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Smoked spatchcock chicken (golden, crispy skin)

The combination of smoking with the unique spatchcocking technique results in tender, juicy and smokey chicken that’s cooked evenly. 

  • Total Time: 2 hours 10 minutes
  • Yield: 6-8 1x


  • 1 whole chicken 
  • 1 tablespoon olive oil 
  • 1 stick of melted butter 
  • 34 tablespoons of chicken rub


  1. Spatchcock your chicken by removing the spine from the back using kitchen shear or a sharp knife. Cut along each side of the spine to remove. Then flip over and push down onto the breast bone to flatten. 
  2. Once chicken has been spatchcocked, cover with olive oil as a binder and season on both sides with smoked chicken rub or seasoning of your choice. 
  3. Place chicken onto a smoker at 300°F and cook until the internal temperature reaches 140°F. 
  4. Increase the heat on your smoker to 375°F and baste with melted butter a few times until the internal temperature of the breast reaches 165°F. (The thighs should be reading 175°F)
  5. Remove the chicken from the smoker and let it reset for 10 minutes before carving. 
  • Author: Jordan Hanger
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Main
  • Method: Smoking
  • Cuisine: American

Keywords: spatchcock chicken, smoked spatchcock chicken, smoked whole chicken, spatchcock chicken on pellet grill, spatchcocked chicken