How to Make Perfect Traeger Spatchcock Chicken on Your Pellet Grill

Spatchcocked chicken, also known as butterflied chicken, is a method of preparing poultry that involves removing the backbone so the bird can be laid flat. This technique ensures even cooking, resulting in a juicy and flavorful dish that's perfect for your pellet grill. Here's a detailed guide based on the Traeger recipe.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 1/4 cup Traeger Chicken Rub
• Olive oil (as needed)
• 1/2 cup Traeger Sweet & Heat BBQ Sauce
• Mesquite BBQ Wood Pellets

Preparation Steps:

1. Preheat Your Grill: Set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

2. Spatchcock the Chicken: Using a large knife or shears, cut the chicken along the backbone on both sides and remove it. Flip the bird over and press down on the breastbone until you hear a crack, spreading the bird flat.

3. Season the Chicken: Brush the chicken with olive oil and season it on both sides with the Traeger Chicken Rub.

4. Grill the Chicken: Insert a probe into the thickest part of the chicken breast. Place the chicken breast-side up on the grill grates, close the lid, and cook until the internal temperature reaches 160℉ (35-40 minutes). When the chicken is almost done, brush it with the Sweet & Heat BBQ Sauce and cook for an additional 2 minutes until the glaze sets.

5. Rest and Serve: Remove the chicken from the grill and let it rest for 10 minutes (the internal temperature will rise to 165℉). Carve and enjoy your perfectly cooked spatchcocked chicken.

Tips for Perfect BBQ Chicken:

• Choosing the Right Wood Pellets: Mesquite pellets add a robust, smoky flavor that complements the chicken's seasoning and sauce.
• Ensure Even Cooking: Flattening the chicken ensures that it cooks evenly, preventing dry spots.

Temperature Control:

Using a meat probe helps monitor the internal temperature accurately, ensuring the chicken is cooked to perfection without drying out.                                                                                           

To get started, preheat your grill to 375℉ and prepare your chicken by removing the backbone. This step might seem daunting, but with a good pair of kitchen shears or a sharp knife, it’s straightforward. Once the backbone is out, press down on the breastbone to flatten the bird, ensuring it cooks evenly.

Seasoning

Seasoning is crucial. A simple rub of olive oil and Traeger's Chicken Rub will do wonders. The olive oil helps the skin crisp up beautifully while the rub infuses the meat with a rich blend of spices. As the chicken cooks, periodically check the internal temperature. This ensures that you don't overcook the meat, keeping it juicy and tender.

The final touch is the Sweet & Heat BBQ Sauce. Brush it on towards the end of the cooking time to create a delicious glaze that caramelizes slightly, adding a sweet and spicy kick to each bite.

Resting the chicken after grilling is essential. It allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Once rested, carve the chicken and serve it with your favorite sides.