Smoked Spachcock Chicken Traeger Pit Boss

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.

Optional Step: If you have preplanned and have about 12 hours, you may choose to brine your chicken! Check out my Simple Chicken Brine for a quick recipe and tutorial.

Preheat your Traeger, Pit Boss, or other pellet grill to 300°F. Remove any organs or giblets left in the chicken and rinse it. Pat the chicken dry with a paper towel.

Cut down each side of the backbone of the chicken with sharp kitchen shears, poultry shears or a really sharp knife. Remove the backbone piece and either discard it or save it for soup.

Open up the chicken and locate the breast bone. Make a small cut in it and carefully pull it open.

Turn the chicken over and push your palm gently in to the center of the chest cavity to push the chicken flat. The legs should be butterflied out and your chicken should be laying flat.

Lightly oil your entire chicken with olive oil. Rub with your favourite poultry dry rub. For an extra crispy skin, add 1 tbsp of brown sugar to your rub.

Place the chicken on your pellet grill. Check the chicken after 30 minutes. Once the temperature has reached 150°F, turn the grill up to 400°F until your chicken has reached at least 165°F. See Notes.

Allow your chicken to rest uncovered for ten minutes before carving to keep the juices from flowing out.

Garnish with lemons and your favourite herbs. Serve with roasted veggies, fresh pickles, greens, or smoked corn!

Cooking Techniques

Equipment Needed

Spice Level: