Spatchcock or reverse spatchcock chicken as described above, set aside
Combine all of the ingredients of the brine and squeeze the oranges into the water. Include the rinds of the oranges for flavor. Bring to a rolling boil and make sure all ingredients are fully combined.
Remove from heat and cool.
Fully submerge spatchcocked chicken into brine and make sure it is covered.
Place in fridge for four hours to overnight. Overnight is usually the easiest way.
minutes before cooking, remove the chicken, rinse and pat dry.
Squeeze a blood orange and rub all over the chicken, especially the skin.
Coat with the paprika, cayenne, salt and pepper.
SMOKE (or COOK)
Set the smoker at 245 degrees F and place the chicken skin side down for 1.5 hours. Flip the bird and cook for another approximately 1.5 hours.
Insert thermometer into thickest part of the breast and make sure it is at least 165 degrees F
by Anthony Gustin
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