This Smoked Spatchcocked Chicken is a great way to showcase a whole chicken with great flavor. It’s a technique that not only speeds up cooking time but also results in even cooking and crispier skin.
Spatchcocking a chicken essentially means you’re flattening it out by removing the backbone. This allows the bird to cook more evenly since all parts are exposed to the heat simultaneously. No more worrying about dry breast meat while waiting for the thighs to catch up.
Whenever I’m going to smoke a chicken these days, I always spatchcock it first. It just turns out so much better than when I don’t, and it’s become a bit of an obsession now. You won’t believe how tasty this chicken gets after smoking for a couple hours on the pellet grill.
Why You’ll Love It
- Speedy Cooking Time: Because the chicken is spread out flat, it cooks quicker and more evenly.
- Crispier Skin: The spatchcock method maximizes the skin’s exposure to the heat, allowing it to crisp up beautifully. Combine this with the brushed on butter or oil and you’ll be fighting over the crispy skin.
- Impressive Presentation: You will impress everyone at the table when you present this beautifully smoked bird.
» You might also like these Smoked Chicken Tacos.
Ingredients You Need
- Whole chicken – You can use whatever size chicken you want to cook. I made a 5-pound chicken for 6 people. The size of the chicken will change the cook time, so always use a meat thermometer to determine doneness.
- Chicken dry rub – I use our homemade chicken dry rub. You’ll want to season the whole chicken generously with it to impart flavor. If you don’t want to make your own, use any dry rub you like.
- Salt – This is optional. Season to taste.
- Butter or olive oil – Butter/oil gives the skin a nice crispiness and appearance. I don’t put it on until the chicken has reached 140° F(60°C), so the skin doesn’t crack. If you have an oil sprayer, use it for even distribution.
Equipment Needed
- Smoker – We use a Traeger Grills Pro 575 for most of our smoking, though I also have a Z Grills 700 series. Whenever we’re smoking something small, we use our Ninja Woodfire Outdoor Grill.
- Wood pellets – There are many types of pellets available. We like Traeger Signature blend or Bear Mountain Gourmet Blend. We also use apple wood for smoking chicken.
- Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.
- Kitchen shears or a sharp knife – This will help you spatchcock the chicken
- Cutting board – A cutting board with a small well around the outside is great for catching the chicken juice as you prepare it.
Pro Tips
- Make sure your kitchen shears or knife are sharp for easier and safer cutting.
- Be mindful of hygiene; raw chicken carries a risk of salmonella. Make sure to disinfect your cutting board and utensils after use.
- You can save the backbone of the chicken for another use. It’s great for making broth or soup.
- If your dry rub has salt in it you may not need the additional teaspoon of salt in the recipe. Season to taste.
How to Smoke a Spatchcock Chicken
Step 1: Spatchcock the Chicken
Place your chicken breast-side down on a stable cutting board. If your chicken is wet, you may want to pat it dry with paper towels for easier handling.
Identify the backbone of the chicken, which runs along the center of the bird when it’s breast-side down. You’ll be cutting along each side of this backbone to remove it.
Using your kitchen shears, start cutting along one side of the backbone, beginning at the tail end. You’ll need a bit of force here, especially when cutting through the rib bones.
Repeat the cutting process along the other side of the backbone. At this point, you should be able to completely remove the backbone from the chicken.
Open the chicken like a book, laying it flat on the cutting board, breast side up.
Step 2: Season & Smoke
Season the chicken with the dry rub. Allow it to rest for 10 minutes while your are preheating the smoker to 225° F(107°C). Don’t forget to stock the hopper with your preferred pellets (we like apple wood pellets for chicken).
If you’re wondering whether to brine the chicken, that’s up to you. I don’t usually take the time to do it because it turns out so well without it. But you can do so if you want.
Place the chicken on the smoker. Insert a leave-in thermometer into the thickest part of the breast meat, if you have one. Close the lid and let it smoke for about 2 hours, until the internal temperature of the chicken reaches 140° F(60°C).
PRO TIP: If you’re smoking your chicken on a Ninja Woodfire Grill, it won’t take as long as a regular pellet grill. Expect it to take about 2/3 the time.
Open the smoker and brush the chicken with melted butter or olive oil. I actually spray mine with the oil sprayer that I use for my air fryer. It works really well and gives an even distribution. Turn up the smoker to 300° F(149°C) and continue cooking until the chicken reaches 165° F(74°C).
Step 3: Slice & Serve
Remove the chicken from the smoker and let rest for 10 minutes before serving. This will allow the juices to redistribute so they don’t all come pouring out when you cut into it.
When you’re ready, use a sharp knife to cut the various pieces of the chicken for serving.
How to Store Smoked Spatchcocked Chicken
Cool It Down: After you’ve enjoyed your smoked spatchcock chicken, let any leftovers come to room temperature.
Wrap It Up: Use aluminum foil or plastic wrap to tightly wrap individual pieces, or place them in airtight containers.
Into the Fridge: Store the wrapped chicken or sealed container in the refrigerator. It should keep well for up to 6 days.
How to Reheat It
Oven Method:
- Preheat Oven: Set your oven to 350°F (175°C).
- Prep Chicken: Unwrap the chicken and place it in an oven-safe dish. To keep it moist, you can add a splash of chicken broth or water.
- Heat: Cover the dish with aluminum foil and bake for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Air Fryer Method:
- Prep Chicken: Unwrap your stored chicken pieces and set them in the air fryer basket.
- Heat: Air fry on 350° F(176°C) for 5 minutes, shaking the basket once during cooking.
What to Serve on the Side
For sides, there is an endless array of salads and veggies that would make a good choice. Here are a few of our favorites:
Questions About the Recipe
How long does it take to smoke a spatchcock chicken at 225 degrees?
It takes about 3 hours to smoke a spatchcocked chicken. 2 hours at 225°F(107°C), until the internal temperature of the chicken reaches 140° F(60°C). Then turn up the smoker to 300° F(149°C) and continue cooking until the chicken reaches 165° F(74°C).
Do you flip spatchcock chicken?
There is no need to flip a spatchcock chicken while it is smoking.
What temperature is spatchcock chicken done?
The spatchcock chicken is done when the internal temperature reaches 165° F(74°C).
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Smoked Spatchcocked Chicken
Equipment
- Pellets applewood is great for smoking chicken
- Kitchen shears or sharp knife
- Cutting board
Ingredients
- 1 whole chicken 3-6 pounds
- 1/4 cup (18 g) chicken dry rub see recipe
- 1 teaspoon (6 g) salt optional
- 2 tablespoons (28 g) salted butter or olive oil melted
Instructions
- Place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken open like a book, locate the breastbone, and press down firmly to flatten the bird.
- Pat the chicken dry with paper towels. Season the chicken with the dry rub and salt, if desired. Allow it to rest for 10 minutes.
- Preheat the smoker to 225° F(107°C). Don’t forget to stock the hopper with your preferred pellets (we like apple wood pellets for chicken).
- Place the chicken on the smoker. Insert a leave-in thermometer into the thickest part of the breast meat, if you have one. Close the lid and let it smoke for about 2 hours, until the internal temperature of the chicken reaches 140° F(60°C).
- Open the smoker and brush the chicken with melted butter or olive oil. Turn up the smoker to 300° F(149°C) and continue cooking until the chicken reaches 165° F(74°C).
- Remove the chicken from the smoker and let rest for 10 minutes before carving.
Notes
- Make sure your kitchen shears or knife are sharp for easier and safer cutting.
- Be mindful of hygiene; raw chicken carries a risk of salmonella.
- Make sure to disinfect your cutting board and utensils after use.
- You can save the backbone of the chicken for another use. It’s great for making broth or soup.
- If your dry rub has salt in it you may not need to add the teaspoon of salt. Season to taste.
Nutrition
Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.