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Smoked Spatchcock Chicken

Smoked Spatchcock Chicken, the easiest way to cook a whole chicken so it’s perfectly cooked and doesn’t take forever! Full of smoky flavor, this chicken is fall apart tender and no brine needed!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 399kcal
Author Lisa

Ingredients

  • 4-6 lb whole chicken
  • 2-3 tbs olive oil

Dry Rub*

  • 4 tbs brown sugar
  • 1 tbs garlic powder
  • 1 tbs paprika
  • 1 tbs chipotle powder
  • 2 teaspoon chile powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • Pinch of salt

Instructions

  • Mix together all the dry rub ingredients together in small bowl. Set aside.
    4 tbs brown sugar, 1 tbs garlic powder, 1 tbs paprika, 1 teaspoon pepper, 1 tbs chipotle powder, 1 teaspoon onion powder, 2 teaspoon chile powder, Pinch of salt
  • Preheat smoker to 225°F.

How to spatchcock chicken:

  • Locate the spine along the back of the chicken. Cut along the spine on both sides the remove it. You can save for making chicken both or throw away.
    4-6 lb whole chicken
    cutting left side of spine
  • Flip chicken over and locate the nob or cartilage/bone that is at the top the breast on the inside of the bird.
    breast bone cartilage close up
  • Using a sharp knife slice through this nob- it should be pretty easy. Then flip the bird over and lay out flat.
    cutting through breast bone cartilage
  • Drizzle with oil and sprinkle with dry rub.
    2-3 tbs olive oil
    adding dry rub to chicken
  • Smoke chicken until a thermometer reads an internal temperature reaches 140°F. Then turn your smoker up to 300°F and finish smoking until it reaches an internal temperature of 165°F. *
    spatchcock chicken on smoker
  • Once done smoking, allow chicken to rest for 10 minutes. Cut and enjoy!

Video

Notes

Tips and Tricks
  • *You can use any dry rub you like or mix up the one I used in this recipe.
  • *You can also just flip the chicken back over and press down where the knob is located, pressing hard enough to break that part and being able to lay the bird out flat.
  • *If you want crispy chicken skin, I recommend pulling the chicken off at 155°F and placing in an oven that has been preheated to 400°F for 5-10 minutes, until it reaches an internal temperature of 165°F.

Nutrition

Calories: 399kcal | Carbohydrates: 11g | Protein: 28g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 139mg | Potassium: 374mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1373IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg