Spatchcocked Smoked Chicken
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
546 kcal
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Course
Main Course
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Cuisine
American
Spatchcocked Smoked Chicken
Description
The Spatchcocked Smoked Chicken recipe starts by carefully removing the backbone to flatten the bird, increasing surface area and making for even cooking. The chicken is coated with olive oil and a dry rub combining brown sugar, kosher salt, onion powders, paprika, garlic powder, black pepper, cumin, cinnamon, and cayenne. This blend offers a balance of sweet, smoky, and mildly spicy flavors.
Cooking on a Traeger grill is flexible: a faster method at about 400°F to start, then reduced to 325°F until the internal temperature hits 165°F, or a slower low-heat approach taking several hours, which wasn’t fully detailed here. Smoking the chicken adds a delicate flavor, and the rub caramelizes on the surface, forming a flavorful crust. Resting the bird after cooking lets juices redistribute for moist meat.
This smoked chicken can be sliced and served as a main dish, suitable for casual meals or gatherings. It pairs well with grilled vegetables, salads, or side dishes that complement smoky and sweet seasonings. The recipe’s technique boosts efficient cooking and flavor infusion through spatchcocking and smoking.
Ingredients
- 3-4 pound chicken whole
- 1/4 cup olive oil
Dry Rub
- 1/3 cup brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon onion salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
Instructions
To spatchcock the chicken
- Place the bird breast-side down with the legs pointing toward you. Use kitchen shears to cut down both sides of the backbone through the ribs to remove the spine.
- Open up the chicken and use a sharp knife to cut a slit through the cartilage in the center of the chicken near the breastbone. Flip the chicken over and press in the middle to lay it out flat.
- Rub the chicken all over with the oil. Combine the dry rub ingredients and rub a liberal amount all over both sides of the chicken.
Fast Method: High Heat (around 1 hour)
- Preheat Traeger grill to high heat of around 400°F. Place the chicken breast side up on the grill, spreading out the legs so it lays flat. Grill on high for 30 minutes, then turn temperature down to 325°F for the remaining time it takes for the chicken to reach an internal temperature of 165°F.
- Remove from grill and let rest for 15-20 minutes before slicing and serving.
Slow Method: Low Heat (around 3-4 hours)
- Preheat Traeger grill to between 225 and 275°F. Place the chicken breast side up on the grill, spreading out the legs so it lays flat. Smoke for 3-4 hours until the chicken reaches an internal temperature of 165°F.
- Remove from grill and let rest for 15-20 minutes before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 1284mg | 54% |
| Potassium | 361mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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