Simple Smoked Spatchcocked Whole Chicken
Backbone out, flattened, 60-90 min on the smoker.
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Ingredients
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Method
- 10 min
Place the whole chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (you can save it for stock). Flip the chicken over and press down firmly on the breastbone until you hear a crack, flattening the bird completely.
Why it matters
Spatchcocking (butterflying) allows the chicken to cook more evenly by exposing the dark meat and breast to similar heat. It also results in crispier skin.
Common mistake
Not pressing hard enough to flatten the bird completely, leading to uneven cooking.
- 5 min
Pat the chicken dry thoroughly with paper towels. Drizzle with olive oil and rub it all over, ensuring full coverage. Liberally apply your BBQ chicken rub, making sure to get it into all crevices, under the wings, and on both sides of the chicken. Don't forget a little extra salt and pepper if your rub isn't heavily seasoned.
Why it matters
A dry surface helps the skin crisp up, and the olive oil acts as a binder for the rub, helping it adhere and create a flavorful crust (bark).
Common mistake
Not drying the skin sufficiently, which inhibits crisping.
- 325°F20 min
Fill your pellet hopper with cherry wood pellets or add cherry wood chunks to your smoker. Preheat your smoker or pellet grill to a stable 325°F (163°C). Ensure the grates are clean.
Why it matters
A higher smoking temperature helps crisp the skin and prevents the chicken from taking on too much smoke flavor, which can be overpowering. Preheating ensures consistent temperature from the start.
Common mistake
Starting the cook before the smoker is fully up to temperature, leading to undercooked results or uneven cooking.
- 325°F1h
Carefully place the spatchcocked chicken, skin-side up, directly on the smoker grates. Close the lid and maintain a consistent 325°F temperature. Insert a probe thermometer into the thickest part of the breast and thigh, avoiding bone, to monitor internal temperature.
Why it matters
Monitoring both breast and thigh ensures both parts reach their optimal doneness – breast at 160-165°F (71-74°C) and thigh at 170-175°F (77-79°C) for tenderness, which should happen around the same time due to spatchcocking.
Common mistake
Constantly opening the smoker lid, which causes temperature fluctuations and prolongs cooking time.
- 325°F30 min
Continue smoking, checking internal temperatures frequently after 60 minutes. Cook until the breast reaches 160°F (71°C) and the thighs reach 170°F (77°C). The total cook time will typically be 75-90 minutes depending on chicken size and smoker consistency.
Why it matters
Reaching these specific temperatures ensures the chicken is safe to eat, juicy in the breast, and tender in the thigh. Carry-over cooking will bring the breast up to 165°F (74°C) during rest.
Common mistake
Overcooking the breast, which results in dry, stringy meat, or undercooking the thighs.
- 15 min
Once the target temperatures are reached, carefully remove the chicken from the smoker. Tent it loosely with aluminum foil and let it rest on a cutting board for 10-15 minutes.
Why it matters
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. Skipping this step leads to dry meat as juices will escape when carved.
Common mistake
Carving the chicken immediately after removing it from the smoker, leading to a loss of internal moisture.
- 5 min
After resting, carve the chicken into desired pieces. You can separate the legs, thighs, and wings, and slice the breast meat. Serve immediately and enjoy your crispy, juicy smoked chicken!
Why it matters
Proper carving ensures each piece is manageable and appealing for serving. Enjoying it warm maximizes the flavor and texture.
Common mistake
Using a dull knife for carving, which can tear the meat and skin, making for a less presentable dish.
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