Smoked Spatchcock Chicken is the best way to cook a whole chicken. We fired up our Traeger Smoker for this spatchcock chicken to smoke and the meat is smoky, tender, and juicy.
Introducing smoked spatch chicken! You won’t find a better smoked chicken recipe than this. Cooked evenly because it is laid flat, this tender and juicy chicken will be a win for any level of smoker experience. Not only is it delicious, but it is also full of flavor that can’t be beaten. With a pair of kitchen shears and our cooking instructions, it’s a great alternative to traditional roasting methods.
Ingredients for Spatchcock Chicken
- Whole Chicken
- Olive Oil
- Dry Rub – Use any dry rub you prefer. These are our 2 favorites: Nick’s Special Seasoning or Kosmo’s Q – Dirty Bird.
What Pellet is Best for Smoking Spatchcock Chicken
All these types of pellets work great for Smoked Spatch Chicken.
- Signature Blend
How to Make Smoked Spatchcock Chicken
Experience the juicy, flavorful of our Traeger-smoked Spatchcock Chicken! To make this classic dish, the backbone is removed and the breastbone of the chicken is broken, letting it lay flat on the grill for faster and more even cooking.
First, use sharp kitchen shears to remove the spine of the chicken. Start at the bottom of the chicken. Start on the left side of the spine and cut all the way up to the neck. Next, starting at the bottom and to the right of the spine cut all the way up to the neck. Discard the spine. Turn the chicken over and press down on the center until you hear the breastplate break.
Next, pat dry your chicken. This is important to get the skin as crispy as possible.
Using your fingers, separate the skin from the meat. Put seasoning in your hand and slide your hand underneath the skin and rub the seasoning into the meat. Slide the pats of butter between the skin and the meat.
Rub the entire outside of the chicken with olive oil. Season generously with your rub.
Set the Smoker to 180 degrees for 30 minutes. Then set it to 375 until the internal temperature of the chicken reaches 165 degrees.
There is no need to brine your chicken before smoking.
We used our Traeger Ironwood for 885 this Spatchcock Chicken recipe.
How Long to Smoke
Always cook to a temperature, not time. A spatchcock chicken is done when the internal temperature reaches 165°F We use the Meater Thermometer.
Store in an airtight container in the refrigerator for 3 to 4 days. We recommend shredding any leftovers for easy storage and for freezing.
- 1 Whole Chicken
- 2 Tbsp Olive Oil
- 8 Tbsp Butter
- 2 Tbsp Dry Rub, divided.
- Using kitchen shears remove the spine from the chicken. Turn the chicken over and press down to break the breastplate.
- Pat dry the chicken. Using your fingers separate the skin from the meat. Put 1 tablespoon of dry seasoning in your hand and slide your hand underneath the skin and rub the seasoning into the meat. Slide the 8 tablespoons of butter under the skin and spread it out evenly.
- Rub the entire chicken with Olive Oil. Season with 1 tablespoon of dry rub.
- Set the Smoker to 180° F. for 30 minutes. Then set it to 375° until the internal temperature of the chicken reaches 165°.
Read article above for more detailed instruction on how to cut out the spine of the chicken.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 128mgSodium: 204mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 27g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.