The Best Smoked Spatchcock Chicken
Summer is finally here, which means it’s time to turn that smoker on and enjoy cooking outside. There is something about the smell of the smoker, the fresh air, and just being outside while preparing your meal, that makes me feel really relaxed. Smoked spatchcock chicken is a great way to cook up a whole chicken, but with less time on the smoker compared to cooking a whole chicken.
What is Spatchcock Chicken?
Spatchcock chicken is a different method of cooking where you take the backbone out of the chicken. You are able to lay the chicken completely flat, allowing it to cook faster, and giving the chicken the most crispy skin!
Why Spatchcock a Chicken?
I like to spatchcock a chicken for a few different reasons. My favorite reason of course, is the crispy skin. When a chicken is cooking this way, it cooks more evenly, resulting in a super moist chicken. There is nothing quite like taking a bite of a wing with crispy skin, and moist meat. The last reason I enjoy spatchcock is to save on time. Depending on the size of the chicken, the smoke time can range from 3-5 hours.
Ingredients Needed
Chicken
Seasoning for chicken. My favorite rub recipe is linked here: Quick and Easy Dry Rub Recipe for Chicken
Spray Olive Oil
Equipment Needed
Chicken Shears. Can be done without, but this will make it much easier.
Smoker
Meat thermometer
How to Spatchcock a Chicken Step by Step
The first step I always follow before cooking a chicken is to brine it. Brining is an easy extra step that gives the chicken extra taste and also makes it so juicy! I can definitely tell a difference when I do not brine, so do not skip this step. To learn all about brining, follow the link here: How to Brine a Whole Chicken. When you are ready to start the spatchcock process, the first step is to start by cutting along side the backbone with your chicken shears.
Once you have cut all the way down, cut along the other side of the backbone. Then, you are able to remove the entire backbone.
If you have a larger bird, you may end up having to cut through and remove the sternum as well. This will allow it to lay completely flat, which helps it cook evenly.
The chicken is now finished with the spatchcocking process, and can be layed flat.
How to Smoke Chicken
Before putting your chicken on the smoker, you need to add some sort of rub or sauce. Our absolute favorite dry rub is this recipe: Quick and Easy Dry Rub Recipe for Chicken It is the perfect combo of sweet and smoky, and tastes so good on the crispy skin. Before adding the dry rub, spray the chicken with olive oil. This will help the rub stick better.
Don’t be shy with the rub! The more rub, the more flavor your chicken will have.
Smoking Spatchcock Chicken
This chicken was about 6 pounds, and took around 5 hours to fully cook. I started the smoker at 250 degrees, and cooked the bird for 3 hours. After this, I increased the temperature to 300 degrees and finished smoking until the internal temperature was 165 degrees. When I’m checking the temperature, I always check the thickest part of the bird since these parts are typically last to reach 165 degrees. Before serving, I let the smoked spatchcock chicken rest for about 10 minutes. This lets the juices redistribute back into the meat, creating a more tender, juicer cut.
