Is there anything tastier than a smoked chicken? If you don’t have time to smoke a whole bird, you might want to give spatchcock chicken a go. It will give you a faster cook, crispy skin, and a deeper smoky flavor. Done in about 90 minutes instead of 2.5 hours.
Every part of the bird is exposed to the same heat at the same time, which means the breast and thigh finish together, the skin crisps properly all over, and you get more smoke penetration than a whole bird sitting rounded on the grates. I make this for weeknight dinners, cookouts, and any time I want something impressive on the table fast.
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WHAT YOU’LL NEED
- Whole Chicken (4–5 lbs) — buy fresh rather than frozen when you can. Fresh chicken skin crisps better. Pat completely dry before the oil and rub go on — any moisture on the surface will steam rather than crisp.
- BBQ Rub — something with smoked paprika, garlic powder, brown sugar, and cayenne. The brown sugar caramelizes at 300°F and gives you that deep amber color. I use the same rub I’d use on chicken quarters.
- Olive Oil — thin layer as binder before the rub. Applied under the skin on the breast meat too wherever you can reach.
- Kosher salt, black pepper, kitchen shears
Table of contents
How to Cook Spatchcock Chicken on a Pit Boss Pellet Grill
Step 1: Spatchcock the Chicken
Remove any giblets from the cavity and pat the chicken completely dry with paper towels — do not rinse. Place breast side down on the cutting board with the cavity facing you. Using kitchen shears, cut along the right side of the backbone from tail to neck. Cut the same line on the left side and remove the backbone entirely — save it for stock. Flip the bird breast side up and press down firmly with the heel of your hand on the breastbone until you feel it crack and the bird lies flat. It should now be completely flat on the cutting board.
Step 2: Season
Brush a thin layer of olive oil over all surfaces, including the underside. Get under the skin on the breast wherever you can reach and apply oil directly to the flesh. Mix your BBQ rub and apply generously on all surfaces including the underside, pressing it in firmly.
At this stage the rub will smell sharp and spiced. Season at least an hour ahead — overnight uncovered in the fridge on a wire rack is the best option for dry-brined crispy skin.
Step 3: Preheat the Pit Boss
Preheat the Pit Boss to 300°F. Wait until the smoke is clean and thin before the chicken goes on. Load apple or cherry pellets — both give a mild, slightly sweet smoke that complements chicken without overpowering it.
I avoid mesquite and hickory on spatchcock chicken — at 300°F they can get assertive fast.
Step 4: Smoke the Chicken
Place the chicken skin side up on the grates. Insert a temperature probe into the thickest part of the thigh, not touching the bone. Close the lid. At the 45-minute mark the skin should have gone from pale to a light golden color. The rub will look set and the Pit Boss will smell of wood smoke and caramelizing chicken rub.
At 75 minutes check the temperature — probe the breast and thigh separately. When the breast hits 160°F increase the Pit Boss to 350°F. The skin will color rapidly at this stage — watch it closely. Pull when the breast hits 165°F and the thigh hits 175°F.
Step 5: Rest and Carve
Remove from the Pit Boss and rest uncovered for 15 minutes — do not tent with foil or the skin you just spent 90 minutes building will soften immediately. Carve by separating the legs and thighs from the breast, then slicing the breast off the bone. Serve immediately.
How Long Does It Take?
At 300°F, a spatchcocked chicken takes approximately 60–90 minutes depending on size. Always pull by temperature — not time.
| Chicken Size | Time at 300°F | Pull Temp Breast | Pull Temp Thigh |
|---|---|---|---|
| 3–4 lb | 50–65 min | 165°F | 175°F |
| 4–5 lb | 65–80 min | 165°F | 175°F |
| 5–6 lb | 80–90 min | 165°F | 175°F |
What Temperature Should You Cook At?
300°F is the right starting temperature for spatchcock chicken on the Pit Boss — high enough to begin crisping the skin without drying out the breast before the thigh is done. Increase to 350°F in the final 15–20 minutes to finish the skin. At 165°F for the breast and 175°F for the thigh, the bird is done. For more on chicken internal temperatures, see the full guide.
Should You Brine the Chicken?
You don’t have to but it helps. The dry brine method gives you the best crispy skin without the mess of a wet brine — coat the chicken generously with salt after spatchcocking and leave uncovered in the fridge overnight on a wire rack.
The next morning, the skin will feel dry and slightly papery, which is exactly what you want. That dry skin crisps properly at 300°F. Wet skin steams instead. If you prefer a wet brine see my spicy chicken brine recipe — brine, then pat completely dry before seasoning. Do not rinse after brining.
What Wood Pellets Should You Use?
Apple and cherry are my defaults for spatchcock chicken — mild, slightly sweet, and they complement the rub without overpowering it. Cherry adds a slightly richer color to the skin alongside the smoke. Pecan is a good middle ground if you want something with more depth.
Avoid hickory and mesquite — at 300°F on a 90-minute cook, both can be too strong on chicken and compete with the rub rather than supporting it. See the full guide on best wood to smoke chicken.
How to Store Leftovers
Store leftover chicken in an airtight container in the fridge for up to 4 days. Remove the meat from the bones before storing — it stores more efficiently and reheats more evenly. To reheat, place in a 325°F oven covered with foil for 12–15 minutes.
An air fryer at 375°F for 5 minutes is the best method for getting the skin back close to its original texture. The backbone you removed during spatchcocking makes excellent stock — cover with cold water, add an onion, carrot, and celery, and simmer for 2 hours.
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What to Serve With Spatchcock Chicken
Traeger Grilled Carrots with Honey Butter Glaze
BBQ Smoked Spatchcock Chicken
Equipment
- Pitboss Grill
Ingredients
- 1 Whole Chicken
- Your Favorite BBQ rub
- Kosher Salt and Pepper
Instructions
- Remove giblets from the cavity and pat the chicken completely dry with paper towels. Do not rinse.
- Prepare the chicken by removing the backbone, and flattening it.
- Apply kosher salt, pepper, or your favorite BBQ rub to both sides of the spatchcocked chicken skin.
- Fill the hopper with pellets, start up the pellet grill, and preheat to 300-350°F.
- Place the spatchcocked chicken on the pellet grill grates with the breast side facing up.
- Place an internal temperature probe into the middle of one of the chicken thighs.
- Close the lid, cook the spatchcocked chicken for about 1 to 2 hours.
- When the internal temperature of the thigh has reached 165°F, remove the chicken from the pellet grill.
- Rest uncovered for 15 minutes — do not cover with foil or the skin will soften. Carve and serve immediately.
- Carve, plate, and serve immediately. Enjoy!
Serve fresh from the grill with fresh roast vegetables or a green salad. Any leftover chicken meat can be stored in the refrigerator.
In a fraction of the time it takes to cook a full bird, you can be enjoying delicious smoked spatchcock chicken!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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