Smoked Spatchcocked Chicken on a Pellet Grill
This smoked spatchcock chicken is a simple, hot-and-fast way to cook a whole bird on a pellet grill. Flattening the chicken helps it cook evenly, and the pellet grill keeps things easy—set your temperature and let it run without having to manage a fire. Cooking at a higher heat keeps the process moving and gives you a clean, reliable result without dragging it out.
Equipment
- Pellet grill
- Instant-Read meat thermometer
- Kitchen Shears
- cutting board
- Wire Rack
- Sheet Pan
- Wood pellets
Ingredients
- 1 (3-5) lbs. chicken, whole
- Rub of choice
- Pam Spray as needed for the binder
- ¼ C duck fat or available butter/oil of choice
- ½ C BBQ sauce or glaze
Instructions
Spatchcocking the Chicken
- Remove the chicken from its packaging and discard any innards. Using kitchen shears, cut out the backbone. Then, use a sharp knife to make an incision vertically along the breastbone (this will help it pop easier in the next step). Flip the chicken over and press firmly on the breastbone until you hear it snap flat. Finally trim any excess fat.
- Thoroughly season the chicken with your rub of choice. Place it on a wire rack and let it rest until you are ready to cook.
Smoking the Chicken
- When ready to cook, preheat your smoker to 300-350°F. Once preheated, transfer the chicken (still on the wire rack) to the smoker. Baste the turkey with the reserved butter after ~20 minutes (once the rub has set) to help the skin crisp up and develop a better color. Smoke until the internal temperature of the thickest part of the breast registers ~150-155°F, then glaze with your preferred BBQ sauce or glaze. Lastly, remove the chicken from the smoke once the internal temperature registers ~~160-162°F.
Rest, Carve, and Serve
- Allow the chicken to rest for ~15 minutes, letting carryover cooking bring the internal temperature up to the safe 165°F. Carve the chicken, serve, and enjoy!
Notes
- Watch internal temps: Pull the breasts around 160–165°F and let carryover bring them up. Thighs and legs can comfortably go to 175–180°F.
- Placement on the grill: Try to position the thicker parts (breasts) toward the hotter area of your grill if it has a known hot spot.