FUMO Spatchcock Chicken on Charcoal (Canadian Backyard BBQ)

Spatchcocking a chicken is the single best thing you can do before it hits the grill. Flatten the bird, maximum skin contact with heat, even cooking, incredible crust. Add FUMO and 45 minutes on charcoal — done.

Ingredients

• 1 whole chicken (~1.5–2kg)
• 3 tbsp FUMO smoked spice blend
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp kosher salt
• Fresh rosemary to serve

Instructions

1. Spatchcock: Place chicken breast-side down. Cut along both sides of the backbone with kitchen shears and remove it. Flip and press firmly on the breastbone until flat.
2. Season: Mix FUMO, oil, garlic, salt into a paste. Push under the skin over breasts and thighs. Coat the outside generously.
3. Set up indirect heat: Push lit coals to one side, grill at ~200°C (400°F).
4. Grill: Chicken skin-side up on the cooler side, covered, 35–40 min. Move over direct heat last 5 min to crisp the skin.
5. Rest 10 min before carving. The FUMO crust should be deep golden-red and crackling.

The FUMO Difference

Generic BBQ rubs are loaded with sugar and salt. FUMO uses smoked paprika, dried herbs, and aromatics — no fillers, no artificial flavour. On charcoal, it builds a genuinely smoky crust you cannot fake.

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Made in Canada. Small-batch. Zero fillers. 100% flavour.