Smoked Spatchcock Chicken Recipe

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Smoked spatchcock chicken with dry rub is great. We will show you how to cut it and smoke on a Traeger or Green Mountain to tender and juicy

Prep Time15

Cook Time2 30

Course: Entree, Main Course

Cuisine: American

Keyword: dry rub, smoked, smoker, spatchcock chicken, traeger, whole chicken

Servings:

Author: Justine

To prepare chicken, place breast side down, tail end towards you. Use kitchen sheers and cut through the back of the chicken along side of the backbone. Repeat on the other side of the backbone. Remove the backbone.
At the the base, where the thighs meat, is a small triangular piece of cartilage. Make a cut with a knife or kitchen sheer 1” to 1.5”. Place a hand on each side of the chicken and pull outward, you should hear a snap. Continue to pull outward so that chicken will lay flat.
Flip chicken over. Drizzle olive oil all over skin of the chicken. Combine garlic powder, chili powder, salt, and pepper, and rub onto chicken. Fill smoker with hardwood BBQ pellets.
Prepare smoker by placing 2-3 long sheets of aluminum foil along the bottom of the smoker element, underneath the rack, for easy cleanup. Brush grill rack clean. Set smoker to smoke. Once it starts smoking, set temperature to 350°.
If using meat probes, insert into chicken thigh from the bottom edge of the chicken. Place chicken on smoker grate and smoke for 2.5 to 4 hours or until temperature reads 185°.