Dry Brined Spatchcock Chicken with Bird Brine
There’s something magical about taking a humble whole chicken and transforming it into a backyard masterpiece with just a little salt, smoke, and patience. The inspiration for this dry-brined spatchcock chicken comes straight from the heart of traditional barbecue, where technique and simplicity collide to create pure flavor. By spatchcocking the bird, we allow the chicken to cook evenly, the skin to crisp beautifully, and the smoke to kiss every inch of meat. The real star here is Revolution Barbecue Bird Brine, a balanced blend of fine sea salt, molasses granules, and orange juice powder that infuses each bite with a delicate sweetness and a hint of citrus tang. It’s a flavor that feels both rustic and refined, bridging Southern tradition with Colorado creativity. Whether you’re serving it on a quiet Sunday or at a neighborhood cookout, this smoked chicken brings together the best of both worlds—juicy, flavorful meat and the unmistakable aroma of wood-fired barbecue drifting through the air.
