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This smoked spatchcock chicken recipe comprises a whole chicken laid flat, covered in an tasty dry rub with just the right amount of smoke flavor.
Ever since I got a pellet grill last summer, I've been on a smoked recipe kick - from smoked pork tenderloin to smoked short ribs to a spatchcock smoked turkey to smoked boneless chicken thighs to smoked carnitas to smoked shrimp.
When I bought the grill, I was actually brand new to smoking, even though I've always loved dishes with a subtle smoke flavor.
I knew the first recipe I wanted to try was a smoked spatchcock chicken. A friend of mine had made it a couple of years prior and it was the moistest, most tender chicken I had ever had.
So after messing around with the rub and cooking time, I've perfected my version. You get a chicken loaded with flavor which has crispy skin and subtle smoke flavor. And while I admit this is hard to top, if you have some extra beer, try a smoked beer can chicken.
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Ingredient Notes
- Whole chicken - this recipe is meant for a 3-4 lb chicken. By spatchcocking it, you get an even and quicker cook.
- Sugar - by adding some sugar, you get some sweetness to offset the spices. Use light or dark brown sugar for the added molasses.
- Spices - the combination of spices adds just the right amount of heat to work with the sugar.
- Baking powder - the secret ingredient which helps crisp up the skin.
- BBQ sauce - you can add some BBQ sauce at the end so it get caramelized if you want or just serve on the side. Use your favorite. My go-to is Sweet Baby Ray's.
Step-by-Step Photos
Before spatchcocking the chicken, remove the giblets, neck and heart. To spatchcock it, place the chicken on a cutting board with the backbone facing up.
Use quality kitchen shears and cut along both sides of the backbone to remove it. Turn the chicken breast side up and press down to flatten it. You should feel a snap.
Mix the rub ingredients in a bowl and rub inside and outside the chicken. Place on a baking sheet and put in the fridge for 24 hours.
Smoke chicken for 30 minutes at 200°F before increasing temperature to 375°F. Cook until internal temperature reaches 165°F. Should be about 1 ½ hours total.
FAQs
It means you butterfly the chicken by cutting out the backbone and laying it open. It allows for a faster and more even cook.
This recipe is meant for a 3-4 lb chicken. If you use anything larger, the skin will more than likely burn before the chicken is actually done.
While technically not a brine, the spice mixture acts as a brine since you let it sit on the chicken 24 hours.
If short on time, you can just rub the spices in and throw in the smoker.
The first part of the cook is to impart smoke. You then raise the temperature to 375°F to finish cooking the chicken and get the skin crispy. It should take about 1 to 1 ½ hours, depending on the size of the chicken.
You know the chicken is done when you insert a thermometer in the thigh and it reaches 165°F. The key is finding the right part of the thigh and making sure the thermometer doesn't touch the bone.
You can but you will want to increase the temperature from 200°F to 250°F. If you smoke too long at 200, it will be overly smoky.
Also keep in mind, if you smoke at 250°F, the cook time will take longer. It will take 3-4 hours. I like to increase the temperature to get a crispy skin.
It is important for the smoked spatchcock chicken to rest. When the chicken reaches the correct temperature, remove from the smoker and cover loosely in aluminum foil for 15-20 minutes before slicing.
Letting it rest keeps the juices in the chicken.
Oven Option
If you don't have a smoker, you can roast the spatchcock chicken in the oven. Just place on a foil-lined baking sheet and cook at 450°F for about 45 minutes, or until done.
One benefit here, is you can use the drippings for some gravy.
Best Sides for Chicken
The beauty of this smoked chicken is it goes with pretty much everything. Some options include
- Slow Cooker Mashed Sweet Potatoes
- White Cheddar Mac and Cheese
- Maple Roasted Carrots
- Shaved Brussels Sprouts with Bacon
- Baked Cheddar Mac and Cheese
- Crispy Roasted Potatoes
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked chicken. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- If you smoke too long at 200°F, the chicken will be overloaded with smoke flavor. Smoke for max 30 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
- If you don't want to make your own spice rub, just use store-bought.
- When the chicken reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the chicken.
Other Chicken Recipes
If you’ve tried this smoked spatchcock chicken recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Spatchcock Chicken
Ingredients
- 1 (3-4 lb) whole chicken
- ¼ cup brown sugar
- 1 tablespoon sea salt
- 1 tablespoon baking powder
- 2 teaspoon black pepper
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
Instructions
- First, spatchcock the chicken by removing the giblets, heart and neck. Place the chicken on a cutting board with the backbone facing up. Use kitchen shears and cut along both sides of the backbone to remove it. Turn breast side up and press down to flatten it.
- Mix rub ingredients in bowl and rub outside the chicken. Place chicken on foil-lined sheet and put in fridge for 24 hours.
- Preheat smoker to 200°F. Smoke chicken for 30 minutes before increasing temperature to 375°F. Cook until internal temperature reaches 165°F.
Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- If you smoke too long at 200°F, the chicken will be overloaded with smoke flavor. Smoke for max 30 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
- If you don't want to make your own spice rub, just use store-bought.
- You know the chicken is done when you insert a thermometer in the thigh and it reaches 165°F. The key is finding the right part of the thigh and making sure the thermometer doesn't touch the bone.
- When the chicken reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the chicken.
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