How to Smoke Chicken | Spatchcock Chicken Easy Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

bbq sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and preservatives.

Remove the backbone of the chicken by cutting along one side of the back all the way up, then repeat on the other side.

Open the chicken like a book and press down firmly on the breast bone to flatten it, making a small incision if necessary to help crack it.

Remove any juices from the chicken and cutting board with a paper towel to avoid soggy skin.

Place the chicken on a wire rack for easier handling later.

Season the underside of the chicken with a heavy coat of honey barbecue rub, then flip it to season the skin side evenly, ensuring all parts are covered.

Let the chicken sweat while preparing the smoker.

Preheat the Zero pellet grill to the lowest temperature (160°F) using cherry pellets for smoking.

Place the chicken on the smoker and let it smoke for 30 minutes.

After 30 minutes, increase the smoker temperature to 275°F and cook for 1 hour.

Check the internal temperature by inserting a probe into the thickest part of the breast, aiming for 163°F to pull it off the smoker.

At 155°F, glaze the chicken with warm original barbecue sauce, ensuring the sauce is not cold when applied.

Close the smoker lid and continue cooking until the chicken reaches the desired temperature.

Once done, remove the chicken from the smoker and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level: