Smoked Spatchcock Chicken
Start with a chicken that’s about 4 lbs and already spatchcocked (backbone taken out). Dry your chicken off with paper towels both front & back.
Lift the skin & separate it from the meat by wiggling your fingers between them. Do this for the breasts, thighs, & legs. Try not to break the skin.
Mix 2.5 tsp Diamond Crystal kosher salt, 1/2 tsp smoked paprika, & 1/2 tsp garlic powder and spread under the skin of the chicken onto the meat.
Leave a little of the seasoning left to spread on the top and bottom of the chicken as well. Flip over and let dry brine in the fridge for 8-10 hours.
Take your chicken out 30 mins before you smoke it to warm slightly. When ready to smoke, turn your grill to 250 F.
When the grill comes to temp, place your chicken directly on the grill and close the lid.
Put a meat probe into the breast, making sure not to place it too close to a bone. You can also use a meat thermometer if you don’t have a probe.
Set the temp of the probe to 145 F. If you don’t have a probe, smoke the chicken for 2 hours, or until the breasts are 145 F & the thighs are 165 F.
Once it’s done smoking, take the chicken off the grill and let rest 15-20 minutes before serving. Carve and enjoy!
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What you'll need
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Thermapen Mk4 Thermometer
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