Smoked Spatchcock Chicken – Easy and Fantastic on Traeger
A smoked spatchcock chicken might just be the showstopper you need for your next backyard barbecue. It’s my FAVORITE since this recipe takes a simple chicken and elevates it to a backyard BBQ centerpiece; using the ultimate convenience of a pellet grill (like a Traeger, Pit Boss, or other).
With its crispy skin, tender meat, and a distinct flavor only achievable through smoking, this spatchcocked chicken is an exciting twist on the typically bland bird.
Plus, chicken is healthy. That’s what we call a win win!
Why Smoked Spatchcock Chicken is awesome
Smoked Spatchcock Chicken presents several advantages over smoking a whole chicken:
- Even Cooking: Spatchcocking a chicken allows it to lay flat on the grill, ensuring even heat distribution. This prevents undercooked or overcooked sections.
- Quicker Cooking Time: Flattening the chicken reduces cooking time by allowing heat to penetrate faster. Enjoy your deliciously smoked chicken sooner; and with awesome smoke flavor!
- Crispy Skin: Spatchcocking exposes more of the chicken skin to heat, resulting in a flavorful and crispy exterior.
- Moist Chicken Breast: Whole chicken requires longer smoke times which tend to dry out chicken breast. Spatchcocking ensures less smoke time, allowing the breast to retain their moisture for juiciness.
- Easier Seasoning and Flavoring: Laying the chicken flat makes it easier to season and flavor every part, including the breasts. Enhance every bite with your favorite seasonings, marinades, or rubs.
You did what to the chicken?
The first time I served a spatchcocked bird was a turkey at Thanksgiving. My family was in the middle of eating and a family member commented on how delicious the Turkey was. I said, “Thanks! This is the first time I’ve made spatchcock turkey”.
This family member’s eyes got wide, they spit out the piece of turkey they were chewing, looked at me and said, “what did you do to the turkey”?
The room erupted in laughter. I still chuckle telling the story. Ha!
I just explained “Spatchcocking” is a technique for preparing turkey or chicken that involves removing the backbone and flattening the bird. They were greatly relieved!
Ingredients for this recipe:
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- Your favorite BBQ rub – I prefer Killer Hogs The BBQ Rubs as it’s my go-to rub
- Also, see section “How to make BBQ dry rub for Traeger Spatchcock Chicken” for a simple homemade rub
How to smoke a spatchcock chicken
- Preheat smoker: Set your Traeger pellet grill to 275°F (135°C).
- Prepare the Chicken: While it’s heating, spatchcock your chicken by removing the backbone using kitchen shears. Flip the chicken over and press it flat.
- Season the Chicken: Rub the chicken all over with your preferred barbecue rub, ensuring all parts are well covered. Don’t forget to season under the skin for maximum flavor.
- Smoke the Chicken: Place the chicken on the smoker, breast side up. Close the lid and let the chicken smoke for about 2 hours, or until it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. EVERY bird is different so don’t use time; use internal temperature as your doneness gauge!
- Rest and Serve: Once done, remove the chicken from the smoker and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the bird, ensuring a moist and tender result. After resting, carve your spatchcock chicken and serve.
Remember to monitor your smoker’s temperature throughout the process to ensure it remains steady.
How to slice or carve
Ok, I know this part can be intimidating. If I’m being honest, I’m not that great at carving chicken (or turkey for that matter).
For your viewing pleasure, I’ve provided some pics of the chicken I carved for this post but will also point you to a way better resource than myself for guidance. Just trying to be real with you…:)
How to spatchcock a chicken
To spatchcock a chicken:
- Start by placing the whole chicken on a steady surface breast side down.
- Using a good pair of kitchen shears, cut along both sides of the backbone, from the tail end to the neck.
- Flip the bird over, chicken breast side up, and press it down until it lies flat.
First Cut
Second Cut
Removing Backbone
Now your chicken is spatchcocked and ready for seasoning or smoking.
How to make BBQ dry rub for Traeger Spatchcock Chicken
- 1 tablespoon sea salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for heat)
How Long to Smoke Spatchcock Chicken
Please, please smoke chicken to a target internal temperature and NOT to a specific time. All times stated in this article are estimates only. Every chicken is different!
Per the USDA, chicken should be cooked to a minimum internal temperature of 165°F; measured by inserting a meat thermometer into the thickest part of the meat. I recommend shooting for 165°F in the chicken breast, and 175°F in the legs and thighs (since they have more fat). In my experience, legs and thighs will often even exceed 175°F before the breast reaches its target temperature of 165 degrees F.
As a rule of thumb, whole spatchcock chicken smoked at 275°F will take about 30 minute per pound. However, this time will vary with every bird.
Do I need BBQ Sauce for Smoked Spatchcock Chicken Recipe?
I don’t think you “need” bbq sauce but it only adds to the flavor! I say grab your favorite bbq sauce and roll with it.
Brush a little bbq sauce on towards the end of cooking and you can also serve it on the side for dipping.
What Are The Best Pellets For Smoked Chicken?
I’m going to be honest with you…after trying multiple specific woods, I honestly can’t taste much difference in the various wood types.
I recommend using a blend of pellets which typically include a mix of Hickory, Oak, etc. Most places who sell pellets offer blends (sometimes called “Competition Blend”).
The recommendations below are based on research and provided as a starting place for your information; but I say go with whatever you prefer.
- Mesquite: Offers an intense, earthy flavor. Best for those who prefer a strong, smoky taste.
- Hickory: Delivers a robust, smoky flavor that pairs well with chicken, enhancing its natural taste.
- Oak: Provides a medium-smoke flavor, which is more subtle than hickory, but strong enough to complement the chicken.
- Apple: Imparts a mildly sweet and fruity flavor, adding a unique touch to the smoked chicken.
- Cherry: Known for its slightly sweet and fruity taste, cherry pellets can give a unique flavor twist to any poultry dish.
- Maple: With its subtle, sweet, and smoky flavor, maple is great for a more delicate taste.
What to serve with this Spatchcock Chicken Smoker Recipe
Grilled Vegetables: A medley of grilled vegetables can provide a fresh, smoky complement to the chicken. This could include bell peppers, zucchini, asparagus, or corn on the cob.
Green Salad: A light and healthy green salad can help cut through the richness of smoked chicken thighs, providing a refreshing contrast.Meat thermometer recommendations
Grilled Corn on the Cob: Grilled with a bit of butter, salt, and pepper, this side dish adds both color and a nice crunch to the meal.
Mac and Cheese: This creamy, cheesy dish pairs well with almost any BBQ.
Creamy Coleslaw: The cool and tangy crunch of coleslaw makes it an excellent counterpart to the smoky richness of the chicken.
Baked Beans: Hearty and rich, baked beans can add a sweet and savory touch to your meal.
Cornbread: Moist, sweet cornbread is a classic side for any BBQ dish.
Potato Salad: A creamy, cool potato salad can balance out the smoky, hearty flavor of the chicken
More great resources…
How Long to Smoke Brisket at 225
Don’t have a smoker? — Check out this guide for choosing the Best Smoker for Beginners
Check out this oven version of Spatchcocked chicken
Spatchcocked Smoked Chicken Recipe FAQs
Is spatchcock chicken a whole chicken?
With the exception of the backbone removed in the process, yes!
Can I make smoked spatchcock chicken on charcoal or gas grill?
Yes, you can make this recipe on a gas or charcoal grill. The key is to control the temperature well and create a smoky environment. Remember to monitor the temperature regularly to ensure the chicken is cooked perfectly.
How long does it take to make smoked spatchcock chicken at 225 degrees?
The smoking time for a spatchcock chicken at 225 degrees varies depending on the size of the bird, but on average, it should take about 2.5 to 3 hours.
However, the most reliable way to check if the smoked chicken is done is by using a meat thermometer. The chicken is safe to eat when the thickest part of the breast reaches an internal temperature of 165 degrees Fahrenheit.
How long to smoke a spatchcock chicken at 325?
It should take about 1 to 1.5 hours to fully cook on average. Remember, the internal temperature reaching 165 degrees Fahrenheit at the thickest part of the breast indicates doneness.
What is the best temperature to smoke a spatchcock chicken?
The ideal smoking temperature is 225-250°F. This range ensures thorough cooking without drying out the meat, imparting a rich, smoky flavor.
How long to grill spatchcock chicken at 350?
To be clear, at this high of a temperature you are grilling instead of smoking. With that out of the way, grilling a spatchcock chicken at 350°F typically takes approximately 45 minutes to 1 hour to ensure it’s thoroughly cooked.
What type of wood chips should I use for smoking a spatchcock chicken?
The choice of wood chips largely depends on your personal preference, but fruitwoods like apple or cherry, or hardwoods like hickory or oak, are often recommended for poultry. These types of wood impart a mild, sweet, or robust smoky flavor to the chicken.
How to keep the chicken moist while smoking?
To keep the spatchcock chicken moist while smoking, brine the chicken before cooking. A simple brine solution of salt and water can help the meat retain moisture during the smoking process. You can also baste the chicken with its juices or a marinade of your choice throughout the cooking process to maintain moisture and enhance flavor.
How long should I rest the spatchcock chicken after smoking?
After smoking, let the spatchcock chicken rest for about 10-15 minutes before you carve it. This allows the juices to redistribute throughout the chicken, resulting in a more succulent and flavorful meat.
