Smoking chicken is simple to do and is sure to be a hit at any BBQ. The chicken turns out incredibly tender and juicy, and it picks up an amazing smoky flavor you’re going to love.
This is one of my favorite recipes because leftovers are so versatile. I’ll often cook two at once—one for dinner and one to use throughout the week. The only “catch” with smoked chicken is crispy skin, so I’m sharing the tricks that helped me finally get it right.
Why I Love This Recipe
Spatchcock chicken is one of the most reliable cooks on the smoker. Flattening the bird helps it cook more evenly, cuts down cook time, and makes seasoning way easier. Plus, once you dial in the crispy-skin finish, this becomes a go-to meal you can make any time of year.
Cooking Basics
Spatchcock the Chicken
Spatchcocking means removing the backbone and flattening the chicken. It helps the skin crisp up better and gives you more even cooking. Use poultry shears to cut along both sides of the spine and remove it. Flip the bird over and press down on the breast area to crack the rib bone so it lays flat.
Dry the Skin + Season
The best crispy-skin tip is simple: start with dry skin. Pat the whole bird dry with paper towels (including under wings and around drumsticks). Then rub with a little olive oil and apply your favorite BBQ rub all over the skin.
Fire Up the Pit
Preheat your smoker to 275°F. Hickory works great, and fruit woods are excellent too. Put the chicken on and cook until the breast reaches 130°F.
Crispy Skin Finish
When the breast hits 130°F, bump the smoker to 400°F to help crisp the skin. Optional: spritz with real butter spray every 30 minutes during the cook. If you want sauce or glaze, add it during this hot finish so it can caramelize.
Pull the chicken when the breast is 165°F and thighs are 175°F. Rest briefly, then carve and serve.
Final Thoughts
If you’ve ever struggled with rubbery smoked chicken skin, the combo of starting dry and finishing hot is the biggest game changer. And if you still don’t love the skin at the end, a quick finish skin-side down over direct heat can save the day.
🔥 So fire up the pit, and let’s grill and chill.
Spatchcock Chicken on the Smoker (Crispy Skin Tips)
Smoking a spatchcock chicken is one of the easiest ways to get juicy, tender meat with great BBQ flavor. Flattening the bird helps it cook evenly and makes it much easier to get crispier skin—especially if you finish hot at the end.
