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Spatchcock Chicken

Carne Diem Culinary
This is hands down the best way to cook a whole chicken to maintain its juiciness and flavor. Spatchcocking the chicken allows it to cook more evenly and allows the smoke flavor to come in contact with more of the chicken.
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 30 mins
Course Main Course
Cuisine BBQ
Servings 6 people
Calories 273 kcal


  • Smoker
  • Kitchen shears


  • 1 Whole Chicken
  • Favorite BBQ Rub for Poultry
  • Parkay Vegetable Oil Spray


  • Spatchcock your chicken following the instructions above.
  • Preheat your smoker to 300 degrees.
  • Apply rub to the chicken. Use your fingers to separate some of the skin from the meat and sprinkle some rub beneath the skin.
  • Cook the chicken to the desired temperature. White meat is best at about 155-165 and dark meat is best at between 175-185. *See note above about safe temps for chicken.
  • When the skin reaches your desired color, start spritzing with the Parkay to prevent the skin from becoming too dark.
  • Let the chicken rest for about 5 minutes before serving.


Typically the chicken cooks in 2-3 hours, but every chicken is different so cook to internal temperature, not time.


Calories: 273kcalProtein: 24gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 89mgPotassium: 240mgVitamin A: 178IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Keyword bbq chicken, beer can chicken, Smoked
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