top of page

Smoked Spatchcock Chicken

Here is a great way to smoke and cook a Chicken on your Smoker. Spatchcock the Chicken by cutting out the backbone. This will guarantee the it will evenly cook, and it will also reduce the cooking time. As a bonus it will also allow the skin to get extra crispy.


Whole Chicken

Olive Oil Spray

Seasonings of your choice (I used Hey Grill Hey Sweet Rub)

Start by cutting out the backbone of the Chicken using kitchen shears, or a knife. Break the breastbone by applying pressure with you hand by pushing down. Cut off any excess skin or bones, and dry off with some paper towels.

Next spray the Olive Oil spray to both sides of the Chicken. Apply your favorite seasonings or BBQ rub. Make sure to get all sides, and rub it good to cover the whole Chicken. Allow to rest while you fire up your smoker.

Heat up your smoker to 275-300 degrees. This will allow the skin to get crispy. Cook until the internal temperature reaches 165 degrees. Feel free to apply some BBQ Sauce during the last 15-20 minutes of cooking. Remove and cover with foil for 15 minutes before carving and serving. Enjoy!

To watch me cook this recipe step by step simply watch my video below.


Recent Posts

See All


bottom of page