Smoked Spatchcock Chicken

Smoked Spatchcock Chicken

Get ready to enjoy some seriously good BBQ with this whole chicken – seasoned up with Big Green Egg's Sweet and Smoky goodness, smoked to juicy perfection on the EGG – it's the ultimate crowd-pleaser for your backyard bash!


  • 1 whole chicken, cleaned and giblets removed
  • Big Green Egg Sweet and Smoky Seasoning
  • Olive oil


Set the EGG for indirect cooking with the convEGGtor at 121°C. 

With the breast side down, cut on each side of the backbone with poultry shears or a knife to remove the backbone. Turn the chicken over, breast side up, and push down on the breasts with the palm of your hand firmly. This should break the breastbone, allowing the chicken to lay flat. Rub the chicken with olive oil and season it with the Big Green Egg Sweet and Smoky Seasoning, making sure to get both sides of the bird and in between the skin and breast meat.

Lay the chicken directly on the cooking grid, breast side up, and smoke for about 45-50 minutes. Remove the chicken from the EGG once the internal temperature reaches 74°C.

Let the chicken rest for at least 10 minutes before slicing and serving. Enjoy!

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