Phase 1: Preparing the Chicken (Spatchcocking)

1. Unwrap and Pat Dry: Remove the chicken from its packaging. Remove any giblets from the cavity (save them for gravy or discard). Place the chicken on a large cutting board and pat it completely dry, inside and out, with paper towels. This is a critical step for crispy skin.

2. Remove the Backbone: Place the chicken breast-side down on the cutting board. Using a pair of sharp poultry shears, cut along one side of the backbone from the tail to the neck. Repeat the cut on the other side of the backbone. Remove the backbone completely (you can save this for making stock).

3. Flatten the Bird: Flip the chicken over so it is now skin-side up. Use the heel of your hand to press down firmly on the center of the breastbone. You should hear and feel a crack. This will allow the chicken to lie completely flat.

4. Final Pat Down: Pat the entire chicken dry one more time with paper towels to remove any residual moisture.

Phase 2: Seasoning the Chicken

1. Apply the Binder: Drizzle the olive or avocado oil all over the chicken, both on the top and the underside. Use your hands to rub it in, ensuring a light, even coating across the entire surface.

2. Apply the Dry Rub: In a small bowl, mix all the dry rub ingredients together until well combined. Generously sprinkle the rub all over the chicken. Start with the underside first, then flip it and coat the skin side. Be sure to get the rub into every nook and cranny. Gently lift the skin over the breasts and thighs and work some of the rub directly onto the meat. Don’t be shy; a thick, even coating is what creates the delicious bark.

3. Let it Rest (Optional but Recommended): For the best results, place the seasoned, spatchcocked chicken on a wire rack set inside a baking sheet. Leave it uncovered in the refrigerator for at least 4 hours, or ideally, overnight. This process acts as a dry brine, allowing the salt to penetrate the meat and further dry out the skin for ultimate crispiness.

Phase 3: Setting Up Your Kamado Joe for Indirect Smoking

1. Load the Charcoal: Fill the firebox with high-quality lump charcoal. Create a small well in the center.

2. Light the Fire: Place a fire starter in the well you created and light it. Leave the bottom vent wide open and the dome of the grill open until the charcoal is lit and starting to ash over (about 10-15 minutes).

3. Set Up for Indirect Cooking: Once the fire is established, it’s time to set up your Kamado for indirect heat. This is the most important step. Place your Kamado Joe Divide & Conquer rack in the grill. Place both ceramic heat deflector plates on the lower level of the rack. This creates a barrier between the fire and your food, turning your grill into a smoker/oven. Place the cooking grate on the top level.

4. Add Smoking Wood: Place 2-3 chunks of your chosen smoking wood directly onto the hottest parts of the burning charcoal.

5. Stabilize the Temperature: Close the dome. Adjust the top and bottom vents to begin dialing in your target temperature. For this recipe, we are aiming for 275°F – 300°F (135°C – 150°C). This temperature is hot enough to render the fat in the skin and make it crispy, but low enough to cook the chicken gently and keep it moist. Make small adjustments, primarily with the top vent for fine-tuning, and allow the temperature to stabilize for at least 15-20 minutes before putting the chicken on. You are looking for a thin, wispy, blue-tinged smoke.

Phase 4: Smoking the Chicken

1. Place the Chicken on the Grill: Once the temperature is stable, place the spatchcocked chicken directly on the cooking grate, skin-side up.

2. Insert Thermometer: If you have a leave-in meat thermometer, insert the probe into the thickest part of the breast, being careful not to touch the bone.

3. Close the Dome and Cook: Close the lid and let the Kamado do its work. There is no need to flip or turn the chicken. Resist the urge to open the dome, as this releases heat and moisture.

4. Monitor the Temperature: Cook the chicken until the internal temperature in the breast reaches 160°F – 165°F (71°C – 74°C) and the thickest part of the thigh registers at least 175°F (80°C). Cooking to temperature, not time, is the golden rule of barbecue. A 4-5 lb spatchcocked chicken will typically take about 90 minutes to 2 hours at this temperature.

Phase 5: Rest and Carve

1. Rest the Chicken: Carefully remove the chicken from the grill and place it on a large cutting board. Tent it loosely with foil and let it rest for 15-20 minutes. This step is non-negotiable! It allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.

2. Carve and Serve: Carving a spatchcocked chicken is easy. Simply cut off the legs and thighs, separate the drumstick from the thigh, and then slice the breast meat. Arrange on a platter and serve immediately.