Smoked Spatchcock Chicken



  1. Place the whole chicken breast side down on a clean chopping board. A butcher block with crevices to catch the juice works well. Start at the neck end and use a sharp boning knife or poultry shears to cut along both sides of the backbone towards the legs. You will need to use a little bit of a force to cut through the rib bones. Feel with the knife and you should be able to slice smoothly. Trim any excess fat or skin from around the leg end of the chicken. Flip the chicken over and press down firmly with the palms of your hand so that the meat is flat and spread out. You should hear a crack.
  2. To apply the dry rub, use a rub shaker to get an even coat of rub on the chicken.
  3. Smoking chicken low and slow is the best way to guarantee unpleasant rubbery skin. For this recipe, you need to fire your smoker up to 300 – 350°F.
  4. Exact smoking time will vary based on the temperature in your smoker, the size of the chicken and also how full your smoker is. For me, it took just over an hour until the breast reached 165°F.
  5. Just before the chicken gets to the safe done temperature of 165°F in the breast, I like to take it off and apply barbecue sauce.
  6. Just pour the barbecue sauce over the bird and spread it with a mop or pastry brush. Put the chicken back on the smoker for about 10 minutes and let that delicious sauce glaze work its magic on the chicken.
  7. Now the chicken should be done and you have a few options. I like to cut it into sections for serving but pulling it is also fine. I slice the drumstick and thigh off and then separate the drumstick from the thigh. Slice the wing off (try and cut a little of the breast off at the same time to make to give the lucky diner an extra meaty wing).

9 thoughts on “Smoked Spatchcock Chicken

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