BBQ Spatchcocked Chicken
By Traeger Kitchen
You don't need a backbone to pack a punch. This evenly cooked hen is juicy throughout and mopped with some serious Sweet & Heat sauce. You may never make chicken the same again.
Prep Time
20 Minutes
Cook Time
45 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
2
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | whole chicken |
| 1/4 Cup | Traeger Chicken Rub |
| As Needed | olive oil |
| 1/2 Cup | Traeger Sweet & Heat BBQ Sauce |
Step
1
When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
With a large knife or shears, cut the bird open along the backbone on both sides, through the ribs, and remove the backbone.
3
Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly. Brush chicken with olive oil and season both sides with Traeger Chicken rub.
4
Place the poultry on the Traeger, breast side up and cook for 35 to 40 minutes or until a thermometer inserted into the breast registers 160℉.
375 ˚F / 191 ˚C
160 ˚F / 71 ˚C
5
In the last few minutes of cook time, brush the chicken with BBQ sauce and cook for 2 minutes more until glaze is set.
375 ˚F / 191 ˚C
00:02
6
Remove from the grill and let rest 5 minutes before slicing. Enjoy!
Tips From the Pros: How to Smoke a Whole Chicken
Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.
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