How To Smoke Spatchcock Chicken On A Pellet Grill Recipes

TRAEGER SMOKED BBQ SPATCHCOCK CHICKEN

Steps:

• remove chicken from package, rinse under wate and dryr
• remove spine from back of chicken with sciscors
• cut through breast bone to allow chicken to lay flat
• rub whole chicken with olive oil
• season inside and outside of the chicken with bbq seasoning
• place the chicken meat side down on smoker (set at 300F)
• smoke the chicken to an internal temperature of 165F
• remove chicken from smoker and serve

SPATCHCOCKED BBQ CHICKEN ON A PELLET GRILL

Steps:

• Clean, rinse, and pat dry the whole chicken well with paper towels.
• Trim any excess pieces of skin or fat off of the chicken
• Place the chicken on a cutting board with the breasts DOWN. The legs and wings wil also be pointing down.
• Using kitchen shears, cut along one side of the backbone from one end to the other, cutting all the way through.
• Repeat on the other side of the backbone and then remove the entire backbone.
• Flip the chicken back over, hold the sides, and press your thumbs against the breastbone in the center.
• Apply gentle pressure with your thumbs unil you hear a snap and then lay the chicken out flat on the cutting board.
• Apply kosher salt, pepper, or your favorite BBQ rub to both sides of the spatchcocked chicken.
• Fill the hopper with pellets, start up pellet grill, and preheat to 300-350°F. If your BBQ rub has a lot of sugar in it, choose 300°F. If you only used salt and pepper, go ahead and use 325-350°F.
• Place the spatchcocked chicken on the pellet grill, directly on the grill grates with the breast side facing up.
• Place an internal temperature probe if you have one into the center of one of the breasts, and anohter one, if you have one, into the middle of one of the thighs.
• Close the lid, cook the spatchcocked chicken for about 1.5 to 2 hours.
• When the internal temperature of the breast has reached 165°F, and the internal temperature of the thigh hits 175°F, remove the chicken from the pellet grill.
• Let the chicken rest for 15-20 minutes before carving to allow the juices to distribute.
• Carve, plate, and serve immediately.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.