Recipes / Smoked Meats & BBQ Mains
Members Only
Spatchcock Smoked Chicken
Removing the backbone and flattening the chicken lets it lie flat over the smoker, cooking faster and more evenly than a whole trussed bird while giving you far more crispy skin per bite - a fantastic upgrade once you have smoked a whole chicken once already.
Prep25 min
Cook1 hr 45 min
Total2 hr 10 min
ServingsServes 4
DifficultyMedium
Rating★ 4.9
Why You'll Love This
- Cooks noticeably faster than a whole trussed chicken
- More skin surface means more crispy bites
- Even doneness between breast and thighs
This Recipe Is For Members
Here's a preview of the ingredients and first step. Join My BBQ Recipe to unlock the full method, tips, and nutrition info.
A Few Ingredients
- 1 (4.5 to 5 lb) whole chicken
- 3 tbsp olive oil
- 1 tbsp kosher salt
- … and 7 more
First Step
Place the chicken breast-side down on a cutting board and use sturdy kitchen shears to cut along both sides of the backbone from tail to neck, then remove and discard (or save for stock).
