You do not need a chicken throne to smoke amazing spatchcocked chicken on the Traeger pellet grill. When you spatchcock the chicken it reduces the smoking time to about 3 hours for a four pound chicken. Add any seasoning you wish for a juicy tasty whole chicken on the Traeger smoker.
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Tools needed to make Traeger Chicken:
Spatchcocked Traeger Chicken Ingredients
- 1 – four pound Spatchcocked Chicken
- 3 Tablespoons Olive Oil
- 1 Tablespoon Kinders Lemon Pepper (or rub of your choice)
- 1 teaspoon garlic powder
How to Spatchcock a Chicken
This method will also work for a turkey, but it is much easier to spatchcock a chicken.
Start by turning the chicken over so the backbone is facing up. Use a heavy duty kitchen shears, or poultry shears to cut down alongside the backbone on both sides until it is cut completely through from end to end. You will have to cut through the ribs so it is not easy. If you are spatchcocking a turkey you may need to use a large knife or meat cleaver, but a kitchen shears is usually enough for a chicken.
Turn the chicken over (breast side up) and press down with the heel of your hand until it flattens. You may hear a crack when the breast bone breaks. Then season both sides as desired.
How Long do you Smoke a Spatchcocked Chicken
Preheat the Traeger to 225 degrees F. Place the spatchcocked chicken directly on the grate. Insert a probe thermometer into the breast.
Smoke until the internal temperature reaches 165 degrees F. Approximately 3 hours.
Incredible Sides for Smoked Chicken
Printable Recipe
Servings
minutes
Preparing Time
minutes
Cooking Time
minutes
Calories
kcal
INGREDIENTS
1 – four pound Spatchcocked Chicken
3 Tablespoons Olive Oil
1 Tablespoon Kinder's Lemon Pepper (or rub of your choice)
1 teaspoon garlic powder
DIRECTION
- Start by turning the chicken over so the backbone is facing up. Use a heavy duty kitchen shears, or poultry shears to cut down alongside the backbone on both sides until it is cut completely through from end to end. You will have to cut through the ribs so it is not easy.<br>Turn the chicken over (breast side up) and press down with the heel of your hand until it flattens. You may hear a crack when the breast bone breaks. Then season both sides as desired.<br>Preheat the Traeger to 225 degrees F. Place the spatchcocked chicken directly on the grate. Insert a probe thermometer into the breast.<br>Smoke until the internal temperature reaches 165 degrees F. Approximately 3 hours.
NOTES
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