Poultry · GMG Smoke

Smoked Spatchcock Chicken

A flattened bird over Gold Blend, skin rendered and even, ready in an hour.

Active20 min
Total1 hr 30 min
Servings 3
GearGreen Mountain Grill
Method
  1. Spatchcock the bird — shears down both sides of the backbone to remove it, flip breast-side up, and press firmly on the breast until it cracks and lies flat.
    WhyA flat bird cooks evenly and exposes more skin to the heat, so the breast and thighs finish closer together.
  2. Salt the chicken all over and rest uncovered in the fridge as long as time allows, even 30 minutes. Pat the skin dry before cooking.
    WhyA dry surface and a head start on the salt mean crisper skin and seasoning that reaches past the surface.
  3. Set the GMG to 375°F. Lay the bird skin-side up with the breast toward the cooler side of the grate.
    WhyBreast meat overcooks before thigh; keeping it off the hottest zone evens out the finish.
  4. Smoke about 60–75 minutes. Pull when the thickest part of the thigh runs clear and the joint moves freely.
    WhyDoneness in the thigh joint is the honest cue — the breast will already be done by the time the thigh gives.
  5. Rest 10 minutes before cutting.
    WhyResting lets the juices settle back into the meat instead of running out onto the board.

Light plate partner: aromatic basmati and a sharp shaved salad. Leftover meat pulls clean off the carcass for next-day lettuce wraps or a quick chicken salad — and the bones are worth a pot of stock.