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Spatchcock Chicken – Traeger Grill

Spatchcock Chicken – Traeger Grill

Today we give our chicken one amazing smoke bath in the Traeger and using the Spatchcock method will allow us to get more flavor and cook it faster. That’s Helpful.

Yield: 1 Whole Chicken

Prep time: 10 Minutes

Cook time: 65-85 Minutes – If you want to add smoke to the chicken prior, that adds some time as well


Measure Ingredient Prep Notes
1 ea Chicken, Whole, Fresh, 5-6# W/O Solutions/brines
2 tbsp Oil, Canola / Olive Blend
2 tbsp Rub a Dub, 5280 Culinary

Season to taste

2 tbsp Traeger Reserve Rub, Cherry

Season to taste

Prep Directions:

  1. Load Traeger with Reserve pellets

  2. Heat Traeger to 375˚ F
  3. If you want to add some smoke beforehand, set Traeger to 180˚ F or use Super Smoke Mode (if your grill has this mode) and Smoke for 30 minutes prior to roasting at 375˚ F

Cooking Directions:

  • Preparation:
  • Wash all tools prior to use
  • Clean and sanitize all cutting boards and prep surfaces prior to use
  • Read all manufacturer’s instructions before using grills, or any cooking tools
  • Clean out Traeger as needed and change drip tray liner (if applicable)
  • Fill pellet hopper with Reserve Blend Pellets
  • Set Traeger to 375˚ F, hit enter and hit ignite
  • While Traeger is heating up:
  • Open Whole Chicken package and drain, then pat dry
  • Place chicken onto the cutting board, breast side down
  • Carefully, using poultry shears, remove the backbone
  • Next, look in the cavity and you will see the inside of the breast cage, find the v-shaped bone
  • Using the heel of your knife, cut into the sternum and split. Use hands to flatten the chicken
  • Flip chicken over and flatten, tuck wings and trim and excess fat off
  • Drizzle Chicken with about 2 Tbsp olive oil, on the skin
  • Season the outside of the cavity with Rub a Dub and Reserve Rub
  • Repeat the seasoning process for the inside of the cavity
  • Place the chicken onto the grill grate, cavity side down
  • If adding smoke – SEE ABOVE
  • Once the chicken is loaded onto the grill, load the WiFire Probe or Meater Probe (if you have it) into the thickest part of the chicken breast and run the wire to the outside of the grill, plug into the controller
  • Set alarm for 165˚ F (approx. cook time is 65-85 minutes)
  • Cook to an internal temperature of 165˚ F. Remove from Traeger and let rest for 5 minutes. Rested Temperature should finish right at 170˚ F in the Breast lobe.
  • Once rested, cut, and serve
  • Allow to cool completely before storing in fridge

Grills / Grill Gear Used:

  • Traeger, Timberline XL Ace SKU - 8037362
  • Thermometer, Digital, Instant Read Ace SKU – 6108419
  • Pellets, Reserve Blend Ace SKU – 8015887
  • Rub a Dub Rub, 5280 Culinary Ace SKU – 8562050
  • Traeger Reserve Rub, Cherry Ace SKU – 8080952
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