Hickory-Smoked 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
Using a sharp pair of kitchen shears, cut along both sides of the chicken's backbone, from the tail to the neck. Remove the backbone and discard (or save for stock). Flip the chicken over and press firmly on the breastbone until it flattens out. Pat the chicken completely dry with paper towels, both inside and out.
Why it matters
Spatchcocking allows the chicken to lay flat, creating an even thickness across the bird. This ensures uniform cooking, so the breast and thighs finish at the same time, preventing dry breast meat or undercooked thighs.
Common mistake
Not drying the chicken thoroughly enough. Excess moisture on the skin will prevent it from getting crispy.
- 5 min
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar (if using). Drizzle the spatchcocked chicken with olive oil, then generously apply the dry rub mixture all over, ensuring to get under the skin of the thighs and on the underside of the bird.
Why it matters
The olive oil acts as a binder, helping the rub adhere to the chicken. A generous, even application of rub creates a flavorful crust and contributes to a beautiful bark.
Common mistake
Applying rub unevenly or forgetting to season under the skin, leading to inconsistent flavor.
- 325°F20 min
Fill your pellet hopper with cherry wood pellets or prepare your offset smoker with cherry wood chunks. Pre-heat your smoker to a consistent 325°F (163°C). Ensure the grates are clean.
Why it matters
A stable, higher temperature is crucial for chicken skin to crisp up. Cherry wood provides a mild, sweet smoke profile that complements poultry without overpowering it.
Common mistake
Starting the cook before the smoker has reached and stabilized at the target temperature, leading to longer cook times and less consistent results.
- 325°F1h
Place the spatchcocked chicken skin-side up directly on the smoker grates. Insert a reliable probe thermometer into the thickest part of the breast and another into the thickest part of the thigh, ensuring not to touch bone.
Why it matters
Cooking at a higher temperature ensures the skin renders fat and becomes crispy, while still allowing enough time for smoke flavor to penetrate. Monitoring both breast and thigh temperatures ensures optimal doneness for both cuts.
Common mistake
Opening the smoker too frequently. Every time you open the lid, you lose heat and smoke, extending the cook time and reducing smoke penetration.
- 30 min
Continue smoking until the internal temperature in the thickest part of the breast reaches 160°F (71°C) and the thickest part of the thigh reaches 175°F (79°C). This typically takes 60-90 minutes. If one part is cooking faster, you can strategically place foil over it to slow cooking.
Why it matters
Different parts of the chicken are best at different temperatures for optimal texture and juiciness. The breast is best at a lower temp, while the thighs benefit from a higher temp to break down connective tissue.
Common mistake
Only checking one temperature probe. Always check both the breast and thigh to ensure both are perfectly cooked.
- 15 min
Once the target temperatures are reached, carefully remove the chicken from the smoker. Tent it loosely with foil and let it rest on a cutting board for 10-15 minutes.
Why it matters
Resting allows the muscle fibers to relax and redistribute the internal juices throughout the meat, resulting in a more tender and juicy chicken. The carryover cooking will also bring the breast up to a safe 165°F (74°C).
Common mistake
Cutting into the chicken immediately after removing it from the smoker. This will cause all the delicious juices to run out, resulting in dry meat.
- 5 min
After resting, carve the chicken into desired pieces (quarters, individual breasts, thighs, etc.) and serve immediately.
Why it matters
Serving promptly ensures the crispy skin and warm, juicy meat are enjoyed at their peak. Carving efficiently makes for easier serving and presentation.
Common mistake
Letting the chicken sit too long after resting and carving, which allows it to cool excessively.
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