Smoking a whole chicken is one of the best ways to achieve incredible flavor and juicy meat. Follow my step-by-step guide for a foolproof smoked chicken that will have everyone coming back for seconds.

Why Spatchcock Chicken?
Smoked spatchcock chicken is a flavorful, juicy, and versatile meal prep star. By removing the backbone and flattening the bird, it cooks evenly and absorbs a delicious smoky flavor. This method saves time and delivers tender, moist meat that can be repurposed into a variety of cuisines throughout the week.

Smoked spatchcock chicken has become my weekly go-to for one simple reason: it’s the ultimate multitasker in the kitchen. Every weekend, I fire up the smoker, prepare this flavorful bird, and set myself up for success with a protein that’s juicy, versatile, and packed with smoky goodness.

Consistency is Key

This recipe has earned its spot as a staple in my routine. It’s straightforward to make, consistently delivers incredible flavor, and gives me peace of mind knowing I’ve got the foundation for multiple meals already taken care of. Plus, there’s something therapeutic about the process—seasoning the chicken, smelling the wood smoke, and carving into perfectly cooked meat.

A Foundation for Endless Creativity

One of my favorite things about smoked chicken is how it pairs beautifully with just about any cuisine. With one bird, I can go in a completely different direction every night:

• Mexican Night: Smoky chicken tacos with fresh salsa and guac.
• Italian Cravings: Tossed into creamy Alfredo pasta or baked into a pizza.
• Comfort Classics: Homemade chicken pot pie or soup.
• Mediterranean Bowls: Over a bed of greens with hummus and tzatziki.
• Asian Inspiration: Stir-fried with rice or added to a noodle bowl.

It’s like having a blank canvas that’s already painted with the rich, deep flavors of the smoker. Be sure to check out my meal plans with this recipe showcasing multiple ways you can take this chicken with your meal prep!

Meal Prep Made Easy

The real magic of this recipe is how it simplifies my week. I’ll carve the chicken into portions, shred some for quick meals, and even save the bones to make a smoky, rich broth. Whether it’s a busy weekday lunch or a family dinner, having this smoked chicken on hand means I’m never scrambling for something delicious.

Healthy, Affordable, and Crowd-Pleasing

Not only is this recipe cost-effective, but it also aligns with a healthier lifestyle. It’s protein-rich, doesn’t rely on heavy sauces, and tastes amazing paired with fresh veggies, grains, or even on its own. And when I have guests over, this chicken always steals the show—everyone raves about the smoky flavor and juicy texture.

A Labor of Love

Every time I make this chicken, it feels like a small victory. I’m carving out time to prepare something that nourishes my family and keeps us eating well. It’s more than a recipe—it’s a ritual that makes our week easier and tastier.

How do you make the Smoked Spatchcock Chicken?

Smoked Spatchcock Chicken

Course: Lunch, DinnerCuisine: Smoked MeatDifficulty: Easy

Servings

6

servings

Prep time

24

hours 

15

minutes

Cooking time

1

hour 

30

minutes

Calories

300

kcal

Delicious and smoked chicken recipe that can be used with in all sorts of cuisines styles!

Ingredients

• 1 5-6 lbs Whole Chicken

• 2 TBS. Kinder’s The Blend Seasoning

• Brine Ingredients

• 1 quart of water (to boil)

• ½ cup coarse grain salt

• ½ cup dark brown sugar

• ¼ cup coarse black pepper

• 2 tablespoons Italian seasoning

• 2 tablespoons minced garlic

• 2 quarts cold water (or substitute half with ice for quicker cooling)

Directions

• Start a day early with a Brine
  
  Begin by preparing and following my poultry brine recipe. Brining your chicken for 24 hours infuses it with flavor and locks in moisture, ensuring every bite is tender and delicious.
• Prep the Smoker
  
  Set your smoker for indirect cooking and preheat it to 375°F. Indirect heat ensures even cooking and keeps the chicken juicy while allowing the skin to crisp up beautifully.
  
• Prepare the Chicken
  
  1. After 24 hours in the brine, remove the chicken and pat it dry with paper towels.
  2. Remove the backbone using kitchen shears or a sharp knife (a technique called spatchcocking). This helps the chicken cook more evenly and shortens cooking time.
  3. Generously season the chicken on all sides with Kinder’s The Blend seasoning.
  
• Smoke the Chicken
  
  1. Place the chicken on the smoker with the skin side up.
  2. Monitor the internal temperature using a meat thermometer. You’re aiming for 157°F deep in the breast. This ensures the chicken remains juicy after resting.
• Let It Rest
  
  Once the chicken reaches 157°F, remove it from the smoker and let it rest for 15–30 minutes. During this time, the internal temperature will rise to the safe serving temperature of 165°F, and the juices will redistribute for maximum flavor.
  

Notes

• Serving Tips
  
  
  Slice your smoked chicken and serve it as the centerpiece of your meal, or shred it for sandwiches, tacos, or salads. The smoky flavor, combined with the juicy meat, makes it versatile and irresistible. Be sure to check out the meal plans using this chicken recipe!
  
  
  Pro Tip: Save the smoked chicken carcass to make a rich, smoky broth for soups or sauces!

Final Thoughts

Smoking a whole chicken doesn’t have to be complicated. With a great brine, the right seasoning, and the perfect temperature, you’ll create a meal your family and friends will rave about. Give it a try and share your results—I’d love to hear how it turned out!