Use this simple method to make the best-smoked spatchcock chicken! Packed with delicious smoky flavor, this chicken is perfect for those seeking a quick and flavorful BBQ meal.

Smoked spatchock chicken has the perfect balance of earthy spice and savory goodness. It will leave you licking your fingers and reaching for more. We tested this recipe using our kettle, but you can use any grill or smoker.

For best results, use cherry, apple, or pecan wood for this spatchcock chicken recipe.

Ingredients

• 1 whole chicken, 3-3 1/2 pounds
• Smoked Chicken Rub
• Apple juice for spritzing
• A reliable instant-read meat thermometer

Spatchcock or not to Spatchcock?

We’ve tried smoking chicken both ways and honestly, they both turned out delicious. However, we recommend spatchcocking the chicken if you desire a faster cooking time.

How do you spatchcock the chicken?

Use this method for poultry. Try it turkey, game hens, and more.

• Blot chicken with paper towels to remove excess moisture.
• For visual leaners, this video is will walk you through the steps.
• Turn chicken 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.

Making smoked 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 with room-temperature apple juice halfway through 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. Let it rest for 10 minutes before carving and serving.
• Leftovers: Store remaining spatchcock chicken in an airtight container in the refrigerator for up to 3 days. Freeze for up to 4 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!

• Peruvian Chicken
• Smoked Chicken
• Easy Chicken Injection Marinade

Print

Smoked Spatchcock Chicken

Use this simple method to make the best-smoked spatchcock chicken! Packed with delicious smoky flavor, this chicken is perfect for those seeking a quick and flavorful BBQ meal.

Course Main Course

Cuisine Japanese

Keyword spatchcock chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5 People

Calories 328kcal

Ingredients

• 1 whole chicken 3-3 1/2 pounds
• Smoked Chicken Rub
• Apple juice for spritzing

Instructions

• Blot chicken with paper towels to remove excess moisture.
• Use a sharp knife or a pair of kitchen shears to remove the backbone from the chicken.
• Turn the chicken breast side up, pulling the back open.
• Press down firmly on the breastbone until the chicken lays flat.
• Apply smoked chicken rub evenly to the chicken, getting some of the spices under the breast skin (skin side).
• Prepare your charcoal grill for indirect cooking at 275 degrees F. Use pecan, cherry, or apple wood for this recipe.
• Place the seasoned chicken breast side up on the grill, replace the lid, and cook for 80-90 minutes.
• Spritz with room-temperature apple juice halfway through cooking.
• 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.
• Turn the chicken over and sear it breast side down for a few minutes to crisp up the skin.
• Remove the chicken from the grill and tent it with aluminum foil. Let it rest for 10 minutes before carving and serving.
• Store leftover smoked spatchcock chicken in an airtight container in the refrigerator for up to 3 days. Freeze for up to 4 weeks.

Nutrition

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

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