Smoked Spatchcock Chicken with Applewood and BBQ Rub Recipe

This smoked spatchcock chicken recipe is an elegant way to elevate your barbecue presentation. Coated in a fragrant dry rub and smoked over applewood, this butterflied whole chicken delivers even cooking, juicy meat, and a golden, flavorful crust that will impress any crowd.

Spatchcocking spreads the bird flat so it cooks uniformly and absorbs more smoke flavor. This technique speeds cooking, helps the skin crisp evenly, and keeps the breast and thigh meat juicy. Below you’ll find clear steps for spatchcocking and smoking a whole chicken on a grill or smoker, plus tips for the best results.

Follow these steps and suggestions to get a tender, smoky chicken with a beautiful bark every time.

How to Spatchcock a Chicken

Smoking a whole chicken can be tricky: you want well-browned, crisp skin while keeping the meat moist and fully cooked. Spatchcocking—the process of removing the backbone and flattening the bird—solves many of these challenges by exposing more surface area to heat and smoke.

It’s straightforward to do with kitchen shears and takes only a few minutes. Once flattened, the chicken cooks faster and more evenly than a whole, unbutterflied bird.

• Remove the feet, neck, and any innards from the cavity.
• Rinse the chicken inside and out, then pat dry with paper towels.
• Using kitchen scissors or poultry shears, cut along one side of the backbone from tail to neck.
• Cut along the other side of the backbone and remove it completely.
• Flip the bird breast-side up and press firmly on the breastbone to flatten it.
• Trim the wing tips if desired.
• Your spatchcock chicken is now flat and ready for seasoning and smoking.

Times & Temperatures

Smoke the chicken at 225°F (107°C) and cook until the thickest part of the breast or thigh reaches an internal temperature of 165°F (74°C). At this low-and-slow temperature, plan roughly 60 minutes per pound as a guideline—so a 4 lb bird will generally take around four hours—but always rely on a thermometer for accuracy.

Use a reliable smoker thermometer and a probe in the thickest part of the bird to verify doneness before removing it from the smoker. Rest the chicken for 10 minutes after smoking to allow juices to redistribute.

Smoking Wood

Mild, sweet hardwoods complement chicken best. Poultry has a delicate flavor that can be overpowered by strong woods like hickory or mesquite. Fruitwoods such as apple, cherry, pecan, or maple add a gentle, sweet smoke that enhances rather than masks the meat.

For this recipe, applewood provides a subtle fruity smoke that pairs beautifully with the herb-forward dry rub.

How to Smoke Spatchcock Chicken

With the chicken prepared and flattened, preheat your smoker to a steady 225°F (107°C). If you’re using a charcoal grill, set it up for two-zone cooking with coals on one side and the chicken on the other to create indirect heat.

While the smoker comes to temperature, mix the dry rub. This recipe’s rub balances smoked paprika, chili powder, thyme, garlic, and more to create a savory, slightly spicy crust that complements smoked chicken. Rub a little olive oil over the chicken to help the seasoning adhere, then coat the bird evenly with the dry rub.

Quick Tip

Keeping the chicken flat during a long smoke can be tricky. Consider using a large grill or smoker basket to hold the bird in place and prevent it from sticking to the grates.

Place the seasoned, spatchcocked chicken on the smoker grates breast-side up, legs spread so it lies flat. Close the smoker and maintain the target temperature. A 4 lb chicken typically takes between three and five hours at 225°F, but always remove it when the internal temperature reads 165°F (74°C) at the thickest part.

Once the chicken reaches temperature, remove it from the smoker and let it rest for about 10 minutes. Resting locks in juices and makes carving easier. Carve into portions and serve warm.