Split Chicken Roast | Smoked Whole Chicken Recipe | Frogged Chicken
Split Chicken Roast is where you split your whole chicken right down the middle for optimal taste. Since you can coat both the inside and outside of your frogged chicken with your favourite poultry rub you get the flavour on all sides. Making this smoked whole chicken recipe is a winner winner chicken dinner with all the crispy skin.
FROGGED CHICKEN VS. SPATCOCK CHICKEN
Frogged Chicken has sometimes been referred to as the frog cut because it somewhat looks like a frog once done. Spatchcock chicken is similar but different. In order to split this whole chicken, you must remove the spine. CLICK HERE FOR A SPATCHCOCK CHICKEN RECIPE both yummy options but here is why I'd do a frogged chicken. You get to keep all parts of the chicken, skin, and tender meat. There is some really tender meat along the spine and is easier to cut this split chicken roast. Which would you choose?
For this frogged chicken I decided that this smoked whole chicken recipe is the way to go! I love the way chicken takes on smoke, gets so crispy rendering the skin low and slow, and gets a beautiful colour. I used my Pit Biss Grills KC Combo to cook and smoke this split chicken roast but you can also use the same temperatures and use your oven.
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With this video, I'll show you how you can use your everyday kitchen knife (the sharper the better, but any will do) to split chicken roast. Season the frogged chicken, and how I did this smoked whole chicken recipe. From start to finish, should take 1 hour 15 minutes.
WHAT YOU'LL NEED
Pellet Smoke OR Oven
( I used Pit Biss Grills KC Combo )
( I used Sweet Heat by Louisiana Grills)
(I used my Thermopro TP 20B)
SMOKED WHOLE CHICKEN RECIPE - CHEAT SHEET
PREP TIME: 15 Minutes
COOK TIME: 1 Hour
GRILL/OVEN TEMP: 275 Degrees
INTERNAL TEMPERATURE: 165 Degrees
First, prepare your frogged chicken by splitting it. Using a sharp knife, turn your chicken legs up. Place your knife in the middle horizontally, and slice right down the middle. You will encounter two small bones on either side by the legs, but the rest should be super easy. Do not slice all the way through. Leave about 3" from the bottom and pry open and lay flat. If it does not lay flat then you can use your hand to press down.
Preheat your grill or oven to 275 degrees. Next, you want to use your favourite chicken rub and rub down both sides of your split chicken. I turn my chicken over and do the inside first and then the outside evenly. Optional you can also use a mayo binder before seasoning for extra crispy skin. I place my meat thermometer in the breast section. We are looking for an internal temperature of 165 degrees here. It is also the thickest part of the chicken.
Place directly on your grill or on a grated baking sheet and let smoke for approximately 1 hour. Rest for 5 minutes and serve. This smoked whole chicken recipe is that easy.
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