Smoked Spatchcock Chicken With Crispy Skin

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.

Course Main Dishes

Cuisine American

Prep Time 10

Cook Time 3

Dry Brining (Non-Active Time) 1

Total Time 1 3 10

Servings 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!

Video

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