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Cooked chicken on cutting board with green garnish
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Smoked Spatchcock Chicken (Crispy Skin)

Want an evenly cooked juicy and tender bird? Smoking a spatchcock chicken is the ONLY way to go. Perfect every time!
Course Main Course
Cuisine American
Type Smoked Meat
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 Servings
Calories 412kcal
Author Will
Cost 10

Ingredients

  • 5 lb roaster chicken giblets removed

Seasoning Rub

  • 1 tablespoon brown sugar
  • 1 tbsp black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 2 teaspoon sea salt
  • ½ teaspoon cayenne pepper

Instructions

  • Pre-heat smoker to 225°F.
  • Remove giblets from inside of roaster chicken and rinse bird with fresh water.
  • With breast side down, cut on each side of backbone with poultry shears to remove the backbone.
  • Turn chicken over, breast side up, and push down on the breasts with the palm of your hand firmly. This should break the breast bone allowing chicken to lay flat. Using your fingers, loosen the skin from the breast meat.
  • Dry chicken with paper towels and then coat with olive oil. Make sure to get both sides of the bird and in between the skin and breast meat.
  • Season bird with rub seasoning everywhere you put olive oil.
  • Lay chicken directly on grill rack breast side up and smoke for 45 minutes. Turn up temperature to 425°F and cook until the internal temperature is 165°F when checked with an instant read thermometer, about another 45 minutes.
  • Let rest 10-15 minutes and serve.

Notes

  • If using meat for sandwiches, tear the meat off the bones when the chicken is still warm. The meat comes off better when it's warm. 

Nutrition

Calories: 412kcal | Carbohydrates: 5g | Protein: 34g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 905mg | Potassium: 416mg | Fiber: 1g | Sugar: 2g | Vitamin A: 903IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg