Smoked Spatchcock Chicken

This is my go-to smoked spatchcock chicken recipe that’s evenly cooked from breast to thigh and loaded with lingering smoky flavor!

Why this recipe works

So, why spatchcock a chicken for smoking? Well, simply put, flattening and smoking it exposes more surface area to the smoke, helps the meat cook evenly, and gives the skin a better chance to crisp. All of that combines to create a juicy bird infused with rich wisps of smoky flavor.

While you can always take the classic route and either grill or roast spatchcock chicken, I personally like to pop this baby in the smoker in the summer so my oven isn’t blasting heat throughout the house for an hour. Plus, you really can’t beat the additional flavor that smoking adds!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – A sharp knife is very helpful in spatchcocking a chicken. There is some bone that needs to be cut through, so make sure you sharpen your knife well first. You can also use a really good pair of kitchen shears if you have them.

SEASONING RUB – We’ve provided a spice mixture that we enjoy. If you have a favorite seasoning blend, feel free to use it! You can also try one of our homemade seasoning blends such as our Poultry Seasoning, Mexican Seasoning, All Purpose Seasoning, or Cajun Seasoning.

How to Make Smoked Spatchcock Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat smoker to 275 F.
2. Pat the chicken dry with paper towels.
3. Place chicken breast side down on a cutting board. Using a sharp chef’s knife, place two cuts along each side of the spine. Cut all the way up the spine to remove it.
   
   
   EXPERT TIP – The closer you can get to the spine, the less meat you will remove. However, you can simply place the spine on the baking pan with the chicken and cook that meat as well. Another option is to use the spine to make chicken stock.
   
   
   
4. After removing the spine, turn the chicken over and use the palm of your hand to apply pressure and flatten the bird.
5. Combine all seasonings with the olive oil and whisk until completely mixed.
6. Using gloved hands, rub the oil mixture all over the chicken.
7. Place prepared chicken on the smoker and close the lid. Smoke for 2 1/2 hours.
8. Allow to rest for 5 minutes before carving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your smoked spatchcock chicken with roasted, steamed, or grilled vegetables as well as a side of mashed potatoes or a leafy dinner salad.

I personally think it pairs really well with classic cookout sides like pasta salad, corn on the cob, baked beans, and coleslaw. Enjoy!

More Smoker Recipes

• Smoked Chicken
• Smoked Queso Dip
• Smoked Ribeye Steak
• Smoked Beef Short Ribs

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Smoked Spatchcock Chicken

The rich wood-fired flavor gives this smoked spatchcock chicken recipe an edge over other methods of cooking. You'll get juicy, evenly cooked chicken every single time!

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 8 servings (48 ounces chicken total)

2 hours hrs 50 minutes mins

Calories: 281

Author: Amanda Davis

Ingredients

• ▢ 4 pound whole chicken
• ▢ ½ Tablespoon onion powder
• ▢ ½ Tablespoon garlic powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon dry mustard
• ▢ 1 Tablespoon smoked paprika
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 ½ Tablespoons olive oil

Optional Garnish

• ▢ chopped parsley

Things You’ll Need

• ▢
  Smoker
• ▢
  Chef’s knife or sharp kitchen shears
• ▢
  Cutting board
• ▢
  Mixing bowls

Before You Begin

• Be sure to preheat your smoker and make sure your pellet or wood chip bin is full.
• Fruit woods like apple, cherry, or peach pair really well with chicken thanks to their mild sweetness. Hickory wood is also nice for a more savory, bold flavor profile.
• A sharp knife is very helpful in spatchcocking a chicken. There is some bone that needs to be cut through, so make sure you sharpen your knife well first. You can also use a really good pair of kitchen shears if you have them.

Instructions

• Preheat smoker to 275 F.
• Pat chicken dry with paper towels.
  4 pound whole chicken
• Place the chicken breast side down on a cutting board. Using a sharp chef’s knife, place two cuts along each side of the spine. Cut all the way up the spine to remove it.

  TIP: The closer you can get to the spine, the less meat you will remove. However, you can simply place the spine on the baking pan with the chicken and cook that meat as well. Another option is to use the spine to make chickens stock.
• After removing the spine, turn the chicken over and use the palm of your hand to apply pressure and flatten the bird.
• Combine all seasonings with the olive oil and whisk until completely mixed.
  1/2 Tablespoon onion powder, 1/2 Tablespoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon dry mustard, 1 Tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon pepper, 2 1/2 Tablespoons olive oil
• Using gloved hands, rub oil mixture all over the chicken.
• Place prepared chicken on the smoker and close the lid. Smoke for 2 1/2 hours.
• Allow to rest for 5 minutes before carving.

Expert Tips & FAQs

• Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. 
• You can freeze leftovers by slicing and portioning into air tight container or large ziptop bags. Freeze for up to 3 months.

Nutrition

Serving: 1serving (6 ounces cooked) | Calories: 281cal | Carbohydrates: 2g | Protein: 21g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 373mg | Potassium: 248mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 661IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.