Smoked Spatchcock Chicken is a super easy way to smoke a whole chicken. Since we are using the spatchcock method (aka butterfly) the bird will cook faster and more evenly – we included tips to get that nice crispy skin too! Don’t forget that dry rub – the flavor is absolutely amazing.
Easy Smoked Spatchcock Chicken
This smoked spatchcock chicken recipe is packed with flavor, tender, juicy and so delicious – the perfect recipe for your next cookout. We have an optional smoked chicken brine and have included a smoked chicken dry rub in the recipe card below. We tested this one on a Traeger, but feel free to use any pellet grill! Serve with some smoked potatoes, smoked broccoli, mexican street corn salad or watermelon mint salad -maybe whip up a batch of Frozen Strawberry Margaritas! And if you like this recipe be sure and try our Smoked Beer Can Chicken!
Got leftovers – make sure you try our Smoked Chicken Salad!
What You Will Need
- whole chicken: ensure it is fully thawed – then follow the instructions below to learn how to spatchcock your chicken.
- olive or avocado oil: rub this all over the chicken so the dry rub sticks to it and it helps keep the chicken nice and moist.
- butter: we use this to baste the chicken as is smokes.
- smoked chicken dry rub: we use this homemade smoked chicken dry rub (recipe included in recipe card).
Why Spatchcock a Chicken
Spatchcocking a chicken (aka butterfly) allows the chicken to lay flat. As a result, the chicken cooks more quickly and evenly than a whole smoked chicken since we don’t have to worry about the cavity. If you like this method be sure and try our grilled spatchcock chicken!
How Long Does it Take to Smoke a Spatchcock Chicken at 225 Degrees
It takes approximately 3 hours and 30 minutes to smoke a 4 lb spatchcock chicken. That being said, the best way to track when your bird is done is to keep an eye on the internal temp. Every smoker can be different and there are always so many variables at play when when determining how long it will take to become fully cooked (such as humidity, hot spots on your smoker, wind, etc). Use an internal meat thermometer or probe to track your internal temp – if you feel like your internal temp is plateauing you can always turn up the heat a bit (say to 235 or even 250) towards the end of cooking time.
How to get Crispy Skin on a Smoked Spatchcock Chicken
If you want a more charred/crispy skin finish pull your chicken off when it hits about 160 degrees internal temp. Either have a grill preheated to high heat (500 degrees F.) or crank up your smoker as hot as it will go and carefully place your chicken down (breast side down/skin side down) for about minute or two (or until the skin is charred). Remove and let rest.
Other Smoked Recipes You Might Like
- Smoked Beer Can Chicken
- Smoked Pork Chops
- Smoked Pork Loin
- Smoked Pork Shoulder
- Smoked Pork Belly
- Smoked Pork Tenderloin
How to Smoke a Spatchcock Chicken
Place chicken on a poultry-safe cutting board and flip chicken over so that it is breast side down. The backbone will now be running right down the middle of the chicken. Take a pair of sharp kitchen shears/kitchen scissors and cut along one side of the backbone.
Next, using a sharp knife cut into the cartilage at the top of the breastbone so that when you flip the chicken over it will lay flat.
Flip the chicken over and press down on the breast bone until you hear and feel a small crack.
Pat dry. Rub all over with either softened butter or olive oil. Season generously – don’t forget to season under the skin too.
Place on the smoker and follow the directions in the recipe card below.
Let rest before carving and serving.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Smoked Chicken Thighs
Smoked Chicken Wings
Smoked Chicken Breasts
Smoked Chicken Legs
Smoked Spatchcock Chicken
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Smoker
- Cuisine: American
Description
Smoked Spatchcock Chicken (crispy skin) – a delicious and easy smoked spatchcock chicken recipe with homemade dry rub!
Ingredients
Chicken:
- Approx. 4 lb whole chicken
- 2–3 tablespoons olive or avocado oil
- 2–3 tablespoons butter, melted (for basting)
Dry Rub:
- 1 tablespoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 tablespoon dried oregano leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
Instructions
- (Optional) Make a batch of our Smoked Chicken Brine and let your whole chicken brine for 12-24 hours. Remove from brine and pat dry.
- Preheat smoker to 225 degrees F.
- Ensure the chicken is fully thawed and prep by removing any gizzards that are stuffed inside the cavity.
- Place chicken on a poultry-safe cutting board and flip chicken over so that it is breast side down.
- The backbone will now be running right down the middle of the chicken. Take a pair of sharp kitchen shears/kitchen scissors and cut along one side of the backbone.
- Then cut along the other side of the backbone.
- Remove the backbone (feel free to freeze it and use it the next time you make homemade chicken broth).
- Next, using a sharp knife cut into the cartilage at the top of the breastbone so that when you flip the chicken over it will lay flat. Alternatively, you can press down on each of the wings at the same time and the breastbone will simply crack, allowing you to flip it over and lay the chicken flat. Once you flip the chicken over feel free to press down on the breast bone until you hear and feel a small crack.
- Pat the chicken dry with a clean paper towel.
- Drizzle with olive oil and ensure fully coated.
- Combine Smoked Dry Rub ingredients and rub all over (under the skin where you can) and in every nook and cranny.
- Place chicken (breast side up) on the smoker and close the lid.
- Baste every 30 minutes or so with the melted butter (be quick though!).
- Cook until the internal temperature reaches 165 degrees F, approximately 3-4 hours. (See Notes about getting a nice crispy skin finish). Use a digital meat thermometer or probe to track the internal temp.
- Remove from smoker and let rest 10-15 minutes (cover with aluminum foil).
Notes
- Smoke Time: the best way to track when your bird is done is to keep an eye on the internal temp. Every smoker can be different and there are always so many variables at play when when determining how long it will take to become fully cooked (such as humidity, hot spots on your smoker, wind, etc). Use an internal meat thermometer or probe to track your internal temp – if you feel like your internal temp is plateauing you can always turn up the heat a bit (say to 235 or even 250) towards the end of cooking time.
- Brine: if you want to brine our Smoked Chicken Brine before you smoke – feel free! It still turns out amazing even without the brine, but if you have time and want to try something different it is a good one!
- Hot Finish/Crispy Skin: if you want a more charred/crispy skin finish pull your chicken off when it hits about 160 degrees internal temp. Either have a grill preheated to high heat (500 degrees F.) or crank up your smoker as hot as it will go and carefully place your chicken down (breast side down/skin side down) for about minute or two (or until the skin is charred). Remove and let rest.
- Pellets: you really can’t go wrong with your pellet choice, but we love apple, cherry, hickory, mesquite or pecan.
- BBQ Sauce: want to make things saucy – brush on some bbq sauce for the last 10-15 minutes and crank up the heat so the sauce gets tacky.
Caitlin says
We made this recipe this week and it was delicious. Super easy and the flavor of the spice rub was DELICIOUS. We will definitely keep this one in our rotation.
Erin says
Yay! So happy to hear that, Caitlin! Thanks so much for taking the time to leave a review!