Smoked Spatchcock Chicken
Flattened chicken for even cooking and crispy skin.
Jump to RecipeSpatchcocking - removing the backbone and flattening the bird - is my favorite way to smoke a whole chicken. It cooks more evenly, takes less time, and gives you more crispy skin. Once you try it, you'll never go back to regular whole chicken.
This is perfect when you want whole chicken results faster. Sunday dinners, weeknight meals when you have a bit more time, or any gathering where you want impressive results efficiently.
Any sides that go with roast chicken work here - roasted potatoes, green vegetables, salads. The flattened bird looks impressive on a platter surrounded by sides. The cooking juices make excellent pan sauce.
The herb butter under the skin is delicious, but spatchcocked chicken takes well to any seasoning. Lemon and herbs, Moroccan spices, or simple salt and pepper all work. The even cooking means consistent results.
Use sturdy kitchen shears to remove the backbone, then press firmly to crack the breastbone and flatten. The even thickness means more consistent cooking. The increased surface area means crispier skin.
Ingredients
Instructions
-
1
Place the chicken breast-side down. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Flip the chicken over and press firmly on the breastbone until it cracks flat.
-
2
Mix softened butter with chopped fresh herbs and minced garlic. Loosen the skin over the breast and thighs and spread the herb butter directly on the meat underneath. Season the outside with salt, pepper, and Plowboys Yardbird Rub.
-
3
Set your smoker to 300°F with Bear Mountain Apple Pellets for a mild, sweet smoke.
-
4
Place the flattened chicken skin-side up on the smoker grate. Spatchcocking exposes more surface area, so it cooks faster and more evenly than a whole bird.
-
5
Smoke for about 1.5-2 hours. The chicken is done when the breast reaches 165°F and the thigh reaches 175°F. Verify both with an instant-read thermometer.
-
6
Rest for 10 minutes, then carve. The skin should be golden and crispy all over.