If there’s one recipe that makes me feel like a backyard BBQ champion, it’s spatchcock smoked chicken. The first time I tried it, I was intimidated—spatchcocking sounded like something only pros did. But let me tell you, once I learned the technique, it opened up a whole new world of juicy, evenly cooked chicken with perfectly crisp skin and smoky flavor in every bite. I’ve made this for summer cookouts, lazy Sunday dinners, and even Thanksgiving when I wanted to switch things up—and it never disappoints.
This method is simple, satisfying, and just downright delicious. By removing the backbone and flattening the bird, the chicken cooks faster and absorbs smoke more evenly. The result? A tender, flavorful masterpiece with golden skin and rich smoky undertones. Whether you’re using a pellet grill, offset smoker, or even a regular grill with wood chips, this recipe will turn you into a pitmaster in your own backyard. Trust me—once you go spatchcock, there’s no going back.
What You Need To Make This Recipe
Whole Chicken: Look for a 4-5 pound whole chicken. This is the star of the show, and getting a good-quality bird makes all the difference. A fresh, organic chicken will yield better flavor and texture, especially when smoked low and slow.
Olive Oil: This helps the skin crisp up and allows the seasoning to adhere better. Plus, it adds a subtle richness that complements the smoky flavor perfectly.
Kosher Salt: Essential for bringing out the natural flavors of the chicken. Kosher salt penetrates better than table salt and helps with moisture retention during smoking.
Black Pepper: A coarse grind of black pepper adds just the right amount of bite and enhances the other seasonings without overpowering the chicken.
Smoked Paprika: This spice adds depth and a smoky undertone that enhances the flavor even before the chicken hits the smoker. It also contributes to a beautiful golden color.
Garlic Powder: A must for seasoning chicken—it brings a mellow, savory background flavor that pairs well with smoke and fat.
Onion Powder: Adds a layer of subtle sweetness and complexity to the seasoning rub.
Brown Sugar: Just a touch adds balance and helps the skin caramelize beautifully as it smokes.
Wood Chips or Pellets (Apple or Cherry): These fruitwoods add a sweet, mild smoke flavor that complements the chicken rather than overpowering it. Apple and cherry are both perfect choices for poultry.
Ingredients List
- 1 whole chicken (4–5 pounds), spatchcocked
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- Apple or cherry wood chips or pellets (for smoking)
How to Make Spatchcock Smoked Chicken
Step 1: Spatchcock the Chicken
Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. This step ensures even cooking and maximum smoke penetration.
Step 2: Prep and Season
Pat the chicken dry with paper towels. Rub olive oil all over the bird, making sure to coat every surface. In a small bowl, mix together salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Generously season both sides of the chicken, gently working some of the rub under the skin for maximum flavor.
Step 3: Preheat the Smoker
Preheat your smoker to 250°F (121°C). Add your wood chips or pellets (apple or cherry work best for poultry). Let the smoker come to temperature before placing the chicken inside.
Step 4: Smoke the Chicken
Place the chicken skin-side up directly on the smoker grate. Close the lid and smoke until the thickest part of the breast reaches an internal temperature of 165°F (74°C) and the thighs reach 175°F (80°C). This usually takes about 3 to 4 hours depending on the size of the bird and consistency of smoker temperature.
Step 5: Rest and Serve
Remove the chicken from the smoker and let it rest for at least 15 minutes before carving. This helps the juices redistribute so your chicken stays moist and flavorful. Slice and serve with your favorite sides.
Tips for Making This Recipe
- Use a meat thermometer: Smoking times vary based on bird size and smoker performance. Always go by internal temperature, not time.
- Dry the skin well: The drier the skin, the crispier it gets. Pat thoroughly with paper towels before applying oil and seasoning.
- Don’t skip the rest time: This allows juices to settle into the meat instead of spilling out when you carve.
- Add a water pan: Placing a pan of water in your smoker helps maintain moisture and temperature stability.
- Customize your rub: Feel free to add cayenne, herbs, or lemon zest to make it your own.
FAQs
What does spatchcock mean?
Spatchcocking is a technique where you remove the backbone of a chicken and flatten it. This helps it cook more evenly and quickly, and it’s especially effective when smoking.
Can I smoke a frozen chicken?
No, you should always thaw the chicken completely before smoking. Smoking a frozen bird can lead to uneven cooking and unsafe internal temperatures.
How do I know when the chicken is done?
Use a digital meat thermometer. The breast should reach 165°F and the thighs should hit 175°F for perfectly cooked, juicy chicken.
What’s the best wood for smoking chicken?
Apple and cherry wood are both great choices—they’re mild and sweet, which pairs perfectly with poultry. Avoid stronger woods like mesquite, which can overpower the chicken.
Can I use a regular grill instead of a smoker?
Yes! Set your grill up for indirect heat and add wood chips in a smoker box or foil pouch. Keep the lid closed and monitor the temperature carefully.