Smoked Spatchcock Chicken on a Pellet Smoker

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 using kitchen shears by cutting through the bones on both sides.

Flip the chicken over and press down on the breast to flatten it.

Rub olive oil all over the chicken, ensuring to cover the back and inside.

Season the chicken heavily with barbecue rub, making sure to cover all areas including the wings and inside.

Set the chicken aside while preparing the sweet corn.

Take a square of tin foil and place the sweet corn on it, adding butter and seasoning with barbecue rub.

Wrap the corn tightly in the foil and twist the ends to seal it.

Preheat the Traeger grill to 375°F (190°C).

Place the chicken in the center of the grill and the wrapped corn to one side.

Insert a meat probe into the chicken to monitor the internal temperature.

After 1 hour and 20 minutes, check the chicken; it should reach an internal temperature of 165°F (74°C).

Remove the chicken from the grill and slice down the sides of the backbone to make carving easier.

Carve the chicken and observe the juices flowing out, indicating it's moist and tender.

Cooking Techniques

Equipment Needed

Spice Level: