Video – Step by Step Guide to Smoking Spatchcock Chicken

For those who prefer a visual guide, our step-by-step video demonstrates the entire process of spatchcocking and smoking a chicken. Watch how we prepare the bird, apply the seasoning, and achieve that perfect smoky finish with crispy skin.

Why Smoked Spatchcock Chicken is the Ultimate Choice

The spatchcock method, also known as butterflying, involves removing the backbone of a whole chicken. This allows the bird to be laid completely flat on your smoker or grill rack, resulting in a significantly more uniform cooking surface. This simple yet revolutionary technique eliminates the common problem of unevenly cooked chicken, where breasts dry out before thighs are fully done. By laying flat, all parts of the chicken are exposed to the heat and smoke equally.

• Unbelievably Juicy & Evenly Cooked Chicken: The primary benefit of spatchcocking is consistent heat distribution. The chicken cooks flat, ensuring that the breast and thigh meat reach their ideal temperatures simultaneously, preventing dry spots and ensuring every bite is succulent.
• Infused with Rich Smoked Flavor: Cooking low and slow, even for a short initial period, allows the chicken to absorb incredible smoky aromas, giving it a depth of flavor that baking or roasting simply cannot match.
• Remarkably Faster Cooking Time: A spatchcocked chicken cooks much quicker than a traditional whole chicken because of its flattened profile. More surface area is exposed to direct heat, reducing overall cooking time and getting dinner on the table sooner.
• Achieve Perfectly Crispy Skin: The flattened bird allows for better airflow and more direct heat contact with the skin. Our two-stage smoking process, which finishes at a higher temperature, is specifically designed to render the fat under the skin, resulting in an irresistibly crispy exterior.

Once you experience the superior taste and texture of a smoked spatchcock chicken, you’ll understand why this preparation method becomes a permanent staple in your cooking repertoire. It truly redefines what perfectly cooked chicken should be.

Expert Tips for Prepping Your Chicken for Smoking

Preparing your chicken using the spatchcock method is straightforward and crucial for achieving an evenly cooked, juicy result. This technique involves butterflying the bird, which ensures consistent heat penetration across all parts of the chicken, eliminating the risk of dry breasts while waiting for the thighs to cook through.

• Begin by placing the chicken breast-side down on a sturdy cutting board. Locate the backbone running down the center. Using a sharp pair of kitchen scissors, also known as poultry shears, carefully cut along each side of the backbone. Apply firm, steady pressure, as the bones can be tough. Once both sides are cut, remove the entire backbone section.
• After removing the backbone, reach inside the chicken cavity and remove any giblets (neck, heart, liver) that may be present. These are often packaged in a small bag and can be reserved for gravy or stock if desired.
• Flip the chicken over so the breast side is now facing up. Place the palm of your hand firmly on the breastbone (the prominent bone in the center of the breast) and press down with considerable force. You should hear a crack; this means the breastbone has broken, allowing the chicken to lie completely flat. This step is vital for even cooking.
• Once flattened, use your fingers to gently loosen the skin from the breast meat. This creates a pocket where you can apply seasoning directly to the meat, enhancing flavor and promoting crispier skin.

Rinsing and Drying the Bird for Optimal Results

After spatchcocking, it’s a good practice to rinse the chicken under cold, fresh running water. This helps to remove any small bone fragments or residual bits that might have resulted from cutting out the backbone. Once rinsed, thoroughly pat the entire chicken dry with paper towels, both inside and out, and particularly under the skin. A dry surface is paramount for achieving that desirable crispy skin during the smoking process.

Perfect Seasoning for a Flavorful Spatchcock Chicken

Seasoning is where you truly infuse flavor into your smoked chicken. Start by generously rubbing the entire chicken—inside, outside, and under the skin—with a light coating of olive oil. The oil acts as a binder for your rub and, crucially, helps the skin crisp up beautifully, which is often considered the best part of the chicken!

Next, apply your favorite dry rub liberally to both sides of the bird. Don’t forget to season thoroughly in between the skin and the breast meat, where the olive oil was applied. This ensures that every layer of the chicken is bursting with flavor.

For this pellet smoker spatchcock chicken, I personally used and highly recommend Meat Church’s Holy Voodoo seasoning rub. Its blend of spices offers an exceptional flavor profile that complements smoked chicken wonderfully. If you don’t have a commercial rub on hand, a fantastic homemade rub can be created using ingredients you likely already have. Below is a simple yet incredibly flavorful homemade rub recipe to get you started.

Choosing Your Smoker, Grill, and Wood for Spatchcock Chicken

Selecting the right equipment and wood is key to achieving the desired smoky flavor and crispy texture for your spatchcock chicken. Whether you’re a seasoned pitmaster or new to smoking, there are excellent options available for everyone.

All the methods discussed below are capable of producing a beautifully crisp and flavorful bird. The best choice ultimately depends on your preference, budget, and what equipment you already own.

Pellet Smokers: Convenience Meets Flavor

Pellet smokers, like the Camp Chef 36 smoker or Traeger 780, are an incredibly popular choice for their ease of use and consistent results. These “set-it-and-forget-it” machines maintain precise temperatures and automatically feed wood pellets, making them perfect for beginners and busy cooks. They infuse a fantastic, subtle smoke flavor and excel at the two-stage cooking method necessary for crispy spatchcock chicken skin.

Offset Smokers: Traditional Smoke for Authentic Flavor

For those who appreciate a more hands-on approach and deeper smoke penetration, a traditional offset smoker is an excellent option. Models like the Oklahoma Joe’s Smoker are capable of reaching high temperatures, which is ideal for crisping chicken skin. While they require more attention to temperature management, the rich, authentic smoke flavor they impart is often unmatched. They are also typically more budget-friendly than their pellet counterparts.

Versatile Grills: Charcoal and Propane Options

Don’t have a dedicated smoker? A charcoal grill or propane grill can also be used effectively to cook spatchcock chicken. Many people already own a grill, making this a convenient option. Grills are excellent for achieving very high heat, which is essential for rendering fat and achieving crispy skin. For charcoal grilling, I’m a big fan of the classic Weber Kettle grills. They are affordable, incredibly versatile, and deliver amazing results for all types of meats, especially chicken.

The Art of Smoking Your Spatchcock Chicken to Perfection

The secret to perfectly smoked chicken isn’t just about applying smoke, but about a strategic cooking temperature approach that ensures both smoky flavor and that desirable crispy skin. Many novice smokers make the mistake of smoking chicken at a consistently low temperature, which often results in rubbery skin – a texture you definitely want to avoid for a truly perfect bird.

Our method utilizes a two-stage cooking process that leverages both low and high temperatures to achieve the best of both worlds:

• Initial Smoke Phase (Low Temperature): Begin by pre-heating your smoker to 225°F (107°C). Once the temperature is stable, carefully place your seasoned spatchcock chicken, breast-side up, directly onto the grill grates. Smoke the chicken at this lower temperature for approximately 45 minutes. This initial phase is crucial for allowing the chicken to absorb that wonderful smoky flavor without overcooking.
• Crisping Phase (High Temperature): After the initial 45 minutes, it’s time to crank up the heat. Increase the temperature of your smoker to 425°F (218°C). There’s no need to remove the chicken from the smoker while it’s heating up; simply let it continue cooking as the temperature rises.
• Monitoring Internal Temperature: Continue to cook the chicken at the higher temperature until its internal temperature reaches 165°F (74°C). Always use an accurate instant-read thermometer, inserting it into the thickest part of the breast and thigh, being careful not to touch any bones. For my chicken, this high-heat phase took another 45 minutes, bringing the total cooking time to approximately 1 hour and 30 minutes. Remember, cooking to temperature, not time, is always the golden rule for perfectly cooked poultry.

Once your chicken reaches the target internal temperature, remove it from the smoker. It’s important to allow the chicken to rest for 10-15 minutes before carving. During this resting period, the juices redistribute throughout the meat, ensuring maximum tenderness and flavor. I strongly advise against tenting the chicken with aluminum foil during this rest. While tenting might seem like a good idea to keep it warm, it traps steam and can soften that beautiful crispy skin you worked so hard to achieve, making it soggy. After resting, carve the bird into pieces (legs, wings, breasts) with a sharp knife and serve immediately. Enjoy your perfectly smoked, juicy, and crispy spatchcock chicken!

Elevating Flavor: Optional Saucing for Your Smoked Chicken

While a perfectly smoked spatchcock chicken is delicious on its own, adding barbecue sauce can introduce another layer of flavor and moisture. The key to successful saucing is timing.

The ideal window to apply your favorite BBQ sauce is towards the end of the cooking process, when the chicken is approximately 15°F (about 8°C) away from its final desired internal temperature. Specifically, when the chicken’s internal temperature reaches around 150°F (66°C), generously brush your chosen barbecue sauce over the entire bird. The remaining cooking time at the higher temperature will allow the sauce to caramelize and adhere beautifully to the chicken, creating a delectable glaze without burning.

Perfect Pairings: Side Dishes to Complement Your Smoked Chicken

A delicious smoked spatchcock chicken deserves equally amazing side dishes to complete the meal. Here are some of my top recommendations that perfectly complement the rich, smoky flavors of the chicken and elevate your dining experience:

• Cilantro Lime Rice: The bright, zesty flavors of lime and fresh cilantro offer a refreshing contrast to the smoky chicken, making it a light and vibrant accompaniment.
• Smoked Mac and Cheese: For ultimate comfort food, a creamy, cheesy smoked mac and cheese mirrors the smoky notes of the chicken and adds a rich, indulgent element to the plate.
• Garlic Roasted Potatoes: Crispy on the outside and fluffy on the inside, roasted potatoes seasoned with garlic and herbs are a hearty and satisfying side that pairs wonderfully with any chicken dish.
• Southern Potato Salad: A classic potato salad, with its creamy dressing and tangy undertones, provides a cool and refreshing counterpoint, especially during warmer months.
• Roasted Broccoli: Simple yet flavorful, roasted broccoli brings a touch of healthy green to the meal, with its slightly charred edges and tender florets.
• Smoked Vegetables: Continue the smoky theme with a medley of smoked vegetables like bell peppers, onions, or zucchini, which soak up incredible flavor alongside your chicken.

Frequently Asked Questions About Smoked Spatchcock Chicken

Discover More Smoked Delights

If you loved this smoked spatchcock chicken recipe, you’re in for a treat! The world of smoked meats offers an incredible array of flavors and textures. Expand your culinary skills and try these other fantastic smoked dishes that are sure to impress: