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BBQ Spatchcocked Chicken

20

45

Mesquite

You don't need a backbone to pack a punch. This evenly-cooked bird is juicy throughout and mopped with some serious Sweet & Heat sauce. You may never make chicken the same again.

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  • 1 (4-5 lb) whole chicken

  • 1/4 Cup Traeger Chicken Rub

  • Olive oil

  • 1/2 Cup Traeger Sweet & Heat BBQ Sauce

  • 1

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Using a large knife or shears, cut the chicken open along the backbone on both sides, through the ribs, and remove the backbone. Once the bird is open, flip over and press down on the breastbone until you hear a crack to spread the bird flat; this will allow it to roast evenly.

    • 1 (4-5 lb) whole chicken

  • 3

    Brush the chicken with the olive oil and season on both sides with the Traeger Chicken Rub.

    • 1/4 Cup Traeger Chicken Rub

    • As Needed Olive oil

  • 4

    Insert the probe into the thickest part of the chicken breast. Place the chicken directly on the grill grates, breast-side up. Close the lid and cook until the internal temperature reaches 160℉, 35-40 minutes. When the chicken is almost done cooking, brush with the Traeger Sweet & Heat BBQ Sauce and cook for 2 minutes more, until the glaze is set.

    375 ˚F

    160 ˚F

    • 1/2 Cup Traeger Sweet & Heat BBQ Sauce

  • 5

    Remove from the grill and let rest for 10 minutes (the internal temperature will rise to 165°F) before carving. Enjoy!

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Tips From the Pros: How to Smoke a Whole Chicken

Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.

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