The only thing better on a pellet grill than a whole chicken is a whole Traeger Smoked Spatchcock Chicken. This easy dinner is hearty, flavorful, and delicious and can be used for dinner or lunch all week long.

Spatchcock Chicken
Have you been looking for a new method to grill your chicken? Try my recipe for this Traeger Spatchcock Chicken! This method will cut your cooking/baking/grilling time and allow you more time to enjoy your meal and guests!
The skin becomes golden brown and crispy, while the meat is evenly cooked and remains tender and juicy throughout the bird.
Get yourself a good pair of kitchen scissors and a nice plump bird and you’re ready to go!

Want an amazing rub for your chicken? Pick up a jar of our Roasted Chicken Rub!
Why You'll Love This Dish
- Even Cooking – Spatchcocking helps all parts of the chicken hit temp at the same time.
- Crispy Skin – High heat at the start locks in flavor and texture.
- Big Flavor, Low Effort – Simple rub, minimal prep, and the smoker does the rest.
- Perfect For Meal Prep – Slice it up for sandwiches, salads, or weeknight dinners.
Try our Greek Chicken Marinade too!

Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Whole Chicken – A 4–5 lb bird works best for quick, even smoking. Look for fresh and plump.
- Oil or Melted Butter – Helps the rub stick and crisps up the skin while cooking.
- OWYD Roasted Chicken Rub – A savory, herby blend that’s great on poultry. Substitute with your favorite all-purpose chicken rub if needed.
- Onion Powder – Adds depth and a little sweetness to the seasoning blend.
- Garlic Powder – Brings that warm, savory backbone to every bite.
- Rubbed Sage – Earthy and aromatic, it pairs perfectly with smoked poultry.
Get all of my Traeger Chicken Recipes here!

How To Spatchcock A Chicken
This method is very basic and straightforward. All you need is a good pair of kitchen scissors.
You will want to lay your chicken on a flat surface with the breast down and legs facing you. You will basically be removing the backbone, and in order to do this, you will be cutting through rib bones (this is the reason for your good pair of kitchen scissors).
After the backbone is removed, flip the bird over and press down until it lays flat. All done!
You can also use this method on smoked spatchcock turkey.
When seasoning your chicken, don’t forget to season the underside, and don’t be shy with your spices. You have a lot of meat to get flavor into!
My Easy Pellet Grill Recipes here!

How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat Smoker – Fire up your Traeger to high heat following your model’s instructions.
- Spatchcock The Chicken – Remove the backbone and flatten the bird for even cooking.
- Season – Mix oil or butter with spices and rub all over, front and back.
- Grill – Cook skin-side up at high heat for 30 minutes, then lower to 325°F to finish.
- Rest + Serve – Remove when internal temp hits 165°F. Rest 15–20 minutes before carving.
Use for this BBQ Chicken Flatbread recipe!

Recipe FAQ
We never use “time” for cooking meats; it’s all about temperature regarding whether or not your meat is done.
If you don’t already have a good meat thermometer, I highly suggest you invest in one.
Chicken should be cooked to an internal temperature of 165 degrees, roasting, grilling or frying.
The nice thing about using this Spatchcock method is that it cuts your cooking time down versus roasting or grilling a whole chicken.
If you want a ballpark estimate for “time”, it really depends on the size of the chicken.
For a 4 ½ pound chicken, allow approximately 1 hour 15 minutes if roasting, and 35-45 minutes for grilling.
Keep checking your meat thermometer, and when the chicken is 165 degrees it’s done.
Many opinions on this subject, so do your research, but it all comes down to preference and experience.
I do not flip while grilling this chicken. The skin gets golden brown, as with roasting—no need to disturb while cooking other than checking the internal temperature.
If you’re lucky enough to have any leftover, there are many ways to use this leftover chicken!
Grab a picnic basket! Pack up your cold chicken, some fruit and bread and head to the park.
Cut up your leftover chicken and add it to or make a nice soup for dinner the next night.
– Chicken Enchilada Casserole
– Chicken Pot Pie Soup
– Traeger Cheesy Chicken Casserole

Serve This With
Almost anything will pair well with chicken. Plan your sides around the type of seasoning you’ve used to season the meat.
If you’re using a traditional chicken seasoning with poultry seasoning, mashed potatoes and a vegetable will be the perfect comfort foods to add to your table. These glazed carrots would be incredible to serve with this dish!
You can season your chicken with almost any spices and herbs, which allows for a wide variety of choices when it comes to sides.
Featured Reviews!

“Very easy and tastes great!”
~ Lynn


Traeger Smoked Spatchcock Chicken
Spatchcock Chicken is the best chicken! Get used to evenly cooked, moist, juicy, and delicious meat – both white AND dark.
Ingredients
- 1 whole chicken
- 1/2 cup of oil or melted butter
- 1/4 cup OWYD Roasted Chicken Rub
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon rubbed sage
Instructions
- Preheat your Traeger to high, following factory directions.
- Place the bird breast-side down with the legs pointing towards you, and cut up either side of the backbone through the ribs to remove the spine.
- Flip the chicken over, combine the oil and seasonings, and rub all over the chicken on both sides. Place skin-side up onto your pre-heated pellet grill. You can also place it in a pan if you want to catch the drippings!
- Grill on high heat for 30 minutes, and then turn the temp down to 325 for the remaining time.
- Check your chicken at around the 45-minute mark because it may be done already depending on the size of your bird! You want it to be at 165° no matter where you test it.
- Remove from the grill, let rest for 15-20 minutes, and then cut into pieces and serve.
Recommended Products
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 74mgSodium: 76mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 22g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Kimberly DeAngelo
Saturday 23rd of March 2024
Right above the recipe ingredients, above where you have the prep time, cook time and total time it says “chicken is the best turkey “
Nicole Johnson
Saturday 23rd of March 2024
Whoops! lol
Elizabeth "EK"
Friday 29th of September 2023
But this IS delicious!
Elizabeth "EK"
Friday 29th of September 2023
You also say, "Spatchcock Chicken is the best turkey! Get..."
I think this is a typo...
Nicole Johnson
Saturday 30th of September 2023
I'm not actually seeing that phrase in the post. Could you send a screenshot to me in email? nicole at orwhateveryoudo dot com. Thanks!
Nicole Johnson
Saturday 30th of September 2023
Whoops! It sure is!
Erica
Thursday 4th of June 2020
Made this the other night! it was DELISH!!!! Will make it again!!! Just a note...you have olive oil listed in the recipe but never say what to do with it
Nicole Johnson
Saturday 6th of June 2020
Whoops! Sorry about that. I'll fix! Glad you enjoyed!