Smoked Spatchcock Chicken
Smoked spatchcock chicken is an easy and delicious meal that provides you with a perfectly cooked chicken, that is tender and juicy, to perfection. It tastes so good; it can be ready in a matter of hours and allows you to enjoy a delicious meal with very little kitchen cleanup.
If you are looking for an easy and very tasty meal, this is one recipe you should definitely try out.
Smoking Spatchcock Chicken
Not only is smoking spatchcock chicken delicious to eat, but there are also a few other good reasons why you should consider spatchcock in your chicken before smoking. First, let’s consider why do you spatchcock a chicken.
One of the main reasons you might consider spatchcocking a chicken is because it allows your chicken to cook evenly.
Whole chickens are known for not cooking evenly, and some parts of the chicken are done long before other parts. When you spatchcock a chicken it helps eliminate that problem, allowing the whole chicken to cook evenly.
The second reason you should consider smoking a spatchcock chicken is it decreases the time it takes for your chicken to cook on the smoker. This allows you to enjoy your delicious chicken dinner much faster than if you had smoked a whole chicken.
What is Spatchcock Chicken
It is important to understand what a spatchcock chicken is before we dive into the delicious recipe for smoking a spatchcock chicken.
A spatchcock is when you remove a whole chicken’s spine, open the chicken up, and lay it flat so that it forms a butterfly-like shape after it is opened and lying flat. You can then season your chicken as desired before smoking it to perfection.
Things You Need for Smoked Spatchcock Chicken
Before you begin smoking your spatchcock chicken there are a few things you should gather, or make sure you have on hand before you start. These things include:
A cookie sheet
How to Prepare the Chicken
Step 1: Thaw the Chicken
First, you want to make sure your whole chicken is completely thawed before you begin. This will allow you to spatchcock the chicken much more easily.
Step 2: Remove the Spine
Next, take some meat scissors or a very sharp knife, and cut out the spine of the thawed chicken.
Step 3: Spatchcock the Chicken
Once the spine of the chicken is removed, gently pull your chicken open so that it is open face down on a cookie sheet.
Now take the palm of your hands, and gently press the chicken so that it lays flat like a butterfly on your flat surface. Once flat, you have successfully spatchcocked the chicken, and can now season and cook it as desired.
How to Smoke a Spatchcock Chicken
Now, with your spatchcocked chicken, we are going to walk you through a very easy step-by-step process that will help you to smoke your spatchcock chicken to perfection.
Begin by preheating your smoker to 275°F (135°C).
Next, take your prepared spatchcock chicken, and rub the entire surface, both the top and bottom with olive oil. We also recommend rubbing olive oil under the skin of the chicken if you are able.
The basic seasonings for smoked chicken that we recommend using are brown sugar, paprika, onion powder, garlic powder, sea salt, garlic salt, and pepper. However, you can use whatever types of seasoning that you desire.
We recommend combining your seasonings in a bowl, then rubbing the outside of your chicken with the combined seasonings. You can also sprinkle each seasoning onto the chicken as you make it if desired.
Season the chicken and then transfer your prepared spatchcock chicken directly to the smoker grates, and smoke at 275°F until the internal temperature of your chicken reaches 165°F in all parts of the chicken.
This will usually take between one and a half and two hours. After your chicken has smoked for 45 minutes to an hour, you can increase the temperature of your smoker to help your chicken finish out faster if desired.
Please note that the smoke time is estimated, and not guaranteed as a time may vary depending on the size of your chicken, your smoker, and the external temperature of your location.
Because of this, it is best to monitor your chicken by the internal temperature to gauge when it is done.
When your chicken has reached the internal temperature of 165°F (at a minimum) you can remove it from the smoker and let it rest for approximately 10 minutes before serving. Then, serve and enjoy.
Tips and Tricks
The Best Wood to Use. There are many different types of wood chips and pellets to use for smoking meat. So, which one is the best?
Typically, when you are smoking chicken, you will want to use wood such as apple, cherry, hickory, pecan, maple, and sometimes mesquite. People often prefer fruit wood for smoking chicken.
Olive Oil. Although we recommend using olive oil you can use other types of oil if needed.
Be sure to rub the entire surface of your chicken with oil and even under the skin if you are able. Then you will cover all of the areas you rubbed with oil with your seasoning rub.
Thermometer. We recommend that you use an instant-read thermometer to monitor the internal temperature of your chicken.
Be sure that the internal temperature of the chicken breasts and thighs all reach at least 165°F (74°C) before removing the chicken from your smoker.
Types of Smokers. There are many types of smokers you can use to smoke a spatchcock chicken. You can use a Traeger grill to a pellet smoker, to a pit boss smoker, to a grill master, and even a green egg smoker.
All these smokers will give you good results, the choice is up to you. You can even get smoke boxes to include in your gas grill, or use a charcoal grill as well.
How long does it take to smoke a spatchcock chicken?
One of the most common questions about smoking chicken is how long it will take for your chicken to be done. Unfortunately, the answer to this is not a simple one as different factors play into the amount of time it will take.
Things like the size of your chicken, how thick the meat is, what type of smoker you are using, and the external temperature of your location if you are smoking outdoors, will all play a part in determining how long it takes for your spatchcock chicken to smoke.
Spatchcock Chicken Cooking Time Per Pound
A good rule of thumb is the estimate that it will take approximately 20 minutes per pound for your spatchcock chicken to cook. However, you will want to monitor the internal temperature of your chicken to be sure it is fully cooked in all parts of the chicken before it is done.
Now, let’s look at the estimated amount of time it will take to cook a spatchcock chicken at different temperatures.
Keep in mind that the different temperatures of your smoker and the other factors we have mentioned already, will all impact the amount of time it takes for your chicken to fully smoke.
How long to smoke a spatchcock chicken at 225?
Because you are smoking the chicken at a lower temperature, it is likely to take the chicken a while for it to fully cook. You will want to monitor the chicken to be sure that the internal temperature reaches 165°F before you remove it from the smoker.
Typically, it will take between one and a half hours, to four hours for your spatchcock chicken to smoke at 225°F.
How long to smoke a spatchcock chicken at 275?
When you increase the temperature of your smoker to 275°F, it will slightly decrease the amount of time it takes for your spatchcock chicken to smoke.
On average it will take between one and a half hours to three hours for your spatchcock chicken to smoke at 275°F.
How long to smoke a spatchcock chicken at 300 degrees?
By increasing the smoker temperature to 300°F, you will likely shorten the amount of time it takes to smoke your spatchcock chicken even more.
On average, it will take between one and two hours for your spatchcock smoked chicken to cook at 300°F.
Storing & Reheating
Room Temperature. Once your spatchcock chicken has been smoked to perfection, you can remove it from the smoker and allow it to rest for a few minutes before serving.
After your chicken has been fully cooked, it should be left at room temperature for no more than two hours when your room temperature is between 40°F and 90°F.
If your room temperature is 90°F or above the smoked chicken should be left at room temperature for no more than one hour before it goes bad.
Refrigerator. It is estimated that your smoked chicken will last between three and four days when stored in an airtight container and stored in the fridge at 40°F or below.
In some cases, the smoked chicken may last slightly longer, however, this is a good estimate to use when estimating how long it will last in the fridge.
Freezer. You may also store your smoked spatchcock chicken leftovers in the freezer for longer periods of time if desired. To properly store, transferred it to an airtight container or seal it in a plastic freezer bag for up to four months at 0°F or below.
Reheating. There are many ways you can reheat your smoked chicken if desired.
These ways range from reheating your chicken in the microwave for a few minutes, using a skillet on your stove top over medium heat, in the oven at 350°F, or even on your grill.
You could also reheat your smoked chicken in the air fryer by dividing it up into small enough pieces that will fit inside of your air fryer.
Do you have to “flip” this chicken while grilling?
When you are smoking a spatchcock chicken on your smoker, there is no need to flip it while it is smoking. Simply place your spatchcock chicken skin side up on your smoker grate, and smoke until the internal temperature reaches 165°F.
Once your chicken is fully cooked, then remove the chicken from your smoker, allow it to rest, then serve and enjoy.
Perfect Side Dishes
When serving your smoked spatchcock chicken, here are a few easy sides that you could throw onto your smoker as well for a delicious meal with very little cleanup.
Spatchcock Chicken Smoker
Surprisingly, spatchcock smoked chicken is very easy to prepare, allows you to enjoy chicken in less time that is evenly cooked, and taste delicious. I
f you love to grill or smoke your food, this is one recipe you have got to try. When you smoke your spatchcock chicken, there is very little cleanup, and you get to enjoy a delicious tasting meal. Now, let’s get cooking!
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