Spatchcock Chicken Smoke Time
135°C (275°F)
1.5–2.5 hours • Internal: 74°C (165°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| 1.5 kg spatchcocked | 74°C (165°F) | 1.5–2 hours | Small chicken. Serves 2–3. |
| 2 kg spatchcocked | 74°C (165°F) | 1.5–2.5 hours | Standard size. Serves 3–4. |
| 2.5 kg spatchcocked | 74°C (165°F) | 2–2.5 hours | Large chicken. Serves 4–5. |
How to BBQ Spatchcock Chicken Smoke Time
1
Spatchcock the chicken: place breast-side down, cut along both sides of the backbone with kitchen shears, and remove the backbone. Flip and press flat.
2
Season generously on both sides and under the skin. A paprika, garlic, thyme, salt, and pepper blend is classic.
3
Set smoker to 135°C (275°F). Apple or cherry wood gives the best flavour.
4
Place the chicken skin-side up directly on the grate.
5
Smoke until the thickest part of the thigh reaches 74°C (165°F) — usually 1.5–2.5 hours.
6
For crispier skin, increase temp to 175°C (350°F) for the final 15 minutes.
7
Rest for 10–15 minutes. Cut into quarters to serve.
Pro Tips
- Spatchcocking is the best method for smoking chicken. It cooks 30–40% faster and far more evenly than a whole bird.
- Save the backbone for stock. Freeze it until you have 4–5 backbones, then make a rich chicken stock.
- Dry brine (salt the skin) overnight for the crispiest possible skin.
- The breast will finish before the thigh. That's normal — the thigh temperature is what matters for safety.
- A 2kg spatchcocked chicken at 135°C is done in about 1.5–2 hours — nearly half the time of a whole bird.
Resting Time
Rest for 10–15 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke a spatchcock chicken?
1.5–2.5 hours at 135°C (275°F), depending on size. A 2kg bird typically takes about 2 hours.
Why spatchcock a chicken for the smoker?
Spatchcocking exposes all the skin to the heat evenly, cooks 30–40% faster, and eliminates the problem of overcooked breast with undercooked thigh.
How do you get crispy skin on smoked spatchcock chicken?
Dry brine overnight, smoke at 135°C (275°F), and blast at 175°C (350°F) for the final 15 minutes. Do not baste — moisture softens skin.