Start with one spatchcock chicken. Place the chicken breast-side down on a clean cutting board. Using sharp kitchen shears, carefully cut along each side of the backbone to remove it completely. Discard the backbone and flip the bird over.
Use your hands to push down gently on the breastbone, flattening the chicken out. This technique not only helps cook the chicken evenly but also makes it easier to handle while grilling.
Take a few paper towels and dry the chicken thoroughly. This step is crucial for getting that crispy skin when smoking.
Place the chicken on a wire rack. This will make it easier to transfer to the grill later without losing any of those delicious jalapeño slices.
While you prepare, in a bowl, whisk together the olive oil, garlic salt, black pepper, and paprika until combined. This mixture will serve as your flavorful rub.
Spread the mixture all over the skin of the chicken, ensuring to rub it in completely for maximum flavor impact.
Slice one jalapeño into very thin circles. Place the slices all over the chicken, adding both flavor and visual appeal.
Preheat your smoker to 250°F. Carefully place the chicken on the smoker while still on the wire rack to make the transfer easy. Make sure to arrange the chicken so it’s positioned away from direct heat.
Smoke the chicken for 60 to 90 minutes at 250°F. Keep an eye on it, and check the temperature; it should start to look golden and delicious.
After 90 minutes, increase the smoker temperature to 350°F and continue smoking for an additional 20 to 40 minutes. The chicken is done when the internal temperature reaches 165°F.
Once cooked, remove the chicken from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring each bite is tender and flavorful.
After resting, slice the chicken and serve it up! Pair it with your favorite sides and enjoy a delightful meal with family and friends.
