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BBQ Spatchcocked Chicken

BBQ Spatchcocked Chicken

By Traeger Kitchen

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

Prep Time

20 Min

Cook Time

45 Min

Pellets

Mesquite

Ingredients

Number of People Serving

2

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Units of Measurement:
main
1 whole chicken
1/4 Cup Traeger Chicken Rub
As Needed olive oil
1/2 Cup Traeger Sweet & Heat BBQ Sauce

Step

  • 1

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

    375 ˚F / 191 ˚C

  • 2

    With a large knife or shears, cut the bird open along the backbone on both sides, through the ribs, and remove the backbone.

  • 3

    Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly. Brush chicken with olive oil and season both sides with Traeger Chicken rub.

  • 4

    Place the poultry on the Traeger, breast side up and cook for 35 to 40 minutes or until a thermometer inserted into the breast registers 160℉.

    375 ˚F / 191 ˚C

    160 ˚F / 71 ˚C

  • 5

    In the last few minutes of cook time, brush the chicken with BBQ sauce and cook for 2 minutes more until glaze is set.

    375 ˚F / 191 ˚C

    00:02

  • 6

    Remove from the grill and let rest 5 minutes before slicing. Enjoy!

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.

Learn More

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