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    Home → Recipes → Meats and Seafood

    Published: Oct 22, 2018 · Modified: Aug 19, 2020 by The BBQ Brothers · This post may contain affiliate links · 2 Comments

    Smoked Spatchcock Chicken

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    This smoked spatchcock chicken is a whole chicken, split open and flattened then smoked to crispy perfection in just 2 hours!Smoked Spatchcock Chicken on rustic baking sheet overhead shot

    **Post written by The BBQ Brothers. For all meat prep, grill set up, temperature and humidity control, recommended tools, and techniques for The BBQ Brothers recipes, check out The BBQ Brothers Beginner’s Guide To Grilling first, then get to cookin! 

    Who doesn’t like chicken right?!? But we all have our favorite parts; some of us like the breasts, some like the thighs, and some of us like the wings. A great compromise is to smoke a whole chicken so everyone gets what they want. And to add a slight twist, we are going to spatchcock the chicken to speed up the cooking process.

    The scary stuff is first 🙂 Before you start, you will want a good pair of kitchen shears, as we are going to be cutting the entire backbone off the chicken (I know this sounds scary but if you have a good pair of kitchen shears it will be no big deal, I promise).

    You want to place the chicken on a cutting board breast side down with the legs pointing towards you. Now just start cutting about a ½ inch away from the backbone on each side which will remove the backbone entirely. Discard the bag chicken innards as well.Chicken backbone and innards in yellow bowl overhead shotNext, flip the bird over and push down and you will hear some snap, crackle and pop noises, which is breaking that breastbone so your bird lays flat. Boom! Give yourself a pat on the back as you have officially “spatchcocked” a chicken!Spatchcocked chicken on white cutting board

    Now we will season our little feathered friend. The first trick is to lightly spray PAM on. Yes, you read this right: PAM. You want just a light layer of oil because just a little will allow our rub to stick but if we use too much it will make the skin mushy.

    We then want to go a little heavy on the salt as that will help draw out the moisture of the skin, making it crispy. I used a light layer of Lowry's Seasoned Salt, and then a heavy layer of Weber Garlic and Herb seasoning, but you could use your favorite chicken seasonings.Spatchcocked Chicken on cutting board with seasonings overhead shotFor our prep, we want to get our smoker going to at least 275 and no more than 325 degrees. We want it a little hotter than normal to crisp up that skin. You'll have your chicken over indirect heat for this cook. I added cherry wood to my coals which I find is always a good choice for any poultry.

    With the higher temp, we will only have this cooking for about 2 hours, but every bird is different so have your handy instant-read thermometer to check the temps once you hit about an hour and a half. I try to shoot for 170 in the thighs 165 in the breast.Spatchcocked chicken on weber grill with thermometer sticking out side viewOnce you get those temps, remove it and tent it in foil and let rest for about 15 min to let the juices redistribute.

    That’s it! You have a whole chicken done in about 2 hours and everyone can get their favorite piece. I believe the comment I got from Caitlin was “why is this chicken better than any other chicken I have had?” so it must be a winner!

    Not ready to spatchcock? Try out these easier chicken recipes instead:

    Vortex Chicken Wings

    BBQ Chicken Breasts–Sunday Meal Prep

    Grilled Chicken Thighs with Beer Marinated Asparagus

    Chicken Lollipops (okay...this one may not be easier..but it's impressive!)

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    Smoked Spatchcock Chicken

    Smoked Spatchcock Chicken

    • Author: The BBQ Brothers
    • Prep Time: 15 minutes
    • Cook Time: 2 hours 15 minutes
    • Total Time: 2 hours 30 minutes
    • Category: Main Course
    • Method: Smoked
    • Cuisine: American
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    Description

    This smoked spatchcock chicken is a whole chicken, split open and flattened then smoked to crispy perfection in just 2 hours!


    Ingredients

    Meat used: 1 whole chicken

    Seasoning: Salt, Lowry's Seasoned Salt, Weber Garlic and Herb seasoning

    Wood Used: Cherry

    Grill Temperature: ~275-325 F, over indirect heat

    Meat Temperature: 165 F in breast, 170 F in thigh

    Smoke time: ~2 hours


    Instructions

    1. The scary stuff is first 🙂 Before you start, you will want a good pair of kitchen shears, as we are going to be cutting the entire backbone off the chicken (I know this sounds scary but if you have a good pair of kitchen shears it will be no big deal, I promise).
    2. You want to place the chicken on a cutting board breast side down with the legs pointing towards you. Now just start cutting about a ½ inch away from the backbone on each side which will remove the backbone entirely. Discard the bag chicken innards as well.
    3. Next, flip the bird over and push down and you will hear some snap, crackle and pop noises, which is breaking that breastbone so your bird lays flat. Boom! Give yourself a pat on the back as you have officially “spatchcocked” a chicken!
    4. Now we will season our little feathered friend. The first trick is to lightly spray PAM on. Yes, you read this right: PAM. You want just a light layer of oil because just a little will allow our rub to stick but if we use too much it will make the skin mushy. We then want to go a little heavy on the salt as that will help draw out the moisture of the skin, making it crispy. I used a light layer of Lowry's Seasoned Salt, and then a heavy layer of Weber Garlic and Herb seasoning, but you could use your favorite chicken seasonings.
    5. We want to get our smoker going to at least 275 and no more than 325 degrees. We want it a little hotter than normal to crisp up that skin. You'll have your chicken over indirect heat for this cook. I added cherry wood to my coals which I find is always a good choice for any poultry.
    6. With the higher temp, we will only have this cooking for about 2 hours, but every bird is different so have your handy instant-read thermometer to check the temps once you hit about an hour and a half. I try to shoot for 170 in the thighs 165 in the breast.
    7. Once you get those temps, remove it and tent it in foil and let rest for about 15 min to let the juices redistribute.

    Keywords: spatchcocked chicken, easy spatchcock, smoked whole chicken, smoker chicken

    Did you make this recipe?

    Tag @cutsandcrumbles on Instagram and hashtag it #cutsandcrumbles

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    So let us know what you think....did this recipe smoke the competition or go up in flames? Leave a comment below! 🙂

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    Comments

    1. Cathy Veverka says

      October 22, 2018 at 8:48 pm

      Sounds delish n sooo easy to do and prolly cheaper to buy a whole one and spatchcock it yourself vs having the butcher do it...

      Reply
      • cutsandcrumbles says

        October 23, 2018 at 5:40 pm

        Yes! It is so not as scary as it sounds! And the payoff is definitely worth it! 🙂 We love having smoked chicken leftovers all week, the flavor is so much better than standard, boring grilled chicken!

        Reply

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    Hey I’m Caitlin! I am the chalkboard artist, photographer, writer, and overall boss-lady behind Cuts and Crumbles! I love sharing easy recipes that are possible for any skillset and suitable for any occasion! From recipes with low-calorie ingredient swaps to more indulgent dishes and even off the grill smoked specialities, I've got you covered!

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