Easy and delicious smoked Spanish chicken halves begin with a simple, flavorful dry rub. After seasoning, the chicken is placed skin-side up on a wire rack above a shallow roasting pan filled with diced potatoes, carrots, zucchini and squash. As the bird smokes, its drippings fall into the vegetables, infusing them with rich flavor.
One important technique is making the fresh veggie paste that gets spread on the chicken when its internal temperature reaches about 145°F. The paste forms a tasty crust as the chicken finishes cooking, adding another layer of flavor. This recipe is all about building layers of taste for a perfect result.
For smoking I use hickory wood chunks, which give a robust, well-rounded smoke flavor. Be careful not to over-smoke the chicken — poultry absorbs smoke quickly, and you want a balanced profile.
Let’s get into the recipe!
Smoked Spanish Chicken Halves
Ingredients
- 1 4-5 Whole Chicken
- 1 Pack Mini petite potatoes diced
- 1 Whole Carrot diced
- 1 Whole Zucchini diced
- 1 Whole Squash diced
- 3 Tbsp Beef tallow
- 2 Tbsp Garlic salt for the veggies
Chicken Dry Rub
- 1 Tbsp Kosher salt
- 1 Tbsp Black pepper
- 2 Tsp Garlic powder
- 2 Tsp Smoked paprika
- 1 Tsp Onion powder
- 1 Tsp Oregano
- 1 Tsp Chili powder
- 1 Tsp Dry mustard powder
Veggie Paste
- 1 Whole Onion quartered
- 1 Whole Tomato quartered
- 1 Whole Green bell pepper quartered, without seeds
- ½ Red bell pepper quartered, without seeds
- ½ Jalapeño seeded
- 6 Cloves Garlic
- 1 Lemon juiced
- 3 Tbsp Olive oil
- ½ Cup Parsley
- Salt to taste
Video
Instructions:
- Prep the chicken by spatchcocking: remove the backbone, then split the bird in half by cutting down the center of the breast to create two halves.
- Mix the dry-rub seasonings in a bowl. Generously season the underside of each chicken half, flip, then season the top. Set aside.
- In a shallow roasting pan (about 2″ deep) combine the diced potatoes, carrots, zucchini and squash. Add the beef tallow and the garlic salt, then toss to coat evenly.
- Preheat your smoker to 275°F. Add hickory wood chunks if desired for smoke. Place the roasting pan of vegetables in the smoker, then set the chicken halves on a wire rack above the pan, skin-side up.
- When the chicken reaches an internal temperature of about 135°F, prepare the veggie paste. In a food processor combine the quartered onion, tomato, green and red bell peppers (seeded), garlic, parsley, juiced lemon, seeded jalapeño and salt. Pulse until you have a smooth, uniform paste.
- Open the smoker and spread the paste over the top of each chicken half with a spoon, covering well.
- Return the chicken to the smoker and finish cooking until the thickest part of the breast reaches 165°F.
- Remove the chicken, let it rest briefly, then serve alongside the roasted vegetables.
DID YOU ENJOY THIS SMOKED SPANISH CHICKEN HALVES RECIPE? YOU’LL LOVE THE OTHER CHICKEN RECIPES ON THE SITE!
CHICKEN RECIPES
Items used in This Recipe
Hasty-Bake Grill
Knitted Gloves
Cast Iron Skillet
Meater +
Charcoal Chimney
Charcoal Starters
Firestarter Guard