Want to make a flavorful chicken that is more evenly cooked and is done faster? Then smoked spatchcock chicken will become your favorite method for this yardbird! This complete guide will walk you through every step of the process, from how to brine, spatchcock chicken, and even breaking down the pieces after the cook.
Selecting the Chicken
This spatchcock chicken recipe calls for a whole chicken, also known as a broiler, roaster, or fryer chicken. You can find these in the meat section at most supermarkets. Even big box stores like Walmart will carry them. They range between 5-7 lbs., so select one that will be enough for your meal.
Smoked Spatchcock Chicken Recipe Video
Making the Chicken Brine
To get more flavor out of your poultry, it is recommended to put it in a brine. Brining is the process of soaking meat in a solution of salt and water. The ideal ratio for a chicken brine is 1/2 cup of kosher salt for one gallon of water. Brining helps meat have more flavor and retain more moisture, which is ideal for chicken.
This recipe will add more ingredients to the brine to add more flavor. To create your brine, get a large, food grade bucket and fill it with two gallons of water. Next, pour in one cup of salt, 1/2 cup sugar, two tablespoons seasoning (I use Santa Maria), and juice of one lime. Feel free to throw in a sprig a thyme to add a touch of earthy, woodsy flavor. Stir ingredients together until salt, sugar, and seasoning are dissolved. Place chicken in the brine bucket and place in the refrigerator.
How Long to Brine Chicken
It is recommended to brine chicken between 8-24 hours. Lesser time won’t help the meat and more time will make the chicken too salty. Once you are done brining chicken, remove from the brine and rinse the yardbird off with water. Pat dry with a paper towel.
How To Spatchcock a Chicken
Spatchcocking a chicken simply means cutting out the backbone and breaking the breast bone to flatten the bird. This is also known as butterfly chicken. The reason this spatchcock chicken is effective is because you get a more even cook between the white and dark meats. The meat also cooks quicker. I do this with my smoked turkey recipe and it takes an hour or two off my cook time!
The best way for how to spatchcock a chicken is to cut down both sides of the spine. Using kitchen shears or a heavy duty kitchen knife, such as a chef’s knife or cleaver, will make the process easier. Remove the backbone and either set aside for making chicken stock or simply discard.
Turn the chicken over and press down on the center of the breasts. This will help flatten the chicken further to make for a more even cook.
The Prepwork
Prepping the chicken is simple. Drizzle a tablespoon of olive oil on top and rub around on the skin. Apply two tablespoons of seasoning all over the skin. Use more if you need.
This recipe calls for zesty Italian dressing which we will use later, but now is a good time to have it ready. Take chicken out to the preheated grill at 375 degrees over indirect heat with pecan wood.
How Long to Smoke Spatchcock Chicken
With the grill preheated at 375 degrees over indirect heat, place your spatchcock chicken skin up on the grill. After 30 minutes on the grill, baste the chicken with zesty Italian dressing. This will add some more, well zesty, flavor to the chicken.
Cooking times can vary due to the size of the chicken you are cooking with, but rule of thumb says two hours is how long to smoke spatchcock chicken. For the best results, cook by temp, not time. Chicken is done when it reaches an internal temperature of 165 degrees in white meat (breast), 175 degrees in dark meat (thighs, drums, wings).
When measuring internal temps, it is best to insert the digital meat thermometer, such as the Thermapen ONE, into the center of the thickest part of the meat. Since dark meat is fattier and doesn’t dry out as fast, I always probe the white meat.
This Next Step for Smoked Chicken is Crucial
The key element to a moist chicken is to let it rest! I don’t like using that “m” word, but I use it to make a point. Allowing the smoked spatchcock chicken rest for 15 minutes will help the meat to stop cooking internally and retain juices. Because if you slice right away, those juices will come running out and your meat will be too dry.
Breaking Down the Chicken
A cooked, spatchcocked chicken will be fairly easy to break down. The easiest place to start is with the legs. Since this is a spatchcock chicken, the legs are basically held together by the skin. Slice along the very top of the thigh and it’s already separated! If you want to break down the leg, look for the joint between the thigh and drumstick. Bend the drum away from the thigh to find the right part in the joint to cut. Use a chef’s knife or paring knife to cut through.
To cut the wings off from the main part of the body, find the joint that connects the wing under the breast. You can bend back and either pull off or use the tip of your knife at the joint toward the main body to cut apart.
Finally, the chicken breast will take a little strategy. Slice down the center where the two breasts meet together, slightly toward the side you are cutting off first. As you cut down, you will feel your chef’s knife start to hit bone. This is the point where you cut down at a 45-degree angle and finish through with your blade level with the cutting board.
What to Serve with BBQ Spatchcock Chicken
Check out these side dishes for the perfect pairings:
Dutch Oven Fries (Five Guys Copycat)
Brussels Sprouts w/Bacon and Parmesean
If you happen to have leftovers, then I highly recommend trying my chicken bacon ranch Hawaiian roll slider recipe!
The Smoked Spatchcock Chicken Recipe!
Smoked Spatchcock Chicken
Want to make a flavorful chicken that is more evenly cooked and is done faster? This smoked spatchcock chicken will become your favorite method for this yardbird!
Ingredients
- 1 whole chicken
- 2 Tbsp olive oil
- 2 Tbsp seasoning
- 1/4 Cup zesty Italian dressing
- FOR BRINE
- 2 gallons water
- 1 Cup kosher salt
- 1/2 Cup sugar
- 1/4 Cup seasoning
- 1 lime, squeezed
Instructions
- Create brine by combining water, kosher salt, sugar, seasoning, and lime juice in a large food grade bucket. Stir until dissolved.
- Place whole chicken in brine overnight or up to 24 hours.
- Remove chicken from brine and rinse in cold water. Pat dry with paper towel.
- To spatchcock chicken, use sharp chef’s knife or kitchen shears to cut along both sides of the backbone. Flip chicken over with skin facing up and press down on center of breast bone to flatten.
- Rub olive oil on skin of chicken. Apply seasoning on skin area of bird.
- Place spatchcock chicken on preheated grill at 375 degrees over indirect heat with pecan wood. After 30 minutes, baste chicken with zesty Italian dressing.
- Chicken is done when internal temp of thickest portion of white meat reaches 165 degrees. Remove and rest for 15 minutes before slicing and serving.
Notes
- Substitute pecan wood for smoking wood of your choice.
- This recipe for smoked spatchcock chicken can be made in the oven, but will not have smoke flavor.
- For crispier skin, do not spritz during the cook.
Nutrition Information:
Yield: 6 Serving Size: 1 CupAmount Per Serving: Calories: 225Total Fat: 12gSaturated Fat: 3gCholesterol: 80mgSodium: 73mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 24g
NOTE: Nutrition information isn't always accurate.
