Smoked Spatchcock Chicken with Dirty Rice

Ingredients

• Whole Chicken1 (3-4 lbs)
• Chicken Marinade1 cup
• Tony Chachere's Dirty Rice Mix1 (7 oz) package
• Smoked Sausage1 link (12-16 oz), sliced
• Chicken Bone Broth2.5 cups
• Tony Chachere's Original Creole Seasoning2-3 tablespoons
• Fresh Parsley, chopped1 tablespoon

Method

1. 1

   Pat the whole chicken dry. Using kitchen shears, spatchcock the chicken by cutting along both sides of the backbone and removing it. Flip the chicken over and press down firmly on the breastbone to flatten it.

2. 2

   Place the spatchcocked chicken in a bowl. Pour approximately 1 cup of chicken marinade over the chicken, ensuring it's well coated. Marinate for at least 30 minutes, or ideally several hours in the refrigerator.

3. 3

   In a cast iron skillet, combine one 7 oz package of Tony Chachere's Dirty Rice Mix with the sliced smoked sausage.

4. 4

   Pour 2.5 cups of chicken bone broth into the skillet and stir to combine all ingredients.

5. 5

   Remove the chicken from the marinade and place it on a tray. Season both sides generously with 2-3 tablespoons of Tony Chachere's Original Creole Seasoning.

6. 6

   Preheat your smoker to 275-300°F (135-150°C) using hickory oak blend pellets.

7. 7

   Place the seasoned chicken on the top rack of the smoker. Place the cast iron skillet with the dirty rice mixture on the bottom rack.

8. 8

   Smoke for approximately 1.5 to 2 hours, or until the internal temperature of the chicken breast reaches 165°F (74°C) and the thighs reach 175°F (79°C). The dirty rice should be tender and have absorbed most of the liquid.

9. 9

   Once cooked, carefully remove the chicken and dirty rice from the smoker. Let the chicken rest for 10-15 minutes before carving.

10. 10

    Garnish the dirty rice and chicken with chopped fresh parsley before serving.

Prep 30 min · Cook 2 h