Smoked Spatchcock Chicken with Garlic-Herb Butter

Steps

1. Step 1

   Spatchcock the chicken: set it breast-side down on a cutting board. With sturdy kitchen shears, cut up along each side of the backbone and remove it. Flip the bird breast-side up, open it out, and press firmly on the breastbone with the heel of your hand until the chicken lies flat.

   10 min

   • 1 whole chicken (about 4 lb)
2. Step 2

   Mix the kosher salt, baking powder and black pepper in a small bowl. Pat the chicken dry again and sprinkle the mixture all over, mostly on the skin side. Set the chicken skin-side up on a rack over a rimmed baking sheet or plate and refrigerate uncovered overnight, 12 to 24 hours. The baking powder and dry air give you crisp skin.

   12 hr, hands-off

   • 1 tbsp kosher salt
   • 1 tsp baking powder
   • 1 tsp black pepper
3. Step 3

   The next day, mash the softened butter with the garlic, parsley, thyme, lemon zest and 1/2 tsp salt until evenly combined.

   10 min

   • 6 tbsp unsalted butter
   • 4 cloves garlic
   • 3 tbsp flat-leaf parsley
   • 1 tbsp fresh thyme leaves
   • 1 tsp lemon zest
   • 1/2 tsp kosher salt
4. Step 4

   Slide your fingers under the skin of the breasts and thighs to loosen it, being careful not to tear it. Push about three-quarters of the butter under the skin and smooth it from the outside to spread it evenly. Rub the remaining butter over the top of the skin. Let the chicken sit at room temperature while the smoker heats.

   10 min

   • 1 whole chicken (about 4 lb)
5. Step 5

   Heat the smoker to 275°F and add the apple wood. Set a small disposable foil pan or a cast-iron skillet on the grate to catch drippings if you like; otherwise just smoke directly on the grate.

   20 min · 275°F

   • 3–4 cups apple wood chunks or chips
6. Step 6

   Lay the chicken skin-side up on the grate, flat. Smoke until the skin is deep mahogany and an instant-read thermometer in the thickest part of the breast reads 160°F and the thigh reads 175°F, about 1 1/2 to 2 hours. Don't flip it. If the skin isn't as crisp as you want near the end, raise the heat to 350°F for the last 15 minutes.

   1 hr 45 min, hands-off · 275°F

   • 1 whole chicken (about 4 lb)
7. Step 7

   Move the chicken to a carving board and rest it 15 minutes. Pour any drippings from the pan (plus any that collect on the board) into a small bowl and skim off excess fat.

   15 min, hands-off

8. Step 8

   Carve into breasts, thighs, drumsticks and wings. Spoon the warm drippings over the meat and serve with lemon wedges and a pinch of flaky salt.

   5 min

   • 1 lemon
   • flaky salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026