Ingredients
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Chili Crisp Aioli
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Main
This Chili Crisp Mayo Spatchcock Chicken is a game-changer! With crispy, flavorful skin and juicy, tender meat, it’s a must-try on your Kamado Joe. Smoking it over indirect heat using the Half-Moon Heat Deflectors ensures perfectly rendered skin and tender meat, while locking in moisture for a restaurant-quality roast with minimal effort.
Instructions
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01
Place the whole chicken breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breastbone until it lays flat.
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02
Pat the chicken completely dry with paper towels, then lightly coat it with olive oil to help the seasoning adhere. Generously season both sides, including under the wings, with Cubano seasoning, salt, and pepper.
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03
Set up the Kamado Joe for indirect grilling at 300°F. Use half-moon heat deflectors and position the grill grates at the highest level in the Divide & Conquer system.
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04
Place the chicken skin-side up on the grill grates, close the lid, and cook for 1 hour and 15 minutes, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs. No need to flip—the indirect heat will ensure even cooking.
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05
Remove the chicken from the grill and let it rest for 10 minutes to retain juices. Carve and serve with your favorite sides!
