This smoked spatchcock chicken recipe is the best way to grill up dinner quickly! The chicken has the perfect even smoky flavor, juicy meat, and the best crispy skin!
A few years ago I was always so intimidated to spatchcock a chicken, but after watching a few youtube tutorials and finding a good pair of sharp kitchen shears and a sharp knife, this has become my favorite way to roast or grill chicken! It takes a little patience and kitchen confidence to try this method. Especially if you’re not comfortable cutting raw meat, but once you master it, this will definitely become your preferred way to serve chicken. It always turns out beautiful with perfect crispy chicken skin and juicy meat! Your whole family will be impressed!
Why Spatchcock Chicken is the Best
To Spatchcock a chicken the backbone is removed, which allows the chicken to be laid flat while cooking. This helps the meat cook evenly and more quickly than roasting an entire whole chicken. Depending on the size of the bird, usually this method is about 20 minutes faster and since all of the skin is facing up there is more crispy skin rather than soggy areas! It’s a win-win.
Ingredients
I love using this simple butter rub over a dry rub any time I cook chicken. The butter helps crisp up the skin and when the smoke develops it just enhances the rub flavors.
- Salted Butter: I prefer to use butter instead of olive oil when grilling chicken, it seems to crisp up the chicken skin better and I prefer the flavor.
- Fresh Lemon Juice: Squeeze half of a lemon over the entire chicken, it’s so citrusy and delicious.
- Oregano: A few oregano flakes pair so well with the lemon and butter.
- Salt & Black Pepper
Instructions
Begin by prepping the chicken:
- To start, run the whole bird under cold water in the sink. Then set on a cutting board covered with paper towels and pat dry.
- Next, you’ll remove the backbone. To do this, flip the bird back side up and carefully, using a sharp pair of kitchen shears or sharp knife, begin cutting down the side of the spine about 3/4″ offset from the center. Once you get to the hip joints, carefully move the legs as you cut.
- Once one side has been cut, then cut the other side of the backbone removing it from the chicken.
- Once the spine of the chicken has been removed, flip the bird back over chicken breast side up. You’ll need to press down firmly on the top of the breast bone to break it. This allows the bird to lay flat.
Season the chicken:
- In a small saucepan, melt 3 tablespoons of butter.
- Once melted, slowly pour the melted butter over the prepared chicken rubbing it all over the skin. The butter will start firming back up from the temperature of the chicken, so be careful not to remove any of the solid butter.
- After the chicken has been fully buttered, squeeze the lemon juice over it covering most of the chicken.
- Then sprinkle the chicken with the herbs, salt, and pepper.
Smoke the chicken:
- In a pre-heated pellet grill (such as a Pit Boss or Traeger), place the chicken flat on the grill grates skin side up. Be sure to keep the chicken legs laid flat and the wings can be tucked to help everything cook evenly.
- Insert a thermometer probe into the thickest part of the breast and close the grill lid.
- Monitor the chicken occasionally, it is fully cooked once the internal temperature reaches 165 degrees f. Cooking time can vary, depending on the size of the chicken.
Rest the chicken:
- Once the chicken is fully cooked, remove it from grill and place on a baking sheet and let the chicken rest at room temperature for 5-10 minutes before serving. Serve with your favorite bbq sauce and side.
Save the Backbones!
Since this spatchcock chicken recipe is one that I make often, I always save the backbones to make them into chicken stock. Simply place the bones in a freezer bag once you remove it from the chicken and freeze until you have 4-5 saved up. Then make stock out of them! It’s a great way to use the leftover chicken and reduce waste.
Frequently Asked Questions
How long to smoke spatchcocked chicken at 225 or 275?
I personally use a Pit Boss pellet grill and the version I have doesn’t have degree settings in 25 degree increments, so I always smoke the chicken at 250. If you smoke yours at 225, I’d recommend that it will take an additional 10 minutes to reach it’s final temperature. If smoking at higher temperatures, cooking time can speed up. But when using a pellet grill, low and slow is the best method to prevent the breast meat from drying out. Also, always be sure to use a meat thermometer and check that to be sure it’s fully done.
Smoked Spatchcock Chicken
Ingredients
- 1 whole chicken
- 3 Tbsp melted butter
- 2 tsp lemon juice
- 1 tsp oregano dried
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat pellet smoker to 250℉
Prepare Chicken
- Run the entire chicken under cold water in the sink. Then, place the chicken on a cutting board covered with paper towels and pat dry.
- Next, you'll remove the backbone. To do this, flip the bird back side up and carefully, using a sharp pair of kitchen shears or sharp knife, begin cutting down the side of the spine about 3/4" offset from the center. Once you get to the hip joints, carefully move the legs as you cut.
- Once one side has been cut, then cut the other side of the backbone removing it from the chicken.
- Once the spine of the chicken has been removed, flip the bird back over breast side up. You'll need to press down firmly on the top of the breast to break the wishbone. This allows the bird to lay flat.
Season the Chicken
- In a small saucepan, melt 3 tablespoons of butter.
- Once melted, slowly pour the melted butter over the prepared chicken rubbing it all over the skin. The butter will start firming back up from the temperature of the chicken, so be careful not to remove any of the solid butter.
- After the chicken has been fully buttered, squeeze the lemon juice over it covering most of the chicken.
- Then sprinkle the chicken with the herbs, salt, and pepper.
Smoke the Chicken
- In a pre-heated pellet grill (such as a Pit Boss or Traeger), place the chicken on the grill grates skin side up. Be sure to keep the chicken legs laid flat and the wings can be tucked to help everything cook evenly.
- Insert a thermometer probe into the thickest part of the breast and close the grill lid.
- Monitor the chicken occasionally, it is fully cooked once the internal temperature reaches 165 degrees f. Cooking time can vary, depending on the size of the chicken. For a 4.5 lb chicken, it typically takes 55 minutes to fully cook.
- Once the chicken is fully cooked, remove it from grill and place on a sheet pan and let the chicken rest for 5-10 minutes before serving.
Recipes Using the Leftovers
One thing I love about this recipe, is that I can usually get two meals out of this one whole chicken. Which is such a time and budget saver! Here are some of my favorite ways to use the leftovers to create another meal:
An easy weeknight meal is this Sheet Pan Chicken, Brussel Sprouts, and Squash.
Another family favorite for those chilly fall and winter nights is this Chicken and Dumplings recipe.
And of course Chicken Pot Pie is hard to beat.
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