How to Smoke a Spatchcock Chicken on a Pellet Grill: The Ultimate Guide for Juicy, Crispy Perfection

Are you tired of boring chicken dinners? Let me show you how to smoke a spatchcock chicken on a pellet grill that’ll make your taste buds dance! I’ve been smoking meats for over a decade and this technique is hands-down my favorite way to prepare a whole chicken. The spatchcocking method might sound fancy, but it’s super simple and delivers incredible results every time.

When I first tried smoking a spatchcocked chicken on my Traeger, I was blown away by how juicy the meat was and how perfectly crispy the skin turned out. Since then, I’ve refined my technique and am excited to share all my tips with you today!

What is Spatchcock Chicken?

Before we dive into the smoking process, let’s clear up what “spatchcocking” actually means It’s just a fancy term for removing the backbone of a chicken and flattening it out This technique has several major benefits

• Faster cooking time – The flattened chicken cooks more evenly and quickly
• More smoke flavor – Greater surface area exposed to the smoke
• Juicier meat – Even cooking means the breast doesn’t dry out before the thighs are done
• Crispier skin – The entire skin is exposed to heat for maximum crispiness
• Easier to season – You can reach all parts of the chicken with your rub
• Simpler to carve – The flattened chicken is much easier to slice and serve

Trust me, once you try smoking chicken this way, you’ll never want to go back to traditional whole chicken smoking!

What You’ll Need

Equipment

• Pellet grill (Traeger, Pit Boss, Camp Chef, or any other brand)
• Sharp kitchen shears (essential for spatchcocking)
• Meat thermometer (preferably a dual probe for monitoring breast and thigh)
• Cutting board
• Paper towels
• Basting brush (optional if applying BBQ sauce)

Ingredients

• 3-5 pound whole chicken
• 2-3 tablespoons olive oil or avocado oil
• Dry rub of your choice (recipe below)
• BBQ sauce (optional)

Homemade Dry Rub Recipe

• 2 tablespoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Feel free to customize this rub to your liking! You can add cayenne for heat or brown sugar for sweetness.

Step-by-Step: How to Spatchcock Your Chicken

Spatchcocking might sound intimidating, but it’s actually super easy once you get the hang of it:

1. Prep the chicken: Remove any giblets or neck from the cavity and pat the chicken dry with paper towels.

2. Position the chicken: Place it breast-side down on a cutting board so the backbone is facing up. The legs and wings will be pointing down.

3. Cut out the backbone: Using sharp kitchen shears, cut along one side of the backbone from tail to neck (or neck to tail, whatever feels comfortable). Then repeat on the other side to completely remove the backbone.

   TIP: Save the backbone in a freezer bag to make chicken stock later!

4. Flip and flatten: Turn the chicken over so the breast side is up. Place your palms in the center of the breast and press down firmly until you hear a crack. This breaks the breastbone and allows the chicken to lay completely flat.

5. Trim excess skin: If there’s any loose hanging skin, trim it off for a neater appearance.

I remember the first time I tried spatchcocking, I was so nervous about cutting in the wrong place! But honestly, as long as you’re cutting along the backbone and not through the breast, you’re doing it right. Don’t overthink it!

Preparing Your Spatchcock Chicken for the Smoker

Now that your chicken is flattened, it’s time to get it ready for the pellet grill:

1. Dry the chicken: Use paper towels to thoroughly dry both sides of the chicken. This helps the oil and seasonings adhere better and promotes crispy skin.

2. Oil it up: Brush or spray the entire chicken with olive oil or avocado oil. This helps the rub stick and aids in skin crisping.

3. Apply the rub: Mix your dry rub ingredients together and generously apply to both sides of the chicken. Don’t forget to get under the wings and legs!

4. Let it rest: For best results, let the seasoned chicken sit at room temperature while you preheat your smoker. This helps it cook more evenly.

Smoking Your Spatchcock Chicken on a Pellet Grill

Now for the fun part – smoking that beautiful spatchcocked chicken to perfection!

Pellet Selection

First, let’s talk wood pellets. Different wood types will impart different flavors:

• Apple, cherry, or other fruitwoods: Mild, sweet smoke flavor (my personal favorite for chicken)
• Maple or pecan: Medium smoke flavor with subtle sweetness
• Hickory: Stronger, more traditional BBQ flavor
• Mesquite: Very strong smoke flavor (use sparingly with chicken)

I usually reach for apple pellets when smoking chicken, as they provide a nice mild smoke that doesn’t overpower the meat.

Temperature Strategy: The Two-Phase Approach

Here’s my foolproof method for perfect smoked spatchcock chicken:

1. Preheat your pellet grill to 225°F. Make sure you have enough pellets loaded for the entire cook.

2. Phase 1 – Smoke phase: Place the chicken breast-side up directly on the grill grates and smoke at 225°F for one hour. This lower temperature allows maximum smoke flavor to penetrate the meat.

3. Phase 2 – Crisp phase: After one hour, insert temperature probes into the thickest part of the breast and thigh, then increase the grill temperature to 350°F. Continue cooking until the internal temperature reaches 165°F in the breast (the thigh may read higher, around 175°F, which is perfect).

4. Optional sauce application: If you want to add BBQ sauce, brush it on when the chicken reaches around 160°F, then let it finish cooking to 165°F. This gives the sauce just enough time to set without burning.

5. Let it rest: Once the chicken reaches the target temperature, remove it from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.

Total cooking time is typically around 1.5 to 2 hours, depending on the size of your chicken and the efficiency of your particular pellet grill.

Pro Tips for Perfect Smoked Spatchcock Chicken

After smoking countless chickens on my pellet grill, I’ve picked up some tricks that make a huge difference:

For Crispier Skin

Crispy skin is often the biggest challenge when smoking chicken. Here are my best tips:

• Dry brine the chicken overnight in the refrigerator. Simply coat it with kosher salt and leave it uncovered in the fridge for 12-24 hours before smoking. This draws moisture out of the skin, helping it crisp up beautifully.

• Avoid basting or spraying the chicken during cooking, as this adds moisture to the skin, preventing it from crisping.

• Don’t use too much oil on the skin – just enough to help the seasonings stick.

• The two-phase cooking approach (low then high) is crucial for getting both smoke flavor AND crispy skin.

For Juicier Meat

• Don’t overcook! Use a reliable meat thermometer and pull the chicken when the breast hits 165°F.

• Let it rest after cooking to allow juices to redistribute.

• Consider wet brining if you have the time. A simple salt water brine for 12-24 hours before cooking can make the chicken incredibly juicy.

Troubleshooting Common Issues

Even experienced smokers sometimes run into problems. Here are solutions to common issues:

Rubbery Skin

Problem: You followed the recipe but ended up with rubbery, unappetizing skin.

Solution: If your chicken skin turns out rubbery, you can crisp it up after smoking by:

1. Placing it under a broiler for 2-3 minutes (watch carefully!)
2. Finishing it on a hot grill for a minute or two per side
3. Next time, make sure to dry brine and use the two-temperature approach

Dry Breast Meat

Problem: The thigh meat is perfect but the breast is dry.

Solution:

1. Make sure you’re using the two-temperature approach
2. Consider pulling the chicken at 160°F in the breast (it will rise to 165°F while resting)
3. Try a wet or dry brine next time to help retain moisture

Serving Suggestions

I love serving smoked spatchcock chicken with classic BBQ sides. Some of my favorites include:

• Creamy potato salad
• Smoked corn on the cob
• Cucumber salad
• Smoked baked potatoes
• Broccoli slaw
• Macaroni salad

Don’t forget to have some extra BBQ sauce on the side for those who want it!

Using Leftover Smoked Chicken

If you’re lucky enough to have leftovers (I rarely do!), smoked spatchcock chicken is incredibly versatile:

• Shred it for tacos or quesadillas
• Add it to pasta dishes
• Make a smoky chicken salad
• Use it in soups or chilis
• Make a BBQ chicken pizza

The smoky flavor adds an amazing dimension to any dish you use it in!

Final Thoughts

Smoking a spatchcock chicken on a pellet grill is seriously one of the easiest and most rewarding BBQ techniques you can master. The combination of juicy meat, crispy skin, and smoky flavor is hard to beat, and once you’ve done it a couple times, you’ll be able to whip up an impressive meal without breaking a sweat.

I still remember serving my first smoked spatchcock chicken to friends – they couldn’t believe I’d made it myself and kept asking for my “secret.” Now you know all my secrets too!

Give this method a try on your next cookout and I promise your family and friends will be blown away. Happy smoking!

FAQ: Smoked Spatchcock Chicken

Q: How long does it take to smoke a spatchcock chicken?
A: Typically 1.5-2 hours total (1 hour at 225°F, then another 30-60 minutes at 350°F until it reaches 165°F internal temperature).

Q: Should I flip the chicken during smoking?
A: No, there’s no need to flip a spatchcocked chicken. Keep it breast side up the entire time.

Q: Can I smoke more than one chicken at a time?
A: Absolutely! As long as they fit on your grill grates with some space between them, you can smoke multiple chickens with no increase in cooking time.

Q: What if I don’t have a pellet grill?
A: You can adapt this technique for other smokers or even a charcoal grill set up for indirect heat. The principles remain the same.

Q: How do I store leftover smoked chicken?
A: Refrigerate in an airtight container for up to 3-4 days, or freeze for 2-3 months for best quality.