Smoked Spatchcock Chicken
Flattened chicken for even cooking and crispy skin.
Jump to RecipeSpatchcocking - removing the backbone and flattening the bird - is my favorite way to smoke a whole chicken. It cooks more evenly, takes less time, and gives you more crispy skin. Once you try it, you'll never go back to regular whole chicken.
This is perfect when you want whole chicken results faster. Sunday dinners, weeknight meals when you have a bit more time, or any gathering where you want impressive results efficiently.
Any sides that go with roast chicken work here - roasted potatoes, green vegetables, salads. The flattened bird looks impressive on a platter surrounded by sides. The cooking juices make excellent pan sauce.
The herb butter under the skin is delicious, but spatchcocked chicken takes well to any seasoning. Lemon and herbs, Moroccan spices, or simple salt and pepper all work. The even cooking means consistent results.
Use sturdy kitchen shears to remove the backbone, then press firmly to crack the breastbone and flatten. The even thickness means more consistent cooking. The increased surface area means crispier skin.
Ingredients
Instructions
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1
Remove backbone with shears.
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2
Press flat, breaking breastbone.
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3
Mix butter with herbs and garlic.
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4
Spread under and over skin.
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5
Season with salt and pepper. We recommend Plowboys Yardbird Rub for best results.
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6
Smoke at 300°F for approximately 1. 5-2 hours.
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7
Chicken is done when breast reaches 165°F and thigh reaches 175°F. Use an instant-read thermometer for accuracy.
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8
Rest 10 minutes.