Step 1

Place the chicken with the breast side facing downwards.

Step 2

Locate the spine, and cut either side of the backbone all the way along the bird.

Step 3

Pull out the spine, and clean out the hollow cavity of the bird. Sometimes there are bits of liver and heart in the cavity, so it’s best to clean that out.

Step 4

Then flip over the bird, and have the breast facing upwards.

Step 5

Hold your hands over the bird as if you are about to perform CPR.

Step 6

Press down on the breast until you hear a crack. Your bird will then be spatchcocked and ready for the grill.

Step 7

Fire up your Traeger to around about 300° F.

Step 8

Dry the chicken with a paper towel to ensure you get crispy skin.

Step 9

You can apply a binder to the chicken, allowing the rub to stick much better. However, this step is optional. I use either olive oil or yellow mustard.

Step 10

Apply a layer of seasoning with salt, pepper, and garlic. Then apply a layer of your favorite barbecue rub. Beware of the salt content if you’ve already salted the chicken.

Step 11

Choose a mild smoking wood such as apple or cherry, or a 50/50 mix over fruitwood with a strong smoking wood such as hickory or oak. Pecan is always a safe choice.

Step 12

Place the spatchcocked bird on the grill.

Step 13

Spray the chicken every 30 minutes with olive oil spray or cooking spray.

Step 14

Cook for 1 and 1/2 hours, and monitor the internal meat temperature.

Step 15

Ensure the internal meat temperature of the chicken reaches 165° F in the breast and 170° F in the thigh.

Step 16

Let the chicken rest for 20 minutes, and then slice