Smoked Spatchcock Chicken

smoked spatchcock chicken side view

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Spatchcoking is simply a method of cooking where you split the chicken and lay it out flat while cooking.  The advantage is that it cooks very evenly and quickly.

 

Here’s how to do it step by step.

Split the chicken

Split chicken
Using a sharp knife or snips, cut the backbone right down the middle.
We are going to flatten the chicken to open up the surface area exposed to the heat.

Apply Seasonings to the Carcass

Season chicken
Be bold and apply a variety of complimentary seasonings.
Salt, pepper, garlic, paprika, and onion are all good choices but you are certainly not limited to these. Use whatever you like most.
Chicken always tastes better when the seasonings are applied first so that they cook into the meat.

Fire up the Smoker

Fire up the smoker
Load the smoker with your favorite wood, then fire it up.

Set the Temperature

smoker temperature
Set the temperature to 350 degrees and allow the smoker to warm up.

Position the Chicken on the Grill

begin cooking chicken
Put the chicken on the grill inside down and begin to smoke. Keep the door closed and don’t check for 45 minutes.

Cook Until Done

end view Smoked spatchcock chicken
The chicken will be done quickly using a spatcock technique.
It takes between 45 minutes to an hour until the chicken is done. The size of the chicken determines the cooking time. Most birds are done under an hour, but large chicken could go as long as 1 hour and 15 minutes. Cook until the juices run clear all the way through.
The great thing about spatchcocking, is that drying out due to slight overcooking is not much of a problem. Just don’t go overboard.

 

Let the Chicken Rest

Tented chicken
Remove from the grill, cover with aluminum foil, then let it rest for at least 10 minutes. This step evens out the moisture and it critical for the best results.

Recipe

Smoked Spatchcock Chicken
 
Author:
Recipe type: Entree
Ingredients
  • One chicken
  • Salt
  • Pepper
  • Garlic Seasoning
  • Onion Seasoning
  • Mild wood pellets such as alder, cherry, and hickory
Instructions
  1. Prepare chicken by cutting down the back bone.
  2. Season well with salt, pepper, garlic, and onions. You can also substitute with whatever you have on hand. The smoker adds a great deal of flavor so the goal is to complement the two together.
  3. Smoke at 350 degrees for a minimum of 45 minutes until done. Make certain that the juices run clear, especially at the thickest part of the chicken. The leg quarters should be checked with an instant thermometer.
  4. Remove from the smoker, cover with aluminum foil and let it rest for at least 10 minutes. This will redistribute the juices.

 

 

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