We are obsessed with spatchcocked chickens! They are so easy, take only about 2.5 hrs in the smoker, and taste amazing every time! And while they look and taste impressive, spatchcocking a chicken is incredibly easy!
I buy our whole chickens from Costco, they come in a 2-pack for about $10, and it’s the best price I’ve found! We buy a several at the beginning of the month, and I usually do at least a couple this way.
Spatchcocking is just cutting the backbone out, so that the chicken can lay flat on the grill, so it gets that good smoky flavor all over, and it cooks way faster than it would as a whole chicken. (I am 100% sure you could also do this in the oven and it would turn out great! We haven’t had an oven for over a year now, so I cook everything outside on our Traeger.)
I use a pair of kitchen scissors and just cut along both sides of the backbone. (you just want to go slowly, because you are cutting through some bone, so you don’t want them to jump around.)
Smoked Spatchcock chicken:
What you need:
Kitchen scissors, basting brush
Oil (I use olive)
Salt and pepper
BBQ sauce (my favorite right now is the Private selection Kansas BBQ sauce from Fred Meyer
Preheat oven or grill to 350°
Begin by cutting the backbone out. Discard, along with the pieces inside the bird.
Oil the entire chicken, inside and out, and coat with salt and pepper.
Place on hot grill, laid flat, breast side up, and cook for an hour.
After and hour, it should be golden. Brush with some bbq sauce, (both sides) and then place back on grill. Turn heat down to 300°. Brush with more sauce after another 30 min.
Check internal temperature at 2.5 hrs total, but leave it on the heat until it reaches 180° internally.
Take it off the grill, let it rest for 10 minutes, and then serve!
I like to serve it with mashed potato’s, and steamed veggies! (Right now we are on a whole30, so I will just serve it with some steamed veggies, and a chopped salad.) Enjoy!