• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
    • Appetizers
    • Beverages
    • Bread
    • Breakfast
    • Burgers and Sandwiches
    • Desserts
    • Main Dishes
    • Pasta
    • Salads
    • Sauces and Seasonings
    • Sides
    • Soups and Stews
    • Vegetarian
  • Newsletter Sign-Up
  • Contact

Burrata and Bubbles logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • Subscribe
×
Home » Recipes » Main Dishes

Published: May 18, 2023 by Amanda McGrory-Dixon

Smoked Spatchcock Chicken With Crispy Skin

Jump to Recipe
The smoked spatchcock chicken in a black cast-iron skillet with a spoonful of BBQ sauce to the side and text overlay on top of the image.
The smoked spatchcock chicken in a black cast-iron skillet with a spoonful of BBQ sauce to the side and text overlay on top of the image.

For all those summer grill-outs, make sure your dinner menu includes this succulent smoked spatchcock chicken, featuring everyone's favorite perfectly crispy skin! A simple dry rub gives the chicken those classic BBQ flavors with just the right kiss of smoke. You only need about 10 minutes of hands-off preparation time, and it smokes even faster than a traditional trussed chicken.

An aerial view of the smoked spatchcock chicken in a black cast-iron skillet with a jar of BBQ sauce to the left.
Jump to:
  • What Is Spatchcocking?
  • Why You’ll Love This Recipe
  • Ingredients
  • Step-by-Step Instructions
  • Final Internal Temperature
  • How to Store and Freeze Leftovers
  • Delicious Serving Ideas
  • Recipe FAQs
  • Expert Tips
  • Perfect Pairing
  • Get More Smoker Recipes
  • 📖 Recipe

What Is Spatchcocking?

This is essentially butterflying a whole chicken. We cut off the backbone, flip it and use our hands to flatten the chicken.

While this may sound complicated, I promise the process is surprisingly easy. For a little visual help, we’ll review the process with step-by-step photos, and you can check out the accompanying video if that’s also helpful.

So why spatchcock a chicken? Since we flatten the whole bird, it makes the chicken cook faster and more evenly.

This means the white meat and dark meat cook at a similar pace, so overcooking one section of the bird isn’t really an issue. Once you spatchcock your first chicken, you’ll see how easy it is, and I won’t be surprised if it becomes your go-to method for cooking a whole chicken.

Why You’ll Love This Recipe

Wonderfully crisp skin: Don’t let anyone tell you smoking a chicken means gummy skin. That rumor exists, but with proper preparation, it’s not true. We follow three easy steps to avoid rubbery chicken skin.

  • Dry brine the chicken before smoking.
  • Coat the skin with olive oil.
  • Blast the chicken with high heat after smoking low and slow.

Faster cooking time: If you’ve ever tried my trussed smoked whole chicken, it’s a relatively quick smoker recipe, though it still calls for 45-60 minutes per pound. However, spatchcocking significantly decreases the smoking time, which is great if you have an especially large cut or find yourself behind schedule.

Ultra juicy meat: No dry chicken here. Every bite is tender, juicy and oh-so flavorful. It doesn’t get better than smoked chicken.

Related: Put that smoker to use. You'll also love my smoked chicken wings, smoked chuck roast, smoked brats and smoked corned beef.

Ingredients

The ingredients for smoking the chicken on a brown wooden surface with black and white labels by the items.

Whole chicken: A typical whole chicken is about 4 to 5 pounds, but you can use an even bigger chicken if that’s what’s available. I actually once smoked a massive chicken that was nearly 7 pounds, and it turned out great.

Spices: We use a mixture of chili powder, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, ground cumin, mustard powder and cayenne pepper. Of course, you’re welcome to use another favorite spice blend.

Salt: This is what we used for dry brining. 

Favorite BBQ sauce: This is optional. Some people prefer their chicken without sauce, but I love a nice slathering. For a homemade option, I have a few flavors you’d love.

  • Honey and sriracha
  • Jamaican jerk
  • Bourbon and coffee
  • Blueberry and ginger

Step-by-Step Instructions

Prep and Dry Brine the Chicken

Step 1: To dry brine the chicken for that perfect skin, we pat the surface dry with a paper towel, sprinkle salt all over and refrigerate the chicken uncovered (photo 1). Overnight is best, but at least eight hours works if you’re short on time.

A hand holding a tablespoon over the chicken on a brown cutting board before dry brining the skin.

When we dry brine chicken, the salt initially pulls out the moisture from the skin and meat. As it rests, that moisture dissolves the salt, which is reabsorbed into the chicken.

This makes for a more tender, juicy chicken. Plus, it dries out the skin for that crispy texture.

Spatchcock the Chicken

Step 2: After dry brining, we’re ready to spatchcock the chicken. We flip the chicken so that the breasts are facing down on the cutting board. At the bottom of the cavity, you’ll notice a triangle-shaped flap, which is the end of the backbone.

We take a pair of sharp kitchen shears and cut along the side of the backbone (photo 2), and then we cut along the other side of the backbone to remove it (photo 3).

The chicken on a brown cutting board with a pair of kitchen shears making the first cut on the right side of the backbone.
The chicken on a brown wooden cutting board with the kitchen shears making the second cut along the backbone on the left side.

Now we flip the chicken and press down on the breast bone until it cracks and flattens (photo 4). Our chicken is now spatchcocked.

Season With the Dry Rub

Step 3: With the chicken prepped, we stir together our spices in a small bowl and apply the dry rub all over the entire chicken (photo 5). Along with coating the outside, we also want to gently lift the skin to season the meat.

The chicken after it's been spatchcocked on a brown cutting board with the dry rub covering the skin.

Smoke the Chicken

Step 4: Now we put the spatchcocked chicken cut-side down on the grill grates of a 225-degree F smoker with a water pan and close the lid (photo 6).

The chicken on the smoker grill grates with a leave-in meat thermometer inserted into the breast meat.

Step: 5: When the chicken reaches about 130 degrees F, we crank up the smoker from the lower temperature to 400 degrees F and brush the skin with the olive oil (photo 7). If you’d like a sauced chicken, you can brush it a few minutes before it finishes cooking.

A silicone brush coating the chicken with a layer of olive oil before cranking up the heat of the smoker.

With the chicken ready, we remove it from the smoker and let the chicken rest for about 10 minutes. This allows the juices to redistribute to ensure every bite is nice and moist. We carve on a cutting board with a sharp knife and serve. 

Note: I tested this smoked spatchcock chicken recipe on a vertical pellet grill, but any kind of traditional or electric smoker works.

Final Internal Temperature

The chicken is done when it reaches a final temperature of 165 degrees F in the breast meat. For the legs and thigh meat, 175 degrees F is the sweet spot. Those pieces have connective tissues that need extra time to break down.

To ensure the chicken cooks to perfection, I like to insert a leave-in meat thermometer in the thickest part of the breast. That way, I always know the temperature and don’t have to frequently open the smoker and lose the heat.

How to Store and Freeze Leftovers

If you have any leftovers, allow them to fully cool and then keep them in an airtight container in the refrigerator for three to four days.

For longer storage, you can keep the chicken in a freezer-safe bag or container for up to four months. While you can safely enjoy the frozen chicken after four months, the quality eventually starts to degrade.

When you’re ready to eat those leftovers, you can use the chicken in so many ways. Think Buffalo chicken dip, tacos, salads, grilled cheese, mac and cheese, or quesadillas. Believe me, you will get plenty of uses out of those leftovers.

Delicious Serving Ideas

Of course, a good backyard BBQ is always a feast, so let’s give you some additional serving ideas to keep your guests full and happy. 

For appetizers, you already have the smoker fired up, so try some smoked salsa, smoked cream cheese or smoked jalapeño poppers. Both are crowd favorites and so simple to make. 

If you’re hosting an especially large party, you might want another smoked meat option. These recipes are always hits with our friends and family.

  • Brisket
  • Ribs
  • Burgers
  • Tri tip
  • Turkey drumsticks

And then there are side dishes. Don’t miss my smoked bourbon baked beans and smoked macaroni and cheese. I’m especially partial to that mac and cheese — it’s an absolute dream for cheese lovers.

If you're smoker is already full, you can also try this spaghetti squash gratin, bacon macaroni salad and Hawaiian potato salad.

Recipe FAQs

Why is spatchcocking faster than trussing a chicken?

That flatter surface area evenly exposes the whole chicken to heat. When it’s trussed, the chicken breast meat naturally plumps up, which makes it thicker and inevitably requires more cooking time.

Do you flip a spatchcock chicken while smoking?

No, we don’t have to flip the chicken. We just leave it with the skin side facing up during the entire smoking process.

How long does it take to smoke spatchcock chicken?

Plan for about 2 ½ to three hours of smoking time. That said, many factors can play into the total smoking time, such as the weather, the size of the chicken and the efficiency of your smoker to hold heat. When smoking, I always recommend being a little flexible with your serving time.

What’s the best wood to use for smoking?

Chicken works nicely with a lot of wood varieties, but hickory is my favorite. Hickory gives a noticeable smoky flavor without overwhelming the meat. 

If you prefer a lighter smoke flavor, apple wood, cherry wood, pecan wood or maple wood would make a nice option. Some people like mesquite with chicken, but I think it’s a bit overpowering for lighter meats. But you do you — if it works with your palate, that’s all that matters.

Can you smoke this chicken on a grill if you don’t have a dedicated smoker?

Sure, you can turn your gas or charcoal grill into a smoker by using a smoke box. If you’re unfamiliar with the process, here’s a guide on how to use a smoker box.

A side view of the smoked spatchcock chicken in a black cast-iron skillet on top of a red and white napkin with parsley sprinkled around it.

Expert Tips

Don’t skip the dry brining if you like crispy skin: This step makes a huge difference in the final result. 

Save the backbone: It’s great for making a flavorful chicken stock.

Thaw the chicken first: We don’t want to smoke or dry brine a frozen chicken. Make sure it’s fully thawed before dry brining. Otherwise, it won’t properly dry brine or absorb the smoke.

Pat the chicken skin thoroughly with paper towels before salting: We want the skin as dry as possible.

Let the chicken sit at room temperature for 30 minutes before smoking: This takes off the chill and allows for more even cooking.

Bonus: For more ways to smoke a chicken, you can also try my smoked chicken leg quarters and smoked chicken breasts.

Perfect Pairing

What’s a good BBQ without plenty of beers on hand? Try this chicken with an American amber ale. You’ll love how the strong malt profile melds with the brown sugar while adding contrast to the dry rub spices.

If you’re feeling a little fancier and prefer wine, an oaked chardonnay is great with smoked chicken. The char from the oak barrels makes for a nice match with the touch of smoky flavor.

Your family and friends will devour this smoked spatchcock chicken at your next backyard BBQ. With that juicy, flavorful meat and crispy skin, this chicken is absolute perfection. 

Cheers!

The smoked spatchcock chicken in a black cast-iron skillet on a brown wooden surface with sprigs of parsley to the left.

Get More Smoker Recipes

  • An aerial view of the smoked prime rib roast with a couple pieces carved off on a cream-colored platter.
    Smoked Prime Rib (Standing Rib Roast)
  • A smoked lobster tail on a white plate with a bunch of parsley to the side and a blue and white napkin behind it.
    Smoked Lobster Tails With Lemon-Garlic Butter
  • The smoked turkey wings on a white platter and cream-colored placemat with fresh sage to the left.
    Crispy Smoked Turkey Wings
  • The smoked leg of lamb on green lettuce on top of a white platter after it's been carved into slices with rosemary and red wine in the background.
    Smoked Leg of Lamb

If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.

📖 Recipe

The smoked spatchcock chicken in a black cast-iron skillet on a brown wooden surface with BBQ sauce in the corner.

Smoked Spatchcock Chicken With Crispy Skin

For all those summer grill-outs, make sure your dinner menu includes this succulent smoked spatchcock chicken, featuring everyone's favorite perfectly crispy skin! A simple dry rub gives the chicken those classic BBQ flavors with just the right kiss of smoke. You only need about 10 minutes of hands-off preparation time, and it smokes even faster than a traditional trussed chicken.
5 from 139 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours
Dry Brining (Non-Active Time): 1 day day
Total Time: 1 day day 3 hours hours 10 minutes minutes
Servings: 4 people
Calories: 301kcal
Author: Amanda McGrory-Dixon

Equipment

  • Kitchen shears
  • Smoker
  • Wood pellets or wood chips see notes for recommendations
  • Leave-in meat thermometer

Ingredients

  • 1 whole chicken
  • 1 heaping tablespoon salt
  • 2 teaspoons chili powder
  • 2 teaspoons packed brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon mustard powder
  • 2 tablespoons olive oil
  • BBQ sauce optional

Instructions

  • To dry brine for crisp skin, pat the chicken dry with paper towels, and then generously sprinkle with salt and rub onto the skin. Place the chicken in the refrigerator uncovered for at least four to eight hours, though overnight is ideal. Do not wipe off the salt after brining.
  • Flip the chicken so that the breast side faces down. You'll notice a triangle-shaped flap. Using kitchen shears, completely cut along one side of the flap and then completely cut on the other side of the flap to remove the backbone. Flip the chicken over and use your hands to flatten the chicken until you hear the breast bone crack.
  • Prepare the smoker according to the manufacturer’s directions, fill the water pan and set the temperature to 225 degrees F. As the smoker heats, stir together the spices and rub the spice mixture all over the skin. Gently lift the skin and rub some spices directly onto the meat as well.
  • Place the chicken in the smoker with the breast-side up and thighs closest to the heat source. Insert a leave-in thermometer into the thickest part of the breast meat without touching a bone, which can skew the reading.
  • Close the smoker and smoke the chicken until it reaches an internal temperature of 130 degrees, about 1 ½ to 2 hours. Replenish the wood if necessary while cooking. Open the smoker, brush the skin with olive oil and crank up the heat to 400 degrees to finish cooking. In the last few minutes, brush with BBQ sauce if desired. The chicken is done when it reaches 165 degrees in the thickest part of the breast meat and 175 degrees in the thickest part of the thigh meat.
  • Let the chicken rest for 10 minutes to allow the juices to settle and then carve with a sharp knife. If desired, serve with additional BBQ sauce. Enjoy!

Notes

  • Store leftovers in the refrigerator for up to three or four days. Freeze for up to four months.
  • This salt for dry brining will look like a lot. Don't worry. This is normal, and it will not come out too salty because of the reabsorption into the meat. 
  • If possible, remove the chicken from the refrigerator for 30-60 minutes to allow it to come down in temperature.
  • Hickory is great for a smokier chicken, though mesquite is a bit strong. Apple, pecan, cherry and maple are great for a milder smoke flavor.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 6ounces | Calories: 301kcal | Carbohydrates: 2g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 90mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @BurrataandBubbles or tag #burratandbubbles!

More Main Dishes

  • Three brisket tacos on a wooden plate with lime slices behind it and a bowl of guacamole to the side.
    Crispy Brisket Tacos With Smoked Cheddar and Caramelized Onions
  • The smoked rack of lamb on a white serving platter with chopped parsley on top of a glass of wine and two candles to the side.
    Smoked Rack of Lamb
  • Looking down on a deep-fried duck with candles to the left and orange slices and cranberries scattered around the bird.
    Deep-Fried Duck With Fig-Orange Glaze
  • A side view of the smoked spatchcock turkey on a white platter with green leaf lettuce, orange slices and pomegranates before carving.
    Crispy Smoked Spatchcock Turkey
257 shares
  • Share
  • Yummly
  • Mix
  • Twitter

Reader Interactions

Comments

    5 from 139 votes (131 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Charles Allen says

    September 14, 2024 at 9:58 am

    5 stars
    I’ve been spatchcocking chickens and turkeys for 3 years this changed my game. I’ve never dry brined and never pushed down to crack the breast. Thank you for the tips!!

    Reply
    • Amanda McGrory-Dixon says

      September 15, 2024 at 4:42 pm

      You're welcome, Charles! Glad the tips were helpful.

      Reply
  2. Char says

    July 08, 2024 at 5:36 pm

    5 stars
    I made the spatchcock chicken in my smoker and it was perfect! I’ve only had the smoker for less than a week so this was only my second attempt but I couldn’t be happier! Thank you for the recipe and the education, I learned a lot about the process

    Reply
  3. Tricia says

    October 02, 2023 at 6:25 am

    5 stars
    My first smoking experience. I did 2 birds that we raised this spring and processed. They were absolutely delicious! Served with roasted sweet potatoes and a salad, my guests were pleased. Thank you for your recipe and tips!

    Reply
    • Amanda McGrory-Dixon says

      October 02, 2023 at 7:40 am

      You're welcome, Tricia! I'm so glad it worked out for you.

      Reply
  4. Anjali says

    August 14, 2023 at 1:20 am

    5 stars
    Made this chicken over the weekend and loved it. We're planning a barbecue for Labor Day, and I'm totally adding this to our menu. Great way to make smoked chicken.

    Reply
    • Amanda McGrory-Dixon says

      August 14, 2023 at 9:56 am

      Sounds like it will be a delicious time!

      Reply
  5. Ned says

    August 13, 2023 at 6:45 pm

    5 stars
    Wow! That was incredible! I love smoking meat and this recipe was perfect! Thank you!

    Reply
    • Amanda McGrory-Dixon says

      August 14, 2023 at 9:32 am

      You're very welcome, Ned!

      Reply
  6. Sara Welch says

    August 13, 2023 at 3:40 pm

    5 stars
    Enjoyed this for dinner last night and it was a savory success! Quick, easy and perfectly crisp skin; definitely, the best way to enjoy chicken!

    Reply
    • Amanda McGrory-Dixon says

      August 14, 2023 at 9:32 am

      Thanks so much, Sara!

      Reply
  7. Holly says

    August 13, 2023 at 12:26 pm

    5 stars
    This skin on this chicken was so crispy and the meat was moist and delicious. Thanks for the great recipe.

    Reply
    • Amanda McGrory-Dixon says

      August 13, 2023 at 12:53 pm

      Thank you, Holly!

      Reply
  8. Liz says

    August 13, 2023 at 9:16 am

    5 stars
    My husband was the one that actually made this but it was such a hit with the family!! He said the recipe was easy to follow, too.

    Reply
    • Amanda McGrory-Dixon says

      August 13, 2023 at 9:28 am

      Thanks for sharing, Liz! Glad to hear that.

      Reply

Primary Sidebar

A headshot of Amanda, the owner of Burrata and Bubbles, holding a beer.

Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

More about me →

Christmas Recipes

  • An aerial view of the smoked prime rib roast with a couple pieces carved off on a cream-colored platter.
    Smoked Prime Rib (Standing Rib Roast)
  • The peppermint chocolate chip cookies on a silver platter with sparkly lights in the background and holiday decor to the left.
    Peppermint Chocolate Chip Cookies
  • The finished Christmas roast duck on a wooden board surrounded by rosemary, cinnamon sticks, sugared cranberries and red flowers.
    Christmas Roast Duck With Cranberry-Orange Glaze
  • A glass bowl of gingerbread ice cream with ornaments and gingerbread cookies around it with a gold spoon sticking out of the bowl.
    Gingerbread Ice Cream

Trending Recipes

  • An aerial view of the smoked queso dip on burlap with cilantro and crushed tortilla chips to the left.
    Smoked Queso Dip
  • Looking down on a wooden plate with smoked jalapeño poppers on a folded piece of burlap with cilantro on the side.
    The Best Smoked Jalapeño Poppers
  • A close-up shot of the pellet grill brisket on a white plate with baked beans in the background.
    Smoked Pellet Grill Brisket (Texas Style)
  • A wooden spoon scooping out some smoked mac and cheese from the dish with cheese strings on the bottom of the spoon.
    The Ultimate Smoked Mac and Cheese
A collection of black and white logos from publications that have featured Burrata and Bubbles
A headshot of Amanda, the owner of Burrata and Bubbles, holding a beer.

Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

More about me →

Christmas Recipes

  • An aerial view of the smoked prime rib roast with a couple pieces carved off on a cream-colored platter.
    Smoked Prime Rib (Standing Rib Roast)
  • The peppermint chocolate chip cookies on a silver platter with sparkly lights in the background and holiday decor to the left.
    Peppermint Chocolate Chip Cookies
  • The finished Christmas roast duck on a wooden board surrounded by rosemary, cinnamon sticks, sugared cranberries and red flowers.
    Christmas Roast Duck With Cranberry-Orange Glaze
  • A glass bowl of gingerbread ice cream with ornaments and gingerbread cookies around it with a gold spoon sticking out of the bowl.
    Gingerbread Ice Cream

Trending Recipes

  • An aerial view of the smoked queso dip on burlap with cilantro and crushed tortilla chips to the left.
    Smoked Queso Dip
  • Looking down on a wooden plate with smoked jalapeño poppers on a folded piece of burlap with cilantro on the side.
    The Best Smoked Jalapeño Poppers
  • A close-up shot of the pellet grill brisket on a white plate with baked beans in the background.
    Smoked Pellet Grill Brisket (Texas Style)
  • A wooden spoon scooping out some smoked mac and cheese from the dish with cheese strings on the bottom of the spoon.
    The Ultimate Smoked Mac and Cheese
A collection of black and white logos from publications that have featured Burrata and Bubbles

Copyright © 2025 Burrata and Bubbles on the Brunch Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.

Privacy Policy