The Ras: Smoked Spatchcock Chicken with Bird Brine and Moroccan Spice
Every once in a while, a recipe comes along that perfectly captures the intersection of flavor, technique, and inspiration. The Ras started as an experiment combining the bright citrus and savory balance of Bird Brine with the deep, exotic warmth of Ras el Hanout. The idea was to bring together North African spice and Colorado smoke, and the result exceeded every expectation. Hickory wood adds a gentle smokiness, while the sweet potatoes and peppers roast beneath the chicken, soaking up every drop of its flavor. The aroma alone will have neighbors wandering over. This is comfort food with global character: bold, balanced, and irresistibly aromatic. Serve it family-style on naan bread with a sprinkle of feta, and you’ll understand why this dish is already a Revolution Barbecue favorite.
The Ras — Smoked Spatchcock Chicken with Bird Brine and Ras el Hanout
6
20 minutes
10 hours
455
American
Main Dish
This smoked spatchcock chicken delivers layers of complexity that start long before it ever hits the grill. The overnight brine of Bird Brine and Ras el Hanout builds a foundation of salt, citrus, and spice that transforms the bird from the inside out. Allowing the chicken to dry uncovered in the refrigerator helps the skin render beautifully crisp, while hickory smoke infuses the meat with gentle sweetness. Below, sweet potatoes, peppers, onion, and garlic roast in the drippings, creating smoky-sweet vegetables that pair perfectly with tender chicken and creamy feta. The Ras isn’t just a meal—it’s a full-flavored experience that bridges global spice and backyard barbecue in a way that only Revolution Barbecue can.
Ingredients
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- 1 (5-pound) whole chicken, spatchcocked
- 1 bottle minus 1 tablespoon Revolution Barbecue Bird Brine
- 1 tablespoon Ras el Hanout
- 1 gallon spring water
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1 tablespoon reserved Revolution Barbecue Bird Brine
- 1 teaspoon Ras el Hanout
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- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 sweet onion, cut into 1-inch pieces
- 1 yellow or orange bell pepper, cut into 1-inch pieces
- 8 whole garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
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- Naan bread, warm
- 3 ounces crumbled feta cheese
Directions
- Brine the Chicken: Pour a small amount of the spring water from the gallon into a brining bag with the chicken. Add the Bird Brine (reserving 1 tablespoon for later) and Ras el Hanout to the remaining spring water in the gallon container. Seal tightly and shake well until the seasonings dissolve completely. Pour the mixture into the brining bag with the chicken, making sure the bird is fully submerged. Refrigerate overnight (8–12 hours).
- Dry and Season: Remove the chicken from the brine and pat dry with paper towels. Mix the reserved 1 tablespoon Bird Brine with 1 teaspoon Ras el Hanout and rub the mixture all over the chicken. Place on a tray and refrigerate uncovered for 2–4 hours to dry the skin.
- Prepare the Grill: Preheat your pellet grill to 350 degrees Fahrenheit using hickory pellets or wood chips.
- Roast the Vegetables: Combine sweet potatoes, onion, bell pepper, and garlic in a foil pan. Toss with olive oil, Italian seasoning, kosher salt, and freshly cracked black pepper.
- Smoke the Chicken and Vegetables: Place the chicken on the top rack and the vegetable tray beneath to catch the drippings. Cook for 45 minutes.
- Flip and Continue: Toss the vegetables and flip the chicken. Cook another 45 minutes or until the chicken breast reaches 160 degrees and the thigh reaches 170 degrees. Check the vegetables during the final 20 minutes to ensure they do not overcook.
- Rest and Serve: Remove the chicken and let rest directly on top of the vegetables for 10 minutes before slicing or pulling. This allows the juices to settle and infuse the vegetables with even more flavor. Serve with the roasted vegetables on naan bread and top with feta.
