top of page
Search

The Ultimate Whole30 Smoked Chicken

  • Writer: Eric Ponton
    Eric Ponton
  • Jan 11
  • 4 min read

Looking for a weekend project that yields a week's worth of healthy, flavorful protein? This Whole30-approved smoked chicken is a game-changer. By spatchcocking the bird and using a homemade olive oil mayo "binder," we ensure the meat stays incredibly juicy while the skin gets perfectly seasoned.


Essential Gear Checklist

Before you head to the backyard, make sure you have these tools ready to go. Having everything on hand makes the process as smooth as that workout you just finished!

For the Prep:

  • Sharp Kitchen Shears: Essential for cutting out the backbone easily and safely.

  • High-Speed Blender or Food Processor: To get that perfect, thick emulsion for your homemade mayo.

  • Rimmed Baking Sheet: To hold the chicken while it brines in the fridge (and to keep your fridge clean!).


For the Smoke:

  • Weber Smoky Mountain (WSM): Your trusty vessel for the day.

  • Charcoal Chimney Starter: The fastest, chemical-free way to get those coals hot.

  • High-Quality Lump Charcoal or Briquettes: Ensure you have enough for a 2-4 hour burn.

  • Wood Chunks: Pecan, Cherry, or Hickory work beautifully with poultry.

  • Instant-Read Digital Thermometer: This is non-negotiable for BBQ! You need to hit exactly 165°F in the breast to ensure it's safe but not dry.


For the Finish:

  • Heavy-Duty Cutting Board: One with a "juice groove" is best to catch the drippings during the 30-minute rest.

  • Chef’s Knife: A sharp blade for clean slices through that crispy skin.


Phase 1: Prep the Bird (Spatchcocking)

Spatchcocking (or butterflying) involves removing the backbone so the chicken lays flat. This ensures it cooks evenly and more quickly.

  1. Dry the chicken: Remove the chicken from the packaging and pat it dry with paper towels.

  2. Remove the backbone: Turn the chicken breast-side down. Using sharp kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side of the spine to remove it entirely.

  3. Break the breastbone: Flip the chicken over (breast-side up). Place the heels of your hands on the center of the breast and press down firmly until you hear a crack.

  4. Tuck and Flatten: Tuck the wing tips behind the breasts. Your chicken should now lay completely flat.



Phase 2: The Secret Sauce (Homemade Mayo Binder)

Traditional mayo often uses soybean or canola oil. For Whole30, we’re making a fresh olive oil version.

The Ingredients:

  • 1 large egg

  • Approx. 2 cups light olive oil (divided)

  • Juice of 1/2 lemon

  • Pinch of salt

The Method:

  1. Combine the egg, 1/4 cup of olive oil, lemon juice, and salt in a blender.

  2. Crucial Step: Let this mixture sit at room temperature for 30 minutes. This helps the emulsification process.

  3. Start your blender on low. While it's running, very slowly drizzle in the remaining olive oil (just under 2 cups) in a thin, steady stream.

  4. Continue mixing until it reaches a thick, creamy consistency. Transfer to a bowl.

Egg, 1/4 cup of olive oil, lemon juice, and salt in a blender
Egg, 1/4 cup of olive oil, lemon juice, and salt in a blender

Phase 3: Seasoning & Rest

  1. Coat: Rub your homemade mayo generously over the inside and outside of the chicken skin.

  2. The Spice Blend: Mix 2 tsp oregano, 3 tsp garlic powder, and 1 tsp onion powder. Add 1/2 to 1 tsp each of salt, pepper, cumin, turmeric, and coriander.

  3. Apply: Heavily coat both sides of the chicken with the spice blend.

  4. Chill: Place the chicken in the fridge for up to 12 hours (or at least long enough for a solid 2-hour workout!).

Spatchcocked chicken seasoned and ready for the fridge.
Spatchcocked chicken seasoned and ready for the fridge.

Phase 4: Fire Up the Weber Smoky Mountain

While your chicken finishes its rest, let’s get the smoker ready for a "hot and fast" poultry session.

  1. The Chimney: Fill your charcoal chimney and light your starters.

  2. The Setup: Once the coals are glowing, dump them onto your unlit charcoal in the WSM.

  3. Airflow: Since chicken skin benefits from higher heat, leave all three bottom vents 100% open to maximize oxygen. Use the top vent to steady your temperature between 250°F and 300°F.


Phase 5: The Smoke

Place the chicken on the grate. We are looking for a specific finish to ensure safety and juiciness.

When is it done? Your chicken is officially ready when an instant-read thermometer hits 165°F (74°C) in the thickest part of the breast and 175°F in the thigh.

Phase 6: Rest and Serve

Once you hit your target temperature, remove the chicken from the smoker. Let it rest for 20–30 minutes. This allows the juices to redistribute so they don't run out when you carve it.

Serving Suggestions: This bird pairs beautifully with roasted root vegetables, a crisp green salad, or some Whole30-compliant green beans.



About the Author: Eric of PharmFit Solutions


This recipe and guide come to you from the health and wellness experts at PharmFit Solutions. We believe that delicious, healthy eating doesn't have to be complicated or boring. Our mission is to empower individuals to achieve their health goals through evidence-based strategies, blending pharmaceutical knowledge with practical fitness and nutrition guidance. From personalized fitness regimens to tailored meal plans that fit your unique lifestyle (including Whole30 and beyond!), PharmFit Solutions is dedicated to helping you thrive.


Want to take the guesswork out of healthy eating? Learn more about our personalized meal planning services and how we can help you on your wellness journey by visiting PharmFit Solutions Meal Planning or contacting us at pharmfitsolutions@gmail.com

Comments

bottom of page