasts and thighs
  4. Place the chicken flat onto the smoker, breast and skin side facing up. Insert the meat thermometer into the thickest part of the chicken breast, without hitting the bone
  5. Cook for approximately 90 minutes, or until the thermometer reaches 165 degrees F.
  6. Remove the chicken from the smoker and let rest for 10 minutes before quartering or slicing

Notes

Serve with vegetables or along side a potato salad such as a classic mustard potato salad, southwest potato salad or buffalo ranch potato salad