The Spatchcock technique is the easiest way to cook a whole chicken for those who love flavorful, juicy chicken with perfectly crispy skin. By spatchcocking the chicken, it cooks evenly and absorbs rich, smoky flavors from the wood pellets while maintaining its moisture.
For this recipe I used my trusty Traeger Ironwood 885 because it strikes that perfect balance between performance and trustworthiness. I know that I am going to get an even cook, after the smoker rapidly comes to temp. This means we are eating quickly, and with some deliciously juicy chicken.
Why should you try this recipe
- Even Cooking: Removing the backbone and flattening the bird is known as spatchcocking or butterflying a chicken. This method guarantees even cooking throughout, delivering tender breast meat and juicy thighs every time you prepare it.
- Enhanced Flavor: Cooking chicken on the Traeger Ironwood 885 at 350°F infuses the meat with a rich and luxurious smokiness, elevating its flavor profile and creating a whole new level of deliciousness. The result? Tender, juicy chicken with a subtle smoky essence that will excite your taste buds.
- Crispy Skin: When you combine a cooking temp over 350º with the Spatchcock method alongside Traeger’s consistent heat, you will achieve greatness. This cooking technique ensures evenly cooked, succulent meat with perfectly crisped skin, making it an excellent choice when you want deliciously juicy chicken.
Ingredients for Spatchcock Chicken
- 1 whole chicken (4-5 lbs): To spatchcock a chicken, you will need a whole, fresh, and plump bird for optimal results. It’s important to select a high-quality chicken to achieve the best flavor and texture. I always try to find a balance between a big bird, but one that has the least amount of yellow tint to the skin.
- 2 tbsp Smoked Q Rock’s Hey Boo! Spice Blend: This small batch spice blend delivers deliciously natural sweet flavor by infusing deep honey flavor to anything you use it on.
- 1 tbsp Smoked Q Rock’s Smashville Spice Blend: What is better than sweet and heat, well not much. That is why combining Smashville with Hey Boo! delivers an awesome flavor combo that is hard to beat.
Instructions for making Spatchcock Chicken
1. Preheat the smoker: Set your Traeger Ironwood 885 to 350ºF and allow it to preheat with the lid closed while you prep the chicken.
2. Prepare the Chicken: Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it then discard. Before flipping the chicken over, make a small incision to the bone between the two breasts, then flip over and press down firmly on the breastbone to flatten it. This step is crucial for even cooking.
3. Season the Chicken: Start by applying a quick layer of seasoning to the bottom side of the bird. Then flip over skin side up, but before applying the rubs, use a paper towel to pat down the entire chicken, drying off the skin as best you can. Then generously apply a dose of the Smoked Q Rock’s Hey Boo! spice blend, making sure to move the skin as needed to evenly cover all the nooks and crannies. Lastly, hit it with a light dusting of Smoked Q Rock’s Smashville HOT Spice Blend to get that sweet heat effect.
4. Cook the Chicken: Place the spatchcocked chicken skin-side up directly on the grill grates then cook for about 1.5 hours, until the internal temp reaches 165ºF in the thickest part of the breast.
5. Rest and Serve: Once the chicken has reached 165ºF internal temp, remove it from the grill and let it rest for 10-15 minutes, allowing the juices to redistribute, ensuring every bite is juicy and flavorful. Carve the chicken by removing the wings, then separate the leg and thighs, then slice off both breasts, before picking the rest of the meat from the bones for some pulled chicken.
Variations and Substitutions:
Alternate Rubs: While I love my Smoked Q rubs, some of my favorite alternatives for this recipe, while keeping a similar flavor profile are, Meat Church’s Honey Hog and Heath Riles Hot BBQ Rub.
Substitution or variation: The Spatchcock technique is great for many other poultry options, specifically turkey! Next Thanksgiving give it a try, and cook your turkey in less time while still delivering amazingly moist meat.
Tips and tricks for making this Spatchcock Chicken
- Dry the Skin Thoroughly: To achieve that deliciously crispy skin, it’s crucial to completely dry the chicken before seasoning. Use a few paper towels to pat the chicken dry, ensuring to remove all the excess moisture you can. This step will ensure that the skin crisps up beautifully when cooked.
- Use a Meat Thermometer: I always utilize a meat thermometer to ensure I hit the correct internal temp on the chicken. This will guarantee it’s thoroughly cooked without becoming dry. I personally like to use a Meater+ wireless thermometer to not only hit the proper temp, but also monitor the progress from my phone.
- Let the Chicken Rest: After cooking the chicken, it is crucial to allow it to rest for about 10-15 minutes before carving. This allows the juices to redistribute, resulting in moister and more flavorful meat. The nice part about chicken is that you don’t need to rest it nearly as long as something like brisket or pork shoulder.
Spatchcock Chicken
Equipment
- 1 Traeger Ironwood 885
- 1 Pair Sheering Scissors
- 1 Sharp Knife
Ingredients
- 1 whole Chicken, 4-5 lbs
- 2 tbsp Smoked Q Rock's Hey Boo! Spice Blend
- 1 tbsp Smoked Q Rock's Smashville HOT Spice Blend
Instructions
- Set your Traeger Ironwood 885 to 350ºF and allow it to preheat with the lid closed while you prep the chicken.
- Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it then discard. Before flipping the chicken over, make a small incision to the bone between the two breasts, then flip over and press down firmly on the breastbone to flatten it. This step is crucial for even cooking.
- Start by applying a quick layer of seasoning to the bottom side of the bird. Then flip over skin side up, but before applying the rubs, use a paper towel to pat down the entire chicken, drying off the skin as best you can. Then generously apply a dose of the Smoked Q Rock’s Hey Boo! spice blend, making sure to move the skin as needed to evenly cover all the nooks and crannies. Lastly, hit it with a light dusting of SmokedQ Rock’s Smashville HOT Spice Blend to get that sweet heat effect.
- Place the spatchcocked chicken skin-side up directly on the grill grates then cook for about 1.5 hours, until the internal temp reaches 165ºF in the thickest part of the breast.
- Once the chicken has reached 165ºF internal temp, remove it from the grill and let it rest for 10-15 minutes, allowing the juices to redistribute, ensuring every bite is juicy and flavorful. Carve the chicken by removing the wings, then separate the leg and thighs, then slice off both breasts, before picking the rest of the meat from the bones for some pulled chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
