Smoked Spatchcock Chicken

Spatchcocking is hands down my favorite way to smoke a whole chicken.

It gives you everything you’re after: crisp skin, juicy meat, and that signature BBQ flavor without the long wait of a traditional roast.

Serve with a side of our creamy southern coleslaw and smoked mac and cheese for the ultimate feast.

Try spatchcocking for faster, crispier smoked chicken

Spatchcocking has gained a lot of popularity in the barbecue world over the last few years, and for good reason.

Flattening the bird helps it cook faster and more evenly while exposing more surface area to the smoke and rub. That means more flavor, less fuel, and less time waiting around.

And don’t let the name intimidate you. With a good pair of kitchen shears and a sturdy cutting board, you can prep a whole chicken and have it ready for the smoker in just a couple of minutes.

Once, I had to spatchcock 90 chickens in one day for a Veterans’ fundraiser. My hands were sore for days, and I didn’t touch chicken again for months, but I definitely got my reps in.

What you’ll need for this smoked spatchcock chicken

(Note: The full ingredient list with exact measurements is in the recipe card below—scroll down when you’re ready to prep).

• Whole chicken – You may be able to find a spatchcock chicken at your local grocery store, but don’t worry if you can’t – it’s super easy to do yourself and only takes a few minutes.
• Chicken rub/seasoning – I like to use my Homemade Chicken Rub, which is made up of mostly pantry staples including salt, black pepper, smoked paprika, onion and garlic powder but you can use your favorite store-bought chicken rub or seasoning. 
• Kitchen shears or a sharp boning knife – A strong pair of poultry or kitchen shears makes removing the backbone quick and easy. Look for ones with a comfortable grip and solid hinge. 
  

How to spatchcock a chicken for smoking

Spatchcocking means removing the backbone so the chicken can be flattened. This helps it cook faster, more evenly, and gives more surface area for smoke and seasoning. With a sturdy surface, a sharp knife, and poultry shears, it’s quick and easy.

Here’s how to do it step by step:

1. Remove the backbone

Start by flipping the chicken over so that the backbone is facing upwards (breast-side down).

You can run your finger down the center of the chicken’s back to locate the backbone. 

I like to start by making a thin slice with my knife down either side of the backbone. This cuts through the skin and also gives a good guide to follow as you cut the backbone out with the shears. 

Take your poultry shears and cut along either side of the backbone from tail to neck until you can remove it from the carcass. This can take some muscle! 

2. Remove the giblets (organs) and ribs

This is not the nicest thing to do! Once you have removed the backbone, you will likely find the chicken’s organs inside the cavity. They will be dark red to brown in color. Remove these.

Another thing I like to do is to remove the rib bones. This comes from my background in competition barbecue, mainly creating half chickens for IBCA competitions. The last thing I want is a judge to get a mouthful of chicken ribs, so I like to remove them. 

You can use your knife or poultry shears to cut out the ribs and remove them.

3. Flatten the chicken

Flip the chicken over so that the breasts are facing upward.

Place your hands directly in the center of the breasts on top of one another (similar to how you would give someone CPR).

Press down firmly on the breastbone until you hear a crack – this is your sign that the breastbone is broken. The chicken should flatten out nicely. 

Now you’ve got a perfect spatchcock chicken!

How to make smoked spatchcock chicken 

Now that you have the hard work out of the way, it’s time to start cooking. You can make spatchcock chicken in the oven or on the grill, but my favorite way is on the smoker. There is something special about a smoked chicken that really can’t be beat. 

1. Season your chicken 

I like to use my homemade chicken rub for this recipe, but you can alternatively use any store-bought poultry seasoning you prefer. 

Start by seasoning the inside of the chicken first. Flip the chicken over so that the breasts are facing down and the exposed cavity is facing you. Generously sprinkle the chicken seasoning all over the inside of the bird, and be sure to lift the wings and legs to cover every inch. 

Then, flip the chicken over and season the outside. A good trick to ensure your chicken is flavorful is to pull back the skin and season underneath, then season the outside as well. This will add flavor to both the skin and the meat of your chicken. 

2. Fire up the smoker

Heat the smoker to 275°F. 

I cooked this chicken on my Ninja FlexFlame. It’s a propane grill with a smokebox that allows you to add pellets to add real woodfire flavor to whatever you’re cooking. Because the Ninja has an integrated fan, it tends to speed up the cooking process, so I only had to cook my chicken for about an hour. 

3. Smoke it

Place your chicken directly on the grates, breast side up. Close the lid and smoke for around one hour, then check the internal temperature.

The best way to tell if your chicken is done is to use an instant-read thermometer to check the temperature in the thickest part of the breast. I use my Thermoworks ThermaPen. It takes an accurate temperature reading in less than a second, so I can minimize the amount of time I need to leave the smoker open during cooking. 

The chicken is cooked when it reaches 165°F internal temperature in the thickest part of the breast. The legs and thighs will be up around 180°F or so by this point, but that is totally fine. Dark meat stays moist even at higher temperatures, so the best bet is to check the breast for doneness. 

4. Let it rest

Once you pull the bird off the smoker, it’s important to let it rest for a bit before slicing. You only need to wait about 10-15 minutes, but this rest will help keep your chicken juicy. 

5. Carve

I like to cut it into sections for serving, but pulling it is also fine.

I slice the drumstick/thigh off, then the wings (sometimes with a little breast meat to give the lucky diner an extra meaty wing).

Carefully cut along the backbone, remove each breast whole, and then use a sharp knife to slice it into even pieces.

What to serve with smoked spatchcock chicken

I love smoking chicken this way, unlike most BBQ recipes, it’s usually ready to eat in just over an hour. It’s perfect for when you want big flavor without an all-day cook. I like to serve it with smoked mac and cheese or a side of creamy coleslaw for a classic BBQ combo.

If you gave this recipe a try, be sure to leave a rating! Do you have questions or a favorite twist on smoked chicken? Drop a comment—we’d love to hear how you make it your own.