Smoked Spatchcock Chicken With Crispy Skin Recipe
For all those summer grill-outs, make sure your dinner menu includes this succulent smoked spatchcock chicken, featuring everyone's favorite perfectly crispy skin! A simple dry rub gives the chicken those classic BBQ flavors with just the right kiss of smoke.
How to Make the Best Smoked Spatchcock Chicken With Crispy Skin
There’s nothing quite like the aroma of a perfectly smoked chicken coming off the grill on a warm summer evening. This smoked spatchcock chicken with crispy skin delivers all the smoky, savory flavors you crave with a showstopping presentation that’s sure to impress your guests. The spatchcock method—where the backbone is removed and the chicken is flattened—allows the bird to cook faster and more evenly than traditional whole roasted chicken, while ensuring that prized crispy skin everyone loves.
The secret to success is the dry brining process, which starts 4 to 8 hours (or preferably overnight) before you even fire up the smoker. By salting the chicken and letting it sit uncovered in the refrigerator, you’re drawing out moisture while allowing it to reabsorb, resulting in incredibly tender, juicy meat beneath that crispy, golden skin. The aromatic spice rub—featuring chili powder, brown sugar, smoked paprika, cumin, and cayenne—gives the chicken those classic BBQ flavors without overpowering the natural taste of the bird.
With just 10 minutes of prep work and a smoker set to 225°F, you’ll have a restaurant-quality dinner ready in about 3 hours. The finishing step of increasing the heat to 400°F gives the skin that final crisp and allows you to brush on BBQ sauce for added flavor. Pair it with your favorite sides and watch your guests come back for seconds!
Smoked Spatchcock Chicken With Crispy Skin
For all those summer grill-outs, make sure your dinner menu includes this succulent smoked spatchcock chicken, featuring everyone's favorite perfectly crispy skin! A simple dry rub gives the chicken those classic BBQ flavors with just the right kiss of smoke.
Ingredients
Chicken & Oil
Dry Brine & Spice Rub
Optional
Instructions
Dry Brine the Chicken
- Pat the chicken dry with paper towels, then generously sprinkle with salt and rub onto the skin.
- Place the chicken in the refrigerator uncovered for at least 4 to 8 hours, though overnight is ideal. Do not wipe off the salt after brining.
Spatchcock the Chicken
- Flip the chicken so the breast side faces down. You'll notice a triangle-shaped flap.
- Using kitchen shears, completely cut along one side of the flap and then completely cut on the other side to remove the backbone.
- Flip the chicken over and use your hands to flatten the chicken until you hear the breast bone crack.
Season & Smoke
- Prepare the smoker according to manufacturer's directions, fill the water pan, and set the temperature to 225°F.
- As the smoker heats, stir together the spices and rub the spice mixture all over the skin. Gently lift the skin and rub some spices directly onto the meat as well.
- Place the chicken in the smoker with the breast-side up and thighs closest to the heat source.
- Insert a leave-in thermometer into the thickest part of the breast meat without touching a bone.
Finish & Rest
- Close the smoker and smoke the chicken until it reaches an internal temperature of 130°F, about 1½ to 2 hours. Replenish the wood if necessary.
- Open the smoker, brush the skin with olive oil, and crank up the heat to 400°F to finish cooking.
- In the last few minutes, brush with BBQ sauce if desired. The chicken is done when it reaches 165°F in the thickest part of the breast meat and 175°F in the thickest part of the thigh meat.
- Let the chicken rest for 10 minutes to allow the juices to settle, then carve with a sharp knife. Serve with additional BBQ sauce if desired.
Notes
- The dry brining process is key to achieving perfectly crispy skin—don't skip it or wipe off the salt.
- Spatchcocking the chicken allows it to cook faster and more evenly than a traditional trussed bird.
- A leave-in meat thermometer ensures accurate doneness without opening the smoker repeatedly.
- The chicken only needs about 10 minutes of hands-on preparation time before smoking.