Dry Rub Smoked Hot Chicken

Download the Fetch Rewards app now → https://fetch.thld.co/matty and get 3000 points on your first receipt! Thanks to Fetch for sponsoring this video! ITS SPICY ITS CHICKEN ITS PICKLE AND CUCUMBER SALAD ITS COOKIN IN THE CITY NEW EP OF COOKIN SOMETHIN OUT NOW ON THE YOUTUBES FOR MY FREAKY DEAKY BABIES!!!! INGREDIENTS 1 whole chicken 1.5L of jalapeño brine 1/2 cup Nashville Hot Oil (Recipe in Home Style Cookery) Sourdough bread Olive oil Salt and pepper 2 limes For the salad: 4 Dill Pickles 4 Mini Cucumbers 1 Shallot 1 bunch dill 1 bunch flat leaf parsley For the mayo: 1 cup pickled jalapeños 1 cup mayo 2 tbsp chicken spice For the dry rub: 8 tbsp chicken spice 4 tbsp cayenne 2 tbsp paprika 2tbsp garlic powder 2 tbsp onion powder Salt and pepper METHOD: To start things off, spatchcock your chicken. Using kitchen scissors, carefully cut out the spine of your chicken, then open it up so that the inside of the chicken is exposed. Make incisions along the centre and sides of the chicken and remove the breast bone and ribs carefully. Once removed, you should be able to flatten your chicken out. Using a deep roasting tray or casserole dish, lay your chicken flat and pour your pickled jalapeño brine into the tray. Don’t worry if you do not completely cover the chicken, you can flip it halfway through the brining process. Put the brined chicken in your fridge for 24 hours. After 24 hours have passed, remove your chicken from the brine and place on a rack. Carefully tuck the chicken wing tips beneath the breasts of the chicken in order to protect the tips from burning when cooking. Return your chicken to the fridge and allow to air dry for a further 24 hours. After your chicken has air dried for 24 hours, preheat your smoker to 150 degrees celsius or 300 degrees Fahrenheit. In a bowl, mix your chicken spice, cayenne, paprika, garlic powder and onion powder together to create your dry rub. Add salt and fresh cracked pepper to taste. Pull out your chicken, and cover with olive oil, just enough to coat completely. Dust your chicken with half of your dry rub mixture, making sure that you shake your chicken to reveal any wet spots, and make sure the chicken is covered completely. Set the remaining dry rub aside for later. Place your chicken on a rack in your smoker, for about 1 hour, making sure to check on your chicken at the 30 minute mark so it does not overcook. Meanwhile, prepare your salad. Cut your dill pickles and your mini cucumbers into spears, add to a large bowl. Add 1 shallot, halved and thinly sliced, 1 small bunch of dill, and 1 bunch of flat leaf parsley finely chopped. Toss with olive oil and put it in the fridge until you are ready to serve. Do not add any acid yet! Take 1 cup of mayonnaise, 1 cup of finely chopped pickled jalapeños and 2 tablespoons of chicken spice, add to a small bowl and mix well. Set this aside for serving. After an hour in the smoker, remove your chicken. As your chicken is resting, spoon some Nashville Hot Oil over the top of your chicken, and dust one more time with your remaining dry rub to make sure you add that kick of heat. Take your salad from the fridge and squeeze the juice of 1 lime into your bowl. Season with salt and fresh cracked pepper, toss to mix thoroughly. Cut your chicken into portions for serving - legs, wings, breasts and thighs, 8 pieces in total. On a plate, place one slice of sourdough and place one serving of chicken on top, so that the juices soak through the sourdough. Finish the chicken with a squeeze of lime juice. Serve with a side of your dill pickle and cucumber salad, and your pickled jalapeño mayo. https://mattymatheson.store/ https://twitter.com/mattymatheson https://www.instagram.com/mattymatheson https://www.facebook.com/MATTYMATHESON1