smoked spatchcock chicken

Smoked Spatchcock Chicken

chicken

avocado oil or olive oil

onion powder

teaspoon garlic powder

paprika

thyme

salt

cumin

black pepper

Prepare the rub by combining the onion powder, garlic powder, paprika, thyme, salt, cumin, and pepper. Set aside.

Remove the bag of giblets from the chicken (if included) and discard or reserve for another use. Pat the chicken dry with paper towels.

Place the chicken breast-side down on a cutting board. Using kitchen shears or scissors, cut along one side of the backbone from tail to neck. Rotate the chicken 180 degrees and make another cut along the other side of the backbone. Remove the backbone and discard (or reserve for another use like soup or bone broth).

Using your hands, separate the two sides of the back and press down firmly with your palms to flatten. With the breast side facing up, tuck the wing tips up and over themselves to secure them.

Rub the skin with the oil then season the entire chicken with the rub.

Place the chicken breast side up on the grill grate over indirect heat. Cook for 45-50 minutes or until an instant-read thermometer or temperature probe inserted into the thickest part of the breast registers 165°F. Remove chicken to a clean platter or baking sheet. Tent loosely with foil and allow to rest for 10 minutes before serving. 

A Smoked Spatchcock Chicken is my favorite way to get maximum favor from my smoker while also achieving a perfectly and evenly cooked whole chicken. The Cherry Chipotle BBQ Sauce is just the magical icing on an already delicious cake.

Smoked Spatchcock Chicken with Cherry Chipotle BBQ Sauce

olive oil

2-3 Tablespoons Signature Sweet Rub (Recipe linked in notes.)

Cherry Chipotle BBQ Sauce

Spatchcock the chicken.

Spatchcock the chicken. Place your chicken breast side down on a large cutting board. Using sharp kitchen shears, cut up both sides of the back bone, from tail to neck. Remove the backbone completely and turn the chicken over to the breast side. Carefully spread apart the back and press down gently on the breast until the bird lays nice and flat on your cutting board. Tuck the wing tips behind the back and adjust the legs until they are fairly symmetrical.

Season the spatchcock chicken.

Season the spatchcock chicken. Pat down your chicken with a paper towel and then drizzle with the olive oil. Rub all across the skin. Season your chicken all over with the sweet rub (even the back side!)

Begin smoking.

Begin smoking. Preheat your smoker to 225 degrees F for indirect cooking with a light wood smoke. Place your chicken on the smoker and cook for 4-5 hours, or until the internal temperature reaches 150 degrees F in both the breast and thigh meat.

Sauce and finish smoking.

Sauce and finish smoking. Brush the chicken with the Cherry Chipotle BBQ Sauce (or sauce of your choice) and cook for an additional 25-30 minutes or until the internal temperature reaches 165 degrees F.

Rest and serve.

Rest and serve. Let the chicken rest for 10-15 minutes before slicing and serving.

https://www.youtube.com/watch?v=h5YN0rN9Hn8

RECIPE HERE: https://heygrillhey.com/spatchcock-smoked-chicken-cherry-chipotle-bbq-sauce/
My Sauces, Rubs and Merch: https://heygrillhey.com/store

A Smoked Spatchcock Chicken is my favorite way to get maximum favor from my smoker while also achieving a perfectly and evenly cooked whole chicken. The Cherry Chipotle BBQ Sauce is just the magical icing on an already delicious cake.

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BEAUTIFUL Spatchcock Smoked Chicken with CHERRY CHIPOTLE BBQ SAUCE on the Masterbuilt 800 | How-To

If you've never smoked a spatchcock chicken, then you've definitely been missing out on one of the best ways to cook a whole chicken.

Smoked Spatchcock Chicken With Crispy Skin

chicken,

Italian seasoning

garlic powder

paprika, preferably smoked

mustard

brown sugar

cayenne pepper, optional

Air dry the spatchcock chicken before smoking

This is the key to tasty, crispy skin! If you have the time, place the spatchcock on a wire rack, coat evenly in 2 tablespoons of Kosher salt (under and over the skin), and refrigerate uncovered for up to 24 hours to remove any excess water from the skin. This will help help make the skin crispy when smoking the spatchcock chicken.

Preheat the smoker

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.

Mix together seasonings

In a medium sized bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using).

Spatchcock the chicken

Place the chicken breast side down. Using kitchen shears, cut along each side of the chicken’s backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the seasoning mixture, over and under the skin.

Smoke the spatchcock chicken

Place spatchcock chicken in the smoker breast side up and smoke at 225°F until it hits an internal temperature of 110°F in the thickest part of the breast, approximately 45 minutes depending on the size of the chicken. I recommend using an internal meat thermometer to easily keep track the temperature.
Once the smoked spatchcock chicken hits the target temperature of 110℉, increase the temperature of the smoker to 400℉. Continue to cook until it reaches an internal temperature of 160℉ in the thickest part of the breast. The smoked spatchcock chicken will continue to cook once removed from the smoker and eventually reach a final temperature of 165℉ in the breast. Remember, always cook to temperature and not time!

Rest the smoked spatchcock chicken

Remove the smoked spatchcock chicken from the smoker and transfer it to a carving board. Let it rest on the counter for at least 20 minutes. This will allow the juices to redistribute back into the meat and not run out when slicing. There's no need to tent it with foil as it will make the skin soggy.

Serve the smoked spatchcock chicken

Once the chicken has rested for at least 20 minutes, carve it and serve. Enjoy!

This spatchcock smoked chicken recipe comprises a whole chicken laid flat, covered in an tasty dry rub with just the right amount of smoke flavor.

(3-4 lb) whole chicken

tbsp sea salt

tbsp baking powder

tsp black pepper

tsp smoked paprika

cayenne pepper

First, spatchcock the chicken by removing the giblets, heart and neck. Place the chicken on a cutting board with the backbone facing up. Use kitchen shears and cut along both sides of the backbone to remove it. Turn breast side up and press down to flatten it.

Mix rub ingredients in bowl and rub outside the chicken.

Preheat smoker to 200°F. Smoke chicken for 30 minutes before increasing temperature to 375°F. Cook until internal temperature reaches 165°F.

Smoked spatchcock chicken on the pellet grill makes it tender and juicy with crispy skin. Sip Bite Go’s EPIC recipe will show you how to smoke Traeger spatchcocked chicken to perfection. Time to fire up the smoker! | sipbitego.com

EPIC Crispy Skin Smoked Spatchcock Chicken Recipe | Sip Bite Go

chicken (I’ll teach you how to spatchcock it)

tbsp BBQ rub (or any chicken / poultry dry rub seasoning you’d like)

butter

tbsp parsley (or fresh herbs

Preheat

Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.

Prep whole chicken for smoking

Prep whole chicken for smoking. (skip if you’re smoking an already spatchcocked chicken) Remove whole chicken from packaging and discard extra chicken parts (giblets). Rinse if desired.

Spatchcock whole chicken

Spatchcock whole chicken by flipping it so the back bone side is up (breast side down) on a large cutting surface. I like to use a baking sheet with a rim to catch chicken juice. And I like to use gloves and kitchen shears. Cut along each side of the backbone, remove and discard it.

Flip spatchcocked chicken upside down

Flip spatchcocked chicken upside down (breast facing up) and push on the breast, to flatten it out and help it smoke evenly. This should break the breast bone so it lays flat.

Season spatchcocked chicken

Season spatchcocked chicken by first patting it dry with paper towel, to help the seasonings stick. Then drizzle on olive oil and rub it in with a good ol’ massage. Lastly, sprinkle seasonings all over the chicken (as much as you’d like), and rub in the seasoning.

Smoke chicken for 30 minutes at 225 degrees F.

Smoke chicken for 30 minutes at 225 degrees F. Place the spatchcocked chicken in the smoker, directly on the grill grates, with breast side up. Close the lid to the Traeger and hit the “super smoke” button. This will help you get more smoke flavor from the pellet grill. Basically, you’re going to blast it with a smoky flavor for a half hour at a low smoke temperature, then crank it up in the next step.

Heat pellet smoker to 400 degrees F

Crank the smoker up to 400 degrees F, while leaving the partially smoked spatchcock chicken in there. Continue smoking the bird. NOTE: This is a good time to add a thermometer to the chicken, if you have a probe you can leave in while smoking (see my recommendations in this post).

Brush on melted butter

Brush on melted butter (optional step for extra crispy skin) when spatchcock chicken smokes to about 15 degrees LESS than your desired done temp, it’s time to brush on melted butter. For this recipe demonstration, that targeted &quot;done temp&quot; for me was around 165 degrees F or 170 degrees F (so butter was brushed on around the chicken reaching 150-155 degrees F internally).  (Now, some people like to smoke whole spatchcocked chickens to 180 degrees F. So do what’s right for you.)

Crank the smoker up to 450 degrees F

Crank the smoker up to 450 degrees F to finish smoking with crispy skin.

Remove Traeger spatchcock smoked chicken

Remove Traeger spatchcock smoked chicken when the internal temperature reaches 165 degrees F (or 170, 180 depending on your preference) as measured with an internal read thermometer in the thickest part of the chicken thigh. (Also see how to make smoked chicken thighs - they’re so good!)

Finish smoker spatchcocked chicken

Finish smoker spatchcocked chicken with a sprinkle of fresh herbs, if desired. Rest for 20 minutes, slice / carve, and enjoy.

Friend is bringing split chickens over can I do this with them ?

Loved this recipe. I had done whole chickens in the past, but the spatchcock has a better result. Also, if you fire up the grill, might as well cook two of them at a time. Eat one off the grill, and pull the second for other recipes calling for cooked chicken.

Absolutely perfect! I adjusted a turkey spatchcock recipe to follow this one because the flavor &amp; skin was so delicious.

https://www.youtube.com/watch?v=yqu5AObQ9o8

Traeger Smoked Spatchcock Chicken is a popular Sunday supper meal for my family! RECIPE: https://sipbitego.com/smoked-spatchcocked-chicken 

It easily serves everyone in my family. Just pair it with some roasted vegetables and you’re good to go. 

Just spatchcock the chicken, season, and toss it on the smoker at 225 degrees F. Up the temp to 400 then 450 degrees F to finish for extra crispy skin. Carve and enjoy! 

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