Use this simple method to make the best-smoked spatchcock chicken! Packed with smoky flavor, this chicken is perfect for those who want a quick, flavorful BBQ dinner.
Smoked spatchcock chicken has the perfect balance of earthy spice and savory flavor. This showstopper will leave you licking your fingers and coming back for seconds. We tested this BBQ chicken recipe using our Weber kettle, but you can use any grill or smoker.
For best results, use cherry, apple, or pecan wood for this spatchcock chicken recipe.
Spatchcock or not to Spatchcock?
We’ve made this smoked chicken both ways, and honestly, they both turned out delicious. However, we recommend spatchcocking the chicken if you want it to cook faster.
How do you spatchcock the chicken?
Use this method for poultry, including turkey, game hens, and more. For visual learners, this video is will guide you through the steps.
- Blot chicken with paper towels to remove excess moisture.
- Turn chicken, breast side down so that the back bone is facing upward.
- Use a pair of kitchen shears and cut on either side of the backbone to remove it from the chicken.
- Turn the chicken breast side up, pulling the back open.
- Press down firmly on the breastbone until the chicken lays flat.
How to smoke a spatchcock chicken
- Grill set-up: Prepare your charcoal grill for indirect cooking at 275 degrees F.
- Wood: Use pecan, cherry, or apple wood for this recipe.
- Season: Apply smoked chicken rub evenly to the chicken.
- Cook the chicken: Place the seasoned chicken on the grill, breast side up. Close the lid, and cook for 80-90 minutes.
- Spritz the chicken with room-temperature apple juice after 40 minutes of cooking.
- Crisp the skin: Once the chicken reaches an internal temperature of 175 degrees F, in the thighs, it’s time to move it to the hotter part of the grill. For a pellet grill, remove the chicken and increase the temperature to 375 degrees.
- Turn the chicken over and sear it breast side down for a few minutes to crisp up the skin.
- Resting and Serving: Transfer the chicken to a clean cutting board, and tent it with aluminum foil. Rest it for 10 minutes before carving and serving.
- Leftovers: Store remaining chicken in an airtight container in the refrigerator for up to 3 days. Freeze for up to 6 weeks.
Ways to use spatchcock chicken
Besides carving and serving this chicken with your favorite sides, you can also shred the chicken and use it in tacos, quesadillas, salads, casseroles, or soups. We’ve used them in spring rolls.
More chicken recipes to try!
- 1 whole chicken 3-3 1/2 pounds
- Smoked Chicken Rub
- Apple juice for spritzing
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Blot chicken with paper towels to remove excess moisture.
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Use a sharp knife or a pair of kitchen shears to remove the backbone from the chicken.
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Turn the chicken breast side up, pulling the back open.
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Press down firmly on the breastbone until the chicken lays flat.
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Apply smoked chicken rub evenly to the chicken, getting some of the spices under the breast skin (skin side).
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Prepare your charcoal grill for indirect cooking at 275 degrees F. Use pecan, cherry, or apple wood for this recipe.
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Place the seasoned chicken breast side up on the grill, replace the lid, and cook for 80-90 minutes.
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Spritz with room-temperature apple juice halfway through cooking.
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Once the chicken reaches 165 degrees F, it’s time to move it to the hotter part of the grill. For a pellet grill, remove the chicken and increase the temperature to 375 degrees.
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Turn the chicken over and sear it breast side down for a few minutes to crisp up the skin.
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Remove the chicken from the grill and tent it with aluminum foil. Let it rest for 10 minutes before carving and serving.
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Store leftover smoked spatchcock chicken in an airtight container in the refrigerator for up to 3 days. Freeze for up to 4 weeks.
Calories: 328kcal | Protein: 28g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 107mg | Potassium: 288mg | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
