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Smoked Spatchcock Chicken

Melt-in-your-mouth Smoked Chicken! Spatchcock Chicken is the most delicious and juicy chicken you'll ever taste.


4-5 lb whole chicken

2 tbsp olive oil


black pepper


dried thyme

ground cumin

brown sugar (I usually use a couple of tablespoons)

onion powder

garlic powder

1/4 teaspoon or less cayenne pepper


  1. Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along each side of the backbone removing the backbone. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast , the breast should lie more or less flat.

  2. In a small bowl, mix together all of your dry seasonings. Coat the chicken with the olive oil. Rub the dry rub all over the chicken. Lay chicken, skin side up, on a baking sheet (or plater) and refrigerate uncovered for at least 2 hours and up to 24 hours I like to let it sit for about 10 hours or so.

  3. Heat the smoker to 250 degrees. I use an electric smoker. It takes about 2 to 3 hours cook until the internal temperature is 165

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