Recipes & Guides

Smoked Spatchcocked Chicken with Florida White Sauce Recipe

Name: Smoked Spatchcocked Chicken with Florida White Sauce
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4-6
Cuisine: BBQ
Ingredients: Lane's Brisket Rub; Smoked Sweetness Rub by Rainier Foods; Lane's "Itsa Vinegar" Sauce; 1 - 5lb Whole Chicken; Butter, Mayo or Binder of Choice; 1 Tbsp Lane's Brisket Rub; 1 tsp Smoked Sweetness Rub by Rainier Foods; 2 Tbsp Lane's "Itsa Vinegar" Sauce; 2 Tbsp Key Lime Juice; 1 Cup Mayo

Recipes

Jun 04, 2024

Show off your barbecue technique with a delicious spatchcocked chicken! You might have had Alabama White Sauce but try out this recipe from our Florida native Pitmaster Rosalie.

feat. Lane's Brisket Rub, Smoked Sweetness Rub by Rainier Foods & Lane's "Itsa Vinegar" Sauce

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Smoked Spatchcocked Chicken with Florida White Sauce

Rated 5.0 stars by 1 users

Cuisine

BBQ

Servings

4-6

Prep Time

30 minutes

Cook Time

2 hours 5 minutes

Show off your barbecue technique with a delicious spatchcocked chicken! You might have had Alabama White Sauce but try out this recipe from our Florida native Pitmaster Rosalie.

Author:

Pitmaster Rosalie Pareja

Image of Smoked Spatchcocked Chicken with Florida White Sauce

Ingredients

Lane's Brisket Rub
Smoked Sweetness Rub by Rainier Foods
Lane's "Itsa Vinegar" Sauce
1 - 5lb Whole Chicken
Butter, Mayo or Binder of Choice

Florida White Sauce Ingredients

1 Tbsp Lane's Brisket Rub
1 tsp Smoked Sweetness Rub by Rainier Foods
2 Tbsp Lane's "Itsa Vinegar" Sauce
2 Tbsp Key Lime Juice
1 Cup Mayo

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Directions

Preheat your smoker or grill to 250 °F. If using wood chunks or pellets, we suggest using hickory or oak wood.
Spatchcock the bird: Start with a clean 4-6 lb whole chicken (with insides removed). Using kitchen shears, cut along each side of the back bone, removing it from the bird. Flip the chicken over and push down on the breast plate, cracking the bone.
Apply a generous amount of butter or mayo as a binder, gently rubbing into the skin, covering all sides and surfaces. Season the chicken with Lane's Brisket Rub and Smoked Sweetness Rub by Rainier Foods.
Tuck the wings behind the breast to protect the wings from drying out and over cooking.
Place the chicken on the grill or smoker using indirect heat.
Smoke the chicken for 2 hours.
Increase the temperature to 325 °F until the skin is crispy and the chicken reaches an internal temperature of 165 °F.
Make the sauce: Combine ingredients and whisk until smooth.
Remove chicken from the grill or smoker and serve with Florida white sauce and more 2 Tbsp Lane's "Itsa Vinegar" Sauce.