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If you’ve never baked a spatchcock chicken, you should! It bakes evenly and perfectly every time. Laying the chicken flat ensures not only that it cooks evenly, but also that the rub you apply to it stays in place throughout the whole bird. Once I tried it, I never went back to baking it the regular way!
Why You’ll Love This Smoked Spatchcock Chicken
Cooking a whole chicken is not only budget-friendly, but it’s also a great way to keep everyone happy at the table. Some people love the juicy dark meat, while others go straight for the tender chicken breast this way, everyone gets what they enjoy most.
Another big plus? Leftovers. A whole chicken usually gives you extra meat you can turn into easy meals the next day like chicken casserole, homemade chicken salad, or quick quesadillas. It’s a simple way to save time and make the most out of one recipe.
Ingredients for Spatchcock Chicken
- Whole chicken
- Avocado or olive oil
- Brown sugar
- Salt
- Pepper
- Onion powder
- Garlic powder
- Chili powder
- Paprika
- Parsley flakes
- Ground cumin
- Ground coriander
- Ground cinnamon
- Cayenne pepper
How to Make a Spatchcock Chicken
1. Preheat the oven to 400°F
2. Make the dry rub: in a small bowl, mix the brown sugar, salt, pepper, and spices until well combined.
3. Flatten the chicken: dry the chicken with paper towels, and place it breast-side-down with the legs pointing your way.
4. Cut both sides of the backbone using kitchen shears to remove the spine.
5. Turn it over and press down on the middle of the breast until it lays flat.
6. Rub the chicken with oil, and then with the dry rub until fully covered on both sides.
7. Bake for 35-40 minutes or until the internal temperature reaches 165 F.
What if I Don’t Have All the Spices Listed?
Don’t worry! Use the ones you have on hand. You can even make a different-flavored chicken by combining different spices every time! The main spices you should use are onion and garlic powder, paprika, chili powder, and cumin, but any will do!
Can I Freeze the Uncooked Chicken with the Dry Rub On?
Absolutely! Dry the chicken thoroughly before rubbing it with oil and sprinkling the dry rub evenly on both sides until fully covered. Wrap it with two layers of plastic wrap and one of foil, and freeze for up to 3 months. Let it thaw out overnight in the refrigerator and take it out 30 minutes before baking it.
What to Serve with Traeger Spatchcock Chicken
Smoked or grilled chicken pairs perfectly with classic BBQ sides. You can’t go wrong with favorites like potato salad, macaroni salad, or baked beans. For a simple twist, try adding sliced sweet potatoes tossed in olive oil and your favorite BBQ seasoning, then cook them alongside the chicken. Serve everything with some grilled zucchini for a well-balanced and flavorful meal.
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Spatchcock Chicken Recipe
Smoked spatchcock chicken turns out incredibly juicy and tender, with a rich smoky flavor in every bite. Flattening the chicken helps it cook faster and more evenly, while also allowing more of the surface to soak up that delicious smoke. The low-and-slow cooking method creates a beautifully golden, flavorful chicken that looks just as amazing as it tastes.
Ingredients
- 1 (3-4 lb) whole chicken
- 3 tbsp avocado or olive oil
- ¼ cup brown sugar
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp parsley flakes
- ½ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper
- ¼ tsp ground cinnamon
Instructions
- Preheat the oven to 400 F
- Make the dry rub: in a small bowl, mix the brown sugar, salt, pepper, and spices until well combined.
- Flatten the chicken: dry the chicken with paper towels, and place it breast-side-down with the legs pointing your way.
- Cut both sides of the backbone using kitchen shears to remove the spine.
- Turn it over and press down on the middle of the breast until it lays flat.
- Rub the chicken with oil, and then with the dry rub until fully covered on both sides.
- Bake for 35-40 minutes or until the internal temperature reaches 165 F.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 340Saturated Fat: 2gCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 28g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
