Smoked Spatchcock Chicken


3.9/5 (41 Reviews)


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


Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.  Add the soaked Big Green Egg Pecan Smoking Chips.

With the breast side down, cut on each side of the backbone with poultry shears or knife to remove the backbone. Turn chicken over, breast side up, and push down on the breasts with the palm of your hand firmly. This should break the breast bone 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 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 165°F. Let the chicken rest for at least 10 minutes before slicing and serving. Enjoy!

1 thought on “Smoked Spatchcock Chicken”

  1. This recipe takes much more time than 45-50 minutes for two chickens. Is it a typo in which it means to say 50 minutes for one chicken? It’s been two hours and both chickens are barely at 165 degrees.

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