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+ servings

Smoked Spatchcock Chicken

smoked and glazed chicken at it's finest!
Course Dinner, Main Course
Cuisine American, Australian, Worldwide
Keyword How To Smoke Chicken, Smoked Chicken, Smoked Spatchcock Chicken, spatchcock chicken
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4 people
Calories 2449kcal
Author AnotherFoodBlogger


  • Chopping board
  • kitchen scissors
  • BBQ/Smoker
  • saucepan
  • whisk
  • tongs
  • pastry brush


  • 2.5 kg whole chicken


  • 400 ml cranberry juice
  • 400 ml orange juice
  • 100 ml balsamic vinegar
  • ½ cup brown sugar
  • 200 ml water
  • 1 knob butter
  • 1 sprig rosemary



  • Set your smoker to about 150c adding a lump of your favourite wood to the smoker – cherry is my choice here!
  • Using kitchen sheers/scissors cut down the back of the chicken alongside one side of the spine and then down the other side too.
  • Flip the bird over so it’s breast side up and flatten it down, opening out the legs/thighs so they are flat with the skin side facing up
  • Oil and salt the chicken adding any rub you like – I kept her natural as we are making a delicious glaze
  • Smoke the chicken for about 1.5 hours or until internal temperature is 74c – after 20-30 minutes baste the chicken with the glaze and baste every 20-30 minutes and once finished
  • Once cooked allow the chicken to rest for 15 minutes before serving
  • Serve with your favourite sides and homemade glaze/sauce on the side


  • Mix all ingredients together (EXCEPT butter) in a saucepan, cook on medium heat for apprx 15 minutes or until the glaze has reduced to about 1/3 the amount and is syrupy
  • Remove from the heat and stir in the butter
  • Store in the fridge until ready to use



  • if you don’t have a smoker you can grill the chicken on the BBQ @ 170-180c. Start flesh side down and then flip after 30 minutes and cook skin side down for remaining 30 minutes (it will cook quicker on indirect heat and as it’s at a higher temp) – use the glaze as a sauce
  • alternatively, you can roast the chicken whole or roast it spatchcocked in the oven
  • ALWAYS rest your meat before serving – this allows the juices to redistribute and will leave you with a much tastier/juicier piece of meat!


Calories: 2449kcal | Carbohydrates: 221g | Protein: 139g | Fat: 111g | Saturated Fat: 32g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 542mg | Sodium: 589mg | Potassium: 2736mg | Fiber: 1g | Sugar: 210g | Vitamin A: 2013IU | Vitamin C: 249mg | Calcium: 285mg | Iron: 10mg