Smoked Spatchcock Chicken

Smoked spatchcock chicken is one of my absolute favorite smoker recipes. This smoked spatchcock chicken is tender, juicy, and moist with an extra crispy skin. Perfect for your next backyard get together. And so damn good! 

The Ingredients 

• Whole chicken (3.5-4 pounds). I used a fresh whole chicken from Bell & Evans.
• Kosher salt. (1 tbsp). To dry brine the chicken.
• Avocado oil (1 tbsp). To act as a binder for the rub.
• BBQ rub (1 tbsp). Use your favorite seasoning. For this smoked spatchcock chicken, I used my homemade smoked chicken rub.

How To Make Smoked Spatchcock Chicken

1. Spatchcock the chicken using a sharp pair of kitchen shears by cutting along each side of the backbone to remove it, then pressing down on the breastbone to flatten the bird.

2. Dry brine the chicken with salt. Allow it to sit for about an hour.

3. Rub the chicken with avocado oil, making sure all parts are covered. This will not only add flavor but also help the BBQ rub to adhere better.

4. Season the chicken liberally with your favorite BBQ rub. Meanwhile, preheat your smoker to 250F.

5. Place your chicken in the smoker, breast side up. Let it smoke until it reaches an internal temperature of 165F, checking the temperature in the thickest part of the breast. This should take about 1.5-2 hours.

6. When the chicken is done, remove it from the smoker. Use a sear gun (or a culinary torch) to crisp the skin of the chicken. This will add texture and an extra layer of flavor. Be careful not to burn the skin.

7. Let the chicken rest for about 10-15 minutes before carving and serving to allow the juices to redistribute. Serve, and ENJOY!

Tips For Spatchcocking A Chicken

If you've never spatchcocked a chicken, here are some tips for making the process easier.

• Use the Right Tools: A pair of sturdy kitchen shears makes the process of cutting out the backbone much easier than using a knife. They provide better control and safety
• Cut Along the Backbone: Position the chicken breast-side down and cut along both sides of the backbone. This is where those kitchen shears really come in handy.
• Remove the Backbone: Once you've made the cuts along both sides, you can easily remove the backbone. Don't throw it away, though - it's great for making chicken stock!
• Flatten the Chicken: After removing the backbone, flip the chicken over and press down firmly on the breastbone until the chicken is flat. This ensures even cooking when you smoke it.
• Dry the Chicken: For the best results, dry the chicken thoroughly before you begin seasoning or smoking it. This helps the skin to crisp up nicely.

Getting Crispy Skin On Spatchcock Chicken

Want to take your smoked spatchcock chicken to the next level? Let's talk about getting that skin perfectly crispy. 

First, you can dry brine your chicken with a bit of Kosher salt and let it chill on a wire rack in the fridge for 24 hours. This helps pull out any extra moisture from the skin.

You can also use a sear gun to get crispy skin. A sear gun uses a high-heat flame to sear the surface of the chicken. This renders the fat under the skin and crisps it up in no time, without overcooking the meat underneath.

Just aim the flame at the chicken skin, moving it around to spread the heat evenly. But remember, don't let the flame linger in one spot for too long—we're going for a nice crisp, not a charred burn.

If you're looking for another quick fix, try adding a tablespoon of baking powder to your seasoning. It reacts with the skin during smoking, helping it to brown and crisp up beautifully.

Spatchcock Chicken Smoking Temperature

I recommend smoking your spatchcock chicken at 250F. 

250F is ideal because it allows the chicken to cook slowly and evenly. This slow cooking process ensures that the meat remains juicy and tender, while also allowing the smoky flavors to fully penetrate the chicken.

And at 250°F, the wood chips in your smoker will produce the perfect amount of smoke. This smoke infuses the chicken with a deep, rich flavor that is the hallmark of a well-smoked chicken.