Smoked Traeger Spatchcock Chicken

My husband is convinced that this Traeger Spatchcock Chicken is the best way to cook a whole chicken on the grill. And after our friends tried it, they had to agree.  We fired up our Traeger Ironwood Smoker for this spatchcock chicken whenever we can and the end result is smoky, tender, and juicy chicken with a crispy skin.

You won’t find a better smoked chicken recipe than this. The cook is always even because it is laid flat and this tender and juicy chicken will be a win for any level of smoker experience. And if you are having a lot of guests over, throw make some smoked drumsticks on the grill as well! Serve alongside skillet cream cheese corn and grilled potatoes and see your guests smiling ear-to-ear. 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.

Ingredient Highlight: Whole Chicken 

A whole chicken is the star of this recipe, and choosing a good one makes all the difference. Look for a bird that’s about 4–5 pounds so it fits comfortably on your smoker grates and cooks evenly. Air-chilled chickens tend to have crisper skin because they aren’t packed with excess water.

Why I recommend the Spatchcock Method When Grilling

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.

It also means you don’t have too cook it as long, keeps the breast meat juicy, and makes the skin beautifully crisp from edge to edge. Because the legs and thighs are level with the breasts, you avoid the common problem of underdone dark meat and overcooked white meat.

Prepping the Chicken Before the Grill

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.

How Long to Smoke Your Chicken?

Always cook to a temperature, not time. A spatchcock chicken is done when the internal temperature reaches 165°F  I recommend using a Meat Thermometer to check it its ready.

Storing Leftovers

Store in an airtight container in the refrigerator for 3 to 4 days. We recommend shredding any leftovers for easy storage and for freezing.

Best uses for leftover chicken: 

We eat this for dinner with sides or we shred it and put it in buffalo chicken dip, poppy seed chicken casserole, and leftover roast chicken salad. Alternatively, use leftovers in my one-pot chicken taco soup.