Cherry Spatchcock Chicken | Juicy, Crispy, and Smoked to Perfection

There’s no need to wrestle with dry chicken or rubbery skin—this **Cherry Spatchcock Chicken** is your foolproof solution for juicy, smoky, and evenly cooked poultry. Spatchcocking flattens the bird for perfect heat distribution, while a generous rub of **Cherry Kiss** adds a sweet, smoky crust that screams flavor.

Use this method on whole chickens, turkeys, or even game birds—once you try it, you’ll never roast a bird the same way again!

Yields: 3-4 Servings | Prep Time: 30 Minutes | Total Time: 4-5 Hours

INGREDIENTS:

4-5 lb. whole chicken
Unsalted butter (softened)
5 tbsp Cherry Kiss
2 tsp cornstarch (optional for crispy skin)

1 | Clean the chicken, removing giblets and any packaging. Pat dry thoroughly.

2 | Place the chicken breast-side down. Using sturdy kitchen shears, cut along both sides of the spine and remove it.

**Pro Tip:** Don’t be alarmed by the cracking ribs—that’s normal!

3 | Flip the chicken breast-side up and press firmly on the breastbone until it flattens and cracks.

4 | Mix **2 tbsp Cherry Kiss** into the softened butter until well combined.

5 | Carefully loosen the chicken skin and spread the **Cherry Kiss butter** underneath for maximum flavor and moisture.

6 | Pat the skin dry and (optional) lightly dust with cornstarch for crispier skin.

7 | Generously rub **3 tbsp Cherry Kiss** all over the outside of the bird, pressing the rub into every nook.

**Optional:** Refrigerate overnight or let sit while the smoker preheats.

8 | Preheat the smoker to **325°F** using **cherry or fruit wood** for a sweet smoke flavor.

9 | Place the chicken in indirect heat and smoke for **4-5 hours**, rotating as needed, until the thickest part of the breast and thighs reads **160-180°F**.

**Avoid hickory:** It can overpower the delicate cherry flavor and darken the meat.

10 | Remove from heat and rest for **15 minutes** before quartering.

11 | Serve and enjoy the juiciest, crispiest smoked chicken!

• Cornstarch Trick: Lightly dusting the skin helps achieve crispy, bite-through skin.
• Cherry Wood for Flavor: Matches beautifully with the sweet tones of **Cherry Kiss**.
• Use a Thermometer: Internal temps of **165°F (breast)** and **175°F (thigh)** ensure it’s perfectly done.

• Even Cooking: No more dry breast or undercooked thighs—spatchcocking solves it all.
• Sweet & Smoky Flavor: **Cherry Kiss** rub adds incredible depth and color.
• Perfect for Any Bird: Use this method for chickens, turkeys, or game hens.