Smoked Spatchcock Chicken

A spatchcocked chicken with blackened seasoning.

5 from 1 vote

Smoked Spatchcock Chicken is a whole chicken that has been butterflied and flattened for even cooking, then slow-smoked to infuse it with a rich, smoky flavor. This preparation results in tender, juicy meat with a crispy skin, that is guaranteed to please the whole family. We also like adding a delicious blackened seasoning that provides amazing flavor!

Course Main Dish

Cuisine American

Keyword blackened chicken, butterflied chicken, smoked spatchcock chicken

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings servings

Calories 447kcal

Author Sue Ringsdorf

Ingredients

5 pounds whole chicken - I buy organic
2 Tablespoons olive oil
4-5 Tablespoons homemade blackened seasoning
2-3 Tablespoons brown sugar

Instructions

Spatchcock a whole chicken:

Remove the inside contents of the chicken - any packaged items or organs. Use paper towel to pat it dry - this may take a BUNCH of paper towels.
**Be sure to sterilize your counters and sink after prepping any raw chicken!
Remove the backbone by using a sharp kitchen shears (linked on post) to cut along both sides of the backbone. This may take some muscle, but it helps to have sharp scissors. Discard the backbone or save for making stock.
Turn the chicken over and spread it out, skin side up. Then break the breastbone by using your hands to press on the bone. This will allow you to lay the chicken compltely flat.

Smoke the chicken:

After spatchcocking your chicken, use additonal paper towels to pat the moisture away.
Add a drizzle of olive oil over the skin of the chicken, rubbing it in with your hands. Then apply the blackened seasoning, using your hands again to rub it in. Top the seasoning with some additional brown sugar to help get the skin caramelized and crizpy.
5 pounds whole chicken, 2 Tablespoons olive oil, 4-5 Tablespoons homemade blackened seasoning, 2-3 Tablespoons brown sugar
Preheat your grill or smoker to about 250 degrees for indirect cooking. Add some smoked chips to the grill and place chicken on grill, skin side up. Make sure the chicken is lying flat on the grill.
Smoke the chicken until a digital meat thermometer reaches 165 degrees in both the breast and the thigh. This may take between 3-4 hours. Check to make sure the leg moves easily and that there is no redness underneath the leg when you wiggle it.
Remove the chicken from the grill/smoker and let it rest for 10-15 minutes.
Serve with your choice of side dishes!

Notes

Brining a chicken is optional. I didn't brine for this recipe, but you could add that step, if you like. I prefer a dry brine for less mess.

Nutrition