How To Cook A Spatchcock Chicken On A Traeger

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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.

How To Cook A Spatchcock Chicken On A Traeger

Chef Jason, Ace's Grilling Expert, shows you how to prepare and cook a spatchcock chicken on a Traeger.

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:

Load Traeger with Reserve pellets
Heat Traeger to 375˚ F
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:
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