Smoked spatchcock chicken is a fast, easy way to cook a juicy whole chicken on a pellet grill or smoker. Flattening the bird helps it cook evenly, brown beautifully, and finish in about an hour. I prefer smoking it at 375°F because the higher temperature produces better skin while still adding delicious wood-smoke flavor, making it practical for a weeknight instead of an all-day project.
I roast, rotisserie, or spatchcock a chicken every week, and this smoked method has become one of my favorites because it is so easy and the leftovers are great. A pellet grill cooks with indirect, circulating heat and real hardwood smoke, much like a wood-fired convection oven, so the chicken cooks evenly while staying moist. A simple dry rub builds flavor, and a light barbecue glaze at the end adds color, shine, and just enough tangy sweetness.
Smoked Spatchcock Chicken Recipe Snapshot
- Ready in about an hour - A faster way to cook a whole smoked chicken.
- Cooks evenly - Flattening the chicken helps the breast and dark meat finish at nearly the same time.
- Better browned skin - Cooking at 375°F gives you better skin while still adding smoky flavor.
- Simple ingredients - Olive oil, dry rub, and an optional barbecue glaze create plenty of flavor.
- Easy to scale - Cook two or more chickens at once for a crowd or planned leftovers.
Ingredients You'll Need
- Chicken - A whole chicken, about 4½ pounds.
- Oil - Extra virgin olive oil or avocado oil helps the dry rub adhere and encourages browning.
- Dry rub - I use my homemade all-purpose dry rub, or use your favorite chicken or barbecue seasoning blend.
- Barbecue sauce - Use your favorite sauce, or try my homemade barbecue sauce.
- Apple cider vinegar - Thins the barbecue sauce into a lighter glaze and adds a bright, tangy finish that balances the sweetness.
Please see the recipe card for measurements.
Tools: You'll need a sturdy pair of kitchen shears or poultry shears to remove the backbone.
Chef's note: Pellet Grill Setup - I tested this recipe on a Twin Eagles pellet grill using the ceramic briquette insert rather than the solid diffuser, which provides a little more radiant heat for beautifully browned skin. If your pellet grill uses a diffuser or drip tray for indirect cooking, follow the recipe as written and cook the chicken to the recommended internal temperature. Cooking time may vary slightly depending on your grill's heat-management system.s
How to Cook Smoked Spatchcock Chicken
Be sure your pellet hopper is full and the grill grates are clean. I use a pure hardwood blend including hickory, cherry, hard maple, and apple woods.
- Trim the chicken of extra fat and skin at both ends. Dry the chicken well with paper towels.
- Gently score the backbone for a visual guide on where to cut out the backbone.
- With kitchen shears, cut along both sides of the backbone and remove.
- Turn the chicken breast-side up and press firmly on the center of the breastbone until it cracks and the chicken lies flat. Save the backbone to make chicken broth.
- Rub the bird lightly with oil top and bottom. Season the underside of the chicken.
- Turn the chicken over and season the top.
7. Place the chicken on the pre-heated grates at 375F. Set timer for 45 minutes to check on the progress and glaze if desired. No need to turn the chicken. It cooks skin side up the entire time.
8. Glaze the chicken a few minutes before it is finished with bbq sauce diluted with the ACV. Use a pastry brush. Chicken is done when the breast is 160°F-165° and the thighs are 175°-180°F.
Chef's Tip: While 165°F is the minimum safe temperature for chicken, dark meat is more tender and juicy when cooked to 175-180°F. Because a spatchcock chicken is flattened, it cooks more evenly than a whole upright bird, helping the breast stay moist while the thighs reach their best eating temperature. For this reason, I cook spatchcock chicken to the temperature of the thigh, not the breast. Use a digital thermometer and check the thickest part of the thigh, avoiding the bone.
Serving Suggestions
Serve smoked spatchcock chicken with classic barbecue sides such as easy coleslaw or no-mayo potato salad. Other good options include corn and black bean salad, simple charro beans (cowboy beans), a green salad, or tomato cucumber salad.
Leftovers and Storage
Store leftover smoked chicken in an airtight container in the refrigerator for up to 4 days. Strip the meat from the bones before storing. That makes it easier to make chicken salad, taco, or to toss into bowls and salad.
For longer storage, freeze the cooked chicken in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
A chicken weighing about 4½ pounds usually takes about 55-70 minutes at 375°F. Pellet grills vary, so begin checking early and use internal temperature rather than time alone to determine doneness.
Cook until the thickest part of the breast reaches 160-165°F and the thigh reaches at least 175-180°F, without touching bone with the thermometer. Rest the chicken before carving for just a few minutes.
Cook at a higher temperature, such as 375°F, rather than smoking low and slow for several hours. Pat the chicken dry, coat it lightly with oil, and cook it skin-side up with no turning required. Lower smoking temperatures are more likely to produce soft or rubbery skin. For the crispiest skin, skip the glaze; the barbecue glaze adds wonderful flavor and shine but softens the skin slightly.
More Pellet Grill Recipes
Here are a few more easy pellet grill recipes to try, from smoked chicken and salmon to other flavorful outdoor-cooking favorites.
If You Make This Recipe
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📖 Recipe
Smoked Spatchcock Chicken
Equipment
- Pastry brush for the glaze
Ingredients
- 4 ½ pound whole chicken
- ¼ cup barbecue sauce my recipe link below
- 2-3 tablespoons dry rub my recipe link below
- 1-2 tablespoons apple cider vinegar
- 1 ½ tablespoons olive oil or avocado oil
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Instructions
Spatchcock chicken
- Remove the chicken from the refrigerator 45-60 minutes before cooking to get the chill off. Trim away any excess skin and fat from both ends, then pat the chicken thoroughly dry with paper towels.Place the chicken breast-side down. Using a sharp knife, lightly score a line down the center of the backbone to give you a clear visual guide. With sturdy kitchen or poultry shears, cut along both sides of the backbone and remove it. Save and freeze the backbone for making chicken broth, or discard it.Turn the chicken breast-side up and press firmly on the breastbone until it cracks and the chicken lies flat. See the video for additional guidance.
Set up the grill
- Preheat your pellet grill to 375°F according to the manufacturer's instructions. Be sure the hopper is full and the grates are clean.
Prep the chicken
- Lightly coat the chicken all over with olive oil, then season generously on both sides with salt (if your rub does not contain it) then the dry rub.
Smoke chicken
- Place the chicken breast-side up on the grill grates. Close the lid and smoke until the thickest part of the breast reaches 160-165°F and the thigh reaches 175-180°F, 55-70 minutes for a 4½-pound chicken. Cooking time will vary depending on your pellet grill and the size of the bird.
Glaze the chicken
- While the chicken cooks, stir together the warmed or room temperature barbecue sauce and apple cider vinegar until smooth. During the last 10-15 minutes of cooking, brush a light coat of the glaze over the chicken. Close the lid and continue cooking until the glaze is set and the chicken reaches the proper internal temperature.
Rest and carve
- Transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving and serving.
Notes
Nutrition
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