Spatchcock Chicken

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The spatchcock technique, also known as butterflying, means removing the backbone of the chicken and flattening it out. This allows the chicken to cook more evenly and, more importantly, in less time than traditional methods. As a result, the chicken absorbs the rich, smoky flavors from the wood pellets while maintaining its moisture, and the skin still becomes perfectly crispy.

Prep Time15

Cook Time1 30

Resting Time15

Total Time2

Course: Main Course

Servings: people

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.

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