Spatchcock Smoked Chicken
Ingredients
- 1 whole chicken
approximately 4 pounds
- 2 tablespoons olive oil
- 1/4 cup dry rub
highly recommend trying my recipe
- 1/2 cup BBQ sauce
sauce is optional; store-bought BBQ sauce of choosing or click link for homemade
Directions
- 1
Cut chicken in half: Using sharp clean kitchen shears, start at the tail and cut all the way up both sides of the spine so that the chicken is split down the middle (breast, wing, thigh, drumstick on each side).
- 2
Prep chicken: Lay out two pieces of plastic wrap long enough to wrap chicken and lay them on the counter in a cross/perpendicular. Set chicken on intersection of plastic wrap. Coat the entire chicken with the olive oil.
- 3
Apply dry rub: In a separate bowl, mix up the dry rub. Generously coat all sides of the chicken with dry rub, then wrap tightly with plastic wrap. Refrigerate for at least an hour or up to overnight.
- 4
Smoke chicken: Set the smoker to smoke at least 5 minutes with the lid open. Increase heat to 250°F and close the lid. Unwrap the chicken and place it on the grill, skin side up. Insert a meat thermometer into the thigh, avoiding contact with bone. If only using the dry rub and not BBQ sauce, continue to cook until the internal temperature of the thigh reads 165°F. My chicken took about 3 hours to fully cook, but time will vary depending on the smoker and starting temperature of the chicken.
- 5
Optional BBQ sauce: If making homemade BBQ sauce, prepare it while chicken is smoking. Plan on smoking the internal temperature of the breast reads 145°F. At this point, smother the chicken in BBQ sauce and continue to cook until the internal temperature of the thigh reads 165°F.
- 6
Rest: Allow chicken to rest for at least 10 minutes before slicing.
Spatchcock Smoked Chicken
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About this Recipe
Craving that incredibly tender, flavor-packed chicken typically reserved for your favorite BBQ joint? This Spatchcock Smoked Chicken recipe delivers a whole bird, smoked to juicy perfection right in your own backyard, without the fuss you might imagine.
The true magic of this recipe begins with the spatchcocking technique, also known as butterflying, where the whole chicken is cut to lay flat. This simple but effective method ensures remarkably even cooking across both white and dark meat, preventing dry spots and promoting quicker, more consistent results. Combined with a generous application of that delicious dry rub, which permeates the meat as it smokes, you'll achieve a profoundly flavorful and incredibly moist chicken that truly stands out from standard roasted or grilled birds.
Prepare yourself for an unforgettable chicken experience. You'll be greeted by a beautifully browned chicken, its skin gently kissed with smoke, and its rich, irresistible aroma filling the air. Each bite promises incredibly tender, succulent meat that's been deeply seasoned by the dry rub, offering a complex flavor profile. If you choose to finish with BBQ sauce, it will provide a tangy, sweet complement that elevates the smoky richness. While the total process takes some time for prep and the smoke session, much of it is hands-off, making it a rewarding project for a relaxed afternoon with outstanding results.
This recipe is wonderfully versatile. The dry rub is key to its flavor profile, and you can experiment with different blends—whether you use your favorite store-bought mix or try creating your own signature blend. Don't feel tied to one type of BBQ sauce either; select a store-bought option you love, or embark on making a homemade version to perfectly match your taste. For an extra layer of flavor, consider trying different wood chips or chunks in your smoker.
This Spatchcock Smoked Chicken is perfect for feeding a crowd at a backyard gathering, or for a special family dinner. Serve it alongside your favorite classic BBQ sides for a complete and satisfying meal that will impress everyone at the table.