Smoked Spatchcock Chicken

5 from 1 vote

Learn how to make juicy, flavorful smoked spatchcock chicken with this easy step-by-step recipe. Perfect for pellet grills, with tips on brining, seasoning, and smoking to perfection.

Course Entree, Main Course

Cuisine American

Prep Time 8

Cook Time 3

Resting time 15

Servings people

Calories 290kcal

Author Lisa Bynum

Ingredients

1 gallon cold water
1 cup kosher salt
1 (5 pound) whole chicken
2 tablespoon olive oil
¼ cup all-purpose seasoning

Instructions

Find a container or cooler large enough to completely submerge the chicken.
Pour in the water, then add the salt. Depending on the size of your container, you may need to add more salt and water.
Stir until the salt is dissolved.
Remove the giblets from inside the chicken. Submerge the chicken in the salt water and let it soak for at least eight hours but no more than 24 hours. The chicken needs to be kept cool while it soaks, so if your container won’t fit in your fridge, add some ice to the water to keep it cold.
Preheat the pellet grill to 165 degrees F and turn on Supersmoke.
Remove the chicken from the salt water and discard the brine.
Using a pair of sharp kitchen shears or a knife, carefully cut up one side of the backbone and then the other.
Once the backbone has been removed, spread the chicken out flat and press down on the breast bone to further flatten the chicken out.
Coat the outside of the chicken with the olive oil, then season with the all-purpose seasoning.
Smoke the chicken for about two hours, then increase the heat to 350 degrees F and continue to smoke until the internal temperature of the chicken reaches 160 degrees F. This took about one additional hour. However, cook times could vary depending on the size of your bird and the ambient temperature outside.
For a crisper skin, remove the chicken from the grill. Increase the temperature to 450 degrees, then return the chicken to the grill and roast for an additional 10 minutes. You can also do this in a preheated 450 degree oven.
Let the chicken rest for 15 minutes before serving.

Video

Notes

Storage. Let the chicken cool to room temperature (no longer than 2 hours after cooking), then place it in an airtight container, plastic freezer bag or wrap tightly in aluminum foil. Smoked chicken will stay fresh in the refrigerator for 3 to 4 days if properly stored.

Freezing. Remove the meat from the bone (optional, but space-saving). Transfer the meat to an airtight container or freezer bag. If using a bag, try to remove as much air from the bag as possible to prevent freezer burn. Smoked chicken can be frozen for up to 3 months. Thaw the chicken meat overnight in the refrigerator.

Reheating. Reheating the chicken in the oven is the best method for preserving moisture. Preheat the oven to 325°F. Place the chicken in a baking dish and add a splash of chicken broth or water. Cover tightly with foil or a lid. Reheat for 20–25 minutes, or until the internal temp reaches 165°F. If you are in a hurry, you can also reheat it in the microwave by placing the meat on a microwave-safe plate. Cover it with a damp paper towel and heat in 30-second intervals until warmed through.

Nutrition