Say goodbye to dry overcooked grilled chicken, and say hello to moist, tender, and flavorful Smoked Spatchcock Chicken. Smoking the chicken slowly at a low temperature not only gives it a pleasing smoky flavor, but spatchcocking also helps it lay flat, allowing it to cook evenly and perfectly every time. Absolutely delicious and extremely simple to prepare.
A homemade smoked chicken rub provides just the right balance of seasoning and adds a touch of sweet and savory goodness to this dish. Perfect for a family backyard barbecue or a dinner with friends, smoked spatchcock chicken just might become your new favorite recipe for the grill. As a bonus, the prep time is minimal, and once you put the chicken in the smoker, you are home-free while the smoker weaves its magic spell.
Here’s what you will need:
- Whole chicken – the secret to this recipe’s success is spatchcocking the chicken first, so it cooks evenly. Look for a whole fryer or roasting chicken between four and six pounds.
- Smoked chicken rub seasonings – including chili powder, garlic powder, brown sugar, kosher salt, and ground black pepper. This dry rub complements the chicken’s smoky flavor and gives it a unique taste.
- Olive oil – coats the bird, keeps the skin from drying out, and helps the rub adhere.
- Barbecue sauce – feel free to serve on the side as an optional ingredient. Choose your favorite purchased brand.
- Poultry shears – or kitchen shears to cut out the backbone of the chicken. You can use a sharp knife, but the shears are easier to use.
- Big Green Egg – or any gas, electric, charcoal, or pellet grill or smoker, including Traeger, Komando, or the popular Weber kettle grills. As long as your grill has a lid, you can use it as a smoker. You can even use an old-school charcoal grill without a lid and cover it with heavy-duty aluminum foil.
- Wood for smoking – I like to use apple, oak, pecan, or other fruitwood such as cherry or pear when smoking chicken because they have a lighter flavor that won’t overwhelm the meat’s delicate flavor. However, you can use hickory or mesquite too, but keep in mind that these woods have a stronger flavor, and a little goes a long way.
- Meat thermometer – is essential to ensure that your chicken cooks to the proper temperature but doesn’t overcook and dry out. I have an external wifi thermometer and alarm, which I love because I can monitor both the chicken’s temperature and the smoker’s temperature on my phone. An external read thermometer is best because you don’t have to lift the grill lid to check your meat’s temperature continually. However, any instant-read meat thermometer will work.
Here’s how to make it:
- To spatchcock or butterfly the chicken, remove the neck and any giblets from the cavity and place the whole chicken on a cutting board, breast side down. Use the kitchen shears to cut down the ribs on one side of the backbone and then the other and remove it. Turn the chicken over and flatten it by pushing it down hard with the heel of your hand.
- To make the smoked chicken rub, combine the chili powder, garlic powder, brown sugar, kosher salt, and ground black pepper in a small bowl. Pat the chicken dry with a paper towel and use a pastry brush to coat the chicken with olive oil. Sprinkle the rub evenly over the entire chicken and let it sit covered for one to twenty-four hours. If the chicken isn’t going to be smoked within the hour, be sure to keep it refrigerated. If it is refrigerated, take it out of the fridge about one hour before cooking to allow it to come to room temperature.
- When ready to smoke the chicken, prepare your grill or smoker according to the manufacturer’s directions. For a Big Green Egg, add a layer of charcoal, then sprinkle a handful of wood chips or a chunk or two of wood. Add another layer of charcoal and another layer of chips and light the fire. Preheat the Egg to 250 degrees F. Add the plate-setter, then the cooking grid.
- Place the spatchcocked chicken, skin side up on the cooking grid, and insert the meat temperature probe (if using) in the thickest part of the breast, not touching bone. Close the lid and let it smoke. Resist the urge to lift the lid and peek. Continually lifting the lid makes it harder to control the temperature and lets the heat and smoke out, which means that it will take longer for the chicken to cook properly.
- Plan on smoking the chicken for about four hours or until it reaches an internal temperature of 160 degrees F. Carefully remove the bird, cover loosely with aluminum foil and let it rest for twenty minutes. While it rests, the internal temperature will come up to 165 degrees F., which is the recommended safe temperature for poultry.
- To serve, cut up the chicken and serve either as is, or serve it with your favorite barbecue sauce on the side.
Frequently asked questions:
When serving grilled or smoked main dishes, I have found simple, lighter sides are best. I almost always serve my Classic Southern Potato Salad or coleslaw. Other simple sides that work well include Smoked Baked Beans, Southern Corn Salad, Southern Broccoli Salad, Southern Cucumber and Tomato Salad, Panzanella, and Watermelon and Tomato Salad. Fried Sweet Corn, Fried Cabbage with Bacon, or Southern Squash Casserole would also be great choices as well as Fried Green Tomatoes or Mac and Cheese.
Spatchcocking or butterflying is beneficial because the heat can circulate around the flattened bird, and it will cook more evenly and in less time than a whole chicken.
The cooking time for a whole bird depends on several things. The size of the bird; larger birds will take longer, smaller ones will take less time. A bird that has been spatchcocked will cook faster and more evenly than a whole bird. You can plan on about four hours for a six-pound bird at 250 degrees F.
Every grill is different and has different sweet spots when smoking at low temperatures. Our Green Egg usually settles in at around 250 degrees. Some smokers work better at higher temperatures, others are better at lower temperatures. As long as you can keep the temperature between 225 and 275 degrees F., you are good. The most important thing is to use a reliable meat thermometer as a guide to tell when the meat is done and not rely on the clock.
According to FoodSafety.gov, the minimum safe internal temperature of cooked chicken is 165 degrees F. All foodborne bacteria, including salmonella, are killed at this temperature.
It’s normal for smoked meat to have a pink tinge because of the smoking process. As long as your poultry is 165 degrees F. at the thickest part, not touching bone, it is done.
Sharon’s tips:
If your poultry is frozen, be sure to plan ahead and let it thaw in the refrigerator before cooking. A six-pound bird can take up to two days to thaw fully. Once it’s thawed, cook it within a day or discard it.
When cooking poultry, be careful about cross-contamination with the raw meat and its juices. Thoroughly disinfect any surfaces and utensils that it comes in contact with. Also, be sure to wash your hands with soap and water any time you handle raw poultry.
I usually place a disposable aluminum pie plate on the plate setter under the meat I’m smoking to catch any drippings. This isn’t mandatory, but it makes cleanup easier.
If your bird is large, it can be awkward to get it on and off the grill. After trying tongs and forks, I have found that two pancake turners work best. Just slip them both under the smoked chicken and transfer it to a cutting board.
If you are in a pinch, you can substitute a purchased dry rub instead of making your own.
Save the backbone and any giblets to make homemade chicken stock. I usually keep a ziplock bag with discarded poultry pieces in my freezer and add to it whenever I have discarded pieces.
Leftovers, if you have them, can be stored covered in the refrigerator for three to four days. You can also store them in an airtight container in the freezer for two to three months.
To reheat leftovers, place them on a microwave-safe plate, sprinkle a few drops of water over them, and microwave for about a minute. You can also wrap them in foil and reheat in a 350-degree oven for about 20 minutes.
More recipes for the grill:
If you are reading this, my guess is you love food cooked outside on the grill as much as we do. If so, you might also like these popular recipes:
- Smoked Chicken Thighs
- Easy Smoked Ham
- Grilled Vegetable Kabobs
- Grilled Grouper with Mango Salsa
- Marinated Grilled London Broil
- Grilled Beer Can Chicken
- Easy Grilled Bone-In Pork Chops
- Smoked Shrimp
- Smoked Turkey with Garlic Rub
- Smoked Queso
- Smoked Burgers
- Smoked Ribeye Steak
- Smoked Beef Short Ribs
If you need more recipes or menu ideas for the grill or smoker, here is a link to all of my smoker, and grill recipes, plus a link to all of my main-dish recipes.
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
Smoked Spatchcock Chicken Recipe
Ingredients
- 1 whole chicken 4-6 pounds, either a fryer or a roaster
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- To spatchcock or butterfly the chicken, remove the neck and any giblets from the cavity and place the whole chicken on a cutting board, breast side down. Use the kitchen shears to cut down the ribs on one side of the backbone and then the other and remove it. Turn the chicken over and flatten it by pushing it down hard with the heel of your hand.
- To make the smoked chicken rub, combine the chili powder, garlic powder, brown sugar, kosher salt, and ground black pepper in a small bowl. Pat the chicken dry with a paper towel and use a pastry brush to coat the chicken with olive oil. Sprinkle the rub evenly over the entire chicken and let it sit covered for one to twenty-four hours. If the chicken isn’t going to be smoked within the hour, be sure to keep it refrigerated. If it is refrigerated, take it out of the fridge about one hour before cooking to allow it to come to room temperature.
- When ready to smoke the chicken, prepare your grill or smoker according to the manufacturer’s directions. For a Big Green Egg, add a layer of charcoal, then sprinkle a handful of wood chips or a chunk or two of wood. Add another layer of charcoal and another layer of chips and light the fire. Preheat the Egg to 250 degrees F. Add the plate-setter, then the cooking grid.
- Place the spatchcocked chicken, skin side up on the cooking grid, and insert the meat temperature probe (if using) in the thickest part of the breast, not touching bone. Close the lid and let it smoke. Resist the urge to lift the lid and peek. Continually lifting the lid makes it harder to control the temperature and lets the heat and smoke out, which means that it will take longer for the chicken to cook properly.
- Plan on smoking the chicken for about four hours or until it reaches an internal temperature of 160 degrees F. Carefully remove the bird, cover loosely with aluminum foil and let it rest for twenty minutes. While it rests, the internal temperature will come up to 165 degrees F., which is the recommended safe temperature for poultry.
- To serve, cut up the chicken and serve either as is, or serve it with your favorite barbecue sauce on the side.
Leave a Reply