Learn how to make juicy, flavorful smoked spatchcock chicken with this easy step-by-step recipe. Perfect for pellet grills, with tips on brining, seasoning, and smoking to perfection.
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I used to be the chief bird roaster in my house. That is, until The Husband smoked a spatchcock chicken on his Traeger pellet grill for the first time. I’m pretty sure I groaned with pleasure the moment a tender, juicy morsel passed my lips and just about melted in my mouth. Since then, I’ve gladly handed the title of “chief bird roaster” over to him. I don’t want to eat chicken any other way.
What does it mean to spatchcock a chicken?
The term is believed to be a shortened version of “dispatch the cock,” an old Irish phrase that referred to preparing a bird quickly for cooking. Despite the odd-sounding name, it’s a straightforward and widely used method in both home and professional kitchens.
The term means to remove the backbone so the bird can be opened up and laid flat. It’s also known as butterflying a chicken. The advantage of this technique helps the chicken cook faster and more evenly, especially on a grill or in a smoker, and allows for crispier skin.
Ingredients and tools you will need
This basic recipe is all about bold flavor, juicy meat, and crispy skin — and it’s easier
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