Video by Robert Bogitti
Cooking delicious BBQ chicken on a wood pellet grill using the spatchcock method is easy, flavorful, and might become your new favorite grilling technique. This style of cooking not only speeds up the cooking process but also ensures even seasoning and perfectly crispy skin.
Start with a fresh or fully thawed chicken. You’ll need a sharp knife or poultry shears, though shears are recommended as they simplify the process. Begin by removing the backbone: cut down each side of it with your poultry shears, and save this backbone in your freezer to make flavorful chicken stock later. To further simplify grilling, clip through the wishbone, helping the chicken lay flat. This method, called spatchcocking, increases the surface area for seasoning and even cooking.
Prepare your dry rub next. A versatile rub can be created by mixing 50% salt-based spice rub and 50% brown sugar. Combining these ingredients in a food chopper ensures even blending. Generously apply your rub to both sides of the chicken, making sure to cover all areas thoroughly.
Preheat your pellet grill, filling the hopper fully to ensure consistent cooking. Set your grill initially to a high smoke setting (around 220°F) to infuse your chicken with smoky flavor. If you prefer a deeper smoke taste, use a smoke tube filled with pellets, ignited safely using a heat gun. Place your chicken on the grill grate, reapplying dry rub to any missed spots.
Using wireless barbecue temperature probes is highly recommended for precise cooking. Insert probes into the thickest parts of both the thighs and breasts. Set alerts for 165°F, the safe internal temperature for poultry. Cook on high smoke for approximately 1.5 hours, then increase the temperature to 250°F for about an additional hour. Cooking times may vary based on outdoor temperatures and chicken size, so focus on the internal temperature rather than exact timing.
When all temperature probes reach at least 165°F, remove your chicken from the grill. Cover loosely with aluminum foil and let it rest for about 15-20 minutes. This resting period redistributes the juices, ensuring a moist, tender chicken.
Upon serving, you may notice a slight pink tint due to the smoking process, which is normal as long as the chicken reached the safe internal temperature. You can serve the chicken whole or split into halves for convenience. BBQ sauce can be added to the side for extra flavor, although the spiced rub provides ample taste on its own.
This method produces juicy, flavorful chicken with beautifully crispy skin. Give it a try on your next grilling day for a memorable BBQ chicken meal.
Special note if you want even more smoke you can add a Smokin Wedgie to the grill and light it to add more smoke to any cook.