Pellet Grill Smoked Spatchcock Chicken

Spatchcock chicken on a cutting board with a knife

Pellet Grill Smoked Spatchcock Chicken

Spatchcock Chicken has become one of the most popular methods for making a whole chicken. The spatchcock method removes the backbone so the chicken can lay flat and ideally cook faster and more evenly.

Course Main Course

Cuisine American

Keyword Bacon Wrapped Chicken, Pellet Grill, Spatchcock

Prep Time 15

Cook Time 3 1 30

Servings

Calories 388kcal

Equipment

1 Pellet Grill or smoker
1 Kitchen Shears or sharp chef knife/Cleaver

Ingredients

3 lbs Whole Chicken
2 tbsp Kosher Salt
2 tbsp Dry Rub
1 tbsp Avocado Oil

Instructions

Remove the Chicken from the packaging and pat dry with paper towels. Remove any chicken pieces left in the cavity of the bird.
Find the spin on the back of the chicken and cut all the way down just to the side of the spine splitting the bird in half. Then cut out the spine by cutting the opposite side and removing it completely. discard or save the spine for stock.
Flip the bird over so its spread out skin side up and press down on the breast until you hear a crack and the chicken lays flat on the cutting board. Season with kosher salt on both sides than transfer to a sheet pan with a rack to keep the chicken elevated and store in the fridge uncovered overnight.
The next day preheat the pellet grill to 300 degrees F. Pat the skin dry with paper towels and brush avocado oil on all sides of the chicken before liberally seasoning with dry rub on all sides.
Place the chicken on the smoker with the legs pointed towards the heat source and the breasts further away. Cook for about 90 minutes until the breast reaches 160 and the thighs are at least 175 to 185 degrees F. While the chicken is cooking spray with pan spray every 30 minutes to help crisp the skin.
Remove the chicken from the smoker and let rest for 10 minutes before slicing.

Notes

serving size 1/4 chicken

Nutrition