Traeger Spatchcock Chicken Recipe: Chile-Lime Smoked

If you’ve ever wanted to elevate your backyard BBQ game, spatchcock chicken on a Traeger grill is a great way to do it. Spatchcocking a chicken ensures even cooking and crispy skin, making the most of your Traeger’s capabilities.

Whether you’re hosting a summer get-together or just want to treat your family to a delicious meal, this method is both fun and satisfying.

To get started, you need to prepare your space and equipment.

Set your Traeger to 375℉ and preheat it with the lid closed for 15 minutes.

With a large knife or shears, cut along both sides of the chicken’s backbone and remove it.

Once the backbone is out, flip the bird over and press down on the breastbone until it cracks and lays flat. This helps evenly distribute heat while cooking, resulting in a juicier bird.

After prepping your chicken, it’s time to season and smoke.

Sprinkle your favorite seasonings liberally over the chicken and rub them in.

For extra flavor, set your Traeger to “super smoke” mode and smoke the chicken at 225℉ for 30 minutes before increasing the heat.

Serve with your favorite BBQ sides and enjoy a perfectly roasted, flavorful chicken.

Key Takeaways

• Spatchcocking ensures even cooking and crispy skin.
• Preheat your Traeger to 375℉ and prepare the chicken by removing the backbone.
• Season and smoke the chicken for optimal flavor.

Preparing Your Space and Equipment

First, I make sure my pellet grill or Traeger is ready.

I fill it up with my favorite wood pellets. Hickory or pecan works great for chicken.

I always clean my grill grates before starting. A clean grill means better tasting food and less smoke buildup.

Next, I set up my cutting board. I like to keep it close to my grill for easy access.

For spatchcocking the chicken, I use kitchen shears or poultry shears. These tools make it easier to cut through the backbone.

I keep a meat thermometer handy.

To check the meat’s temperature without lifting the lid too much, I sometimes use a wireless thermometer. This helps me monitor while I’m doing other things.

Here’s a quick checklist:

Equipment	Purpose
Pellet Grill	Cooking the chicken
Wood Pellets	Fuel for the grill
Grill Grates	Cooking surface
Cutting Board	Prepping the chicken
Kitchen Shears	Cutting through the backbone
Meat Thermometer	Checking internal temperature

Afterwards, I make sure my pellet smoker or gas or charcoal grill is set for indirect heat. This lets the chicken cook slowly and evenly.

Having everything prepared and within reach makes the cooking process much smoother. It also helps me enjoy the grilling experience more.

Selecting and Preparing the Chicken

Choosing the right chicken and preparing it correctly are key steps for making a delicious spatchcocked chicken. From picking the perfect bird to brining it for maximum flavor.

Buying the Right Chicken

When selecting a chicken, I always look for a fresh, whole chicken that’s organic or free-range. These chickens tend to have better flavor and texture.

I avoid frozen chickens if possible because fresh ones cook more evenly.

Size matters too. I usually go for a bird weighing around 4 to 5 pounds. This size is great for ensuring it’s juicy and cooks well on the grill.

I also check for clear skin and no strong odors, which are signs of a fresh chicken.

Spatchcocking the Chicken

Spatchcocking a chicken is the process of removing the backbone so it can be flattened. This helps it cook more evenly on the grill.

I start by placing the chicken breast-side down, with the legs pointing towards me.

Using a sharp pair of kitchen shears or a large knife, I cut along one side of the backbone from the bottom to the top. Then, I do the same on the other side and remove the backbone completely.

Next, I flip the chicken over and press down on the breastbone until it cracks. This helps spread the bird flat.

Brining for Flavor and Moisture

Brining the chicken makes a big difference in terms of flavor and moisture.

I usually prepare a simple brine using water, kosher salt, and sugar. For additional flavor, sometimes I add herbs like rosemary or thyme.

I mix the brine ingredients in a large bowl until the salt and sugar dissolve. Then, I submerge the spatchcocked chicken in the brine for a few hours, or overnight for best results.

This helps the meat absorb the seasoning and retain moisture. After brining, I rinse the chicken under cold water and pat it dry before seasoning and grilling.

Seasoning and Cooking the Chicken

Getting the seasoning right is crucial for flavor, and the cooking process ensures your chicken is smoky and delicious. We’ll go through applying rubs and marinades, the steps to smoking the chicken, and how to check that it’s perfectly done.

Applying Dry Rubs and Marinades

I start by mixing a variety of seasonings to create a flavorful dry rub. Some of my go-to ingredients are paprika, onion powder, brown sugar, cumin, and a hint of cayenne pepper for a little kick.

Rub this mixture all over the spatchcocked chicken after brushing it with olive oil for better adhesion.

For even more flavor, you can marinate the chicken.

I often mix apple juice, melted butter, and a bit of Traeger Chicken Rub to make a marinade, then let the chicken sit in it for a few hours.

This step adds moisture and makes the meat tender.

The Smoking Process

Preheat your Traeger grill to around 375℉.

Once it’s ready, place the chicken breast side up directly on the grill grates. Close the lid and let the magic of the hardwood smoke get to work.

Use wood chips or pellets like apple, cherry, or hickory to impart a rich, smoky flavor.

The trick to perfect smoking is to maintain a consistent temperature.

I usually keep an eye on the Traeger temperature to ensure it’s steady.

A lower temperature like 225°F can be used if you prefer a longer smoke for deeper flavor. Expect the cooking process to take between 1.5 to 3 hours depending on the grill setting.

Checking for Perfect Doneness

To make sure your chicken is safe to eat, the internal temperature needs to reach 165℉.

I use a meat thermometer to check this. Insert it into the thickest part of the breast and the thighs. This helps in confirming that it’s evenly cooked.

After cooking, let the chicken rest for 15-20 minutes before cutting.

This helps the juices redistribute, making the meat juicy and flavorful.

You can use the leftovers for chicken salads or chicken quesadillas, making sure to store them properly or check the nutritional information if you’re mindful of your diet.

Serving and Enjoying Your Meal

Once your Traeger spatchcock chicken is perfectly cooked, it’s time to savor and share the delicious results. Key parts of this process include giving the chicken time to rest and preparing some tasty sides.

Resting the Chicken for Juiciness

To keep the chicken juicy, let it rest for about 10-15 minutes after removing it from the Traeger. This helps the juices redistribute throughout the meat, making each bite tender and flavorful.

I usually tent the chicken loosely with foil during this time. This keeps the heat in without steaming the chicken skin, so it stays crispy.

For extra flavor, add a squeeze of fresh lemon over the top while it rests. This adds a bright, tangy kick that complements the chicken’s smoky, savory taste.

When carving, start by cutting along the breastbone, then slice the wings and legs. This method helps get the most out of your bird, ensuring every piece is tasty and well-cooked.

Pairing your chicken with classic BBQ sides like mac and cheese, coleslaw, baked beans, and potato salad makes for a perfect meal.

I recommend using Traeger Sweet & Heat BBQ sauce for an additional layer of flavor.

Frequently Asked Questions

If you’re cooking spatchcock chicken on a Traeger grill, there are a few key points to keep in mind. From achieving crispy skin to monitoring the right internal temperature, it’s essential to get the details right for the best results.

How can I achieve crispy skin on a spatchcock chicken using a Traeger grill?

To get crispy skin, preheat the Traeger to 375℉.

Before cooking, pat the chicken dry and rub it with oil and your favorite seasonings.

Cooking at this higher temperature helps render the fat and crisps up the skin nicely. Make sure to close the lid and keep it closed while cooking for even results.

What is the optimal internal temperature for a fully cooked spatchcock chicken?

For a fully cooked spatchcock chicken, the internal temperature should reach 165°F in the breast and 170°F in the thigh.

Use a meat thermometer to check the temperature in the thickest parts. This ensures the chicken is safe to eat and cooked just right.

Can you flip a spatchcock chicken while cooking on a Traeger, and if so, how should it be done?

Yes, you can flip a spatchcock chicken.

Start cooking breast side up. After halfway through the cooking time, flip it over. This helps cook the chicken evenly and can enhance the flavor.

Use tongs or a spatula to flip the chicken carefully.

What’s the recommended smoking time for a spatchcock chicken at 225 degrees on a Traeger?

At 225°F, plan to smoke the spatchcock chicken for about 3-4 hours. This slower cooking method allows the smoke to deeply penetrate the meat. Always check the internal temperature to make sure it’s done.

Should I adjust the cooking time when smoking a spatchcock chicken at 275 on a Traeger?

Yes, if you’re cooking at 275°F, you should reduce the cooking time. At this temperature, your spatchcock chicken will likely need around 2-3 hours. Again, internal temperature is the key here, so check with a thermometer.

How can I incorporate Meat Church seasonings into my Traeger spatchcock chicken recipe?

To use Meat Church seasonings, first, pat the chicken dry and rub it with a little olive oil. Sprinkle the seasoning generously over the entire chicken. Let it sit for 15 minutes to soak in the flavors.

Then, place the chicken on the Traeger and cook according to your usual method.