Spatchcocking chicken makes it easy to cook perfectly tender, moist chicken every time, and it’s quicker too. Watch Sammy Moniz as she breaks down the spatchcocking process, from removing the backbone to laying it flat for the grill.

With this helpful Tip from the Pros, you’ll learn how to create the most juicy and tender roasted chicken in the neighborhood. The robust hardwood smoke infuses the bird with rich flavor and makes it far more delicious than cooking chicken on your stove or in the oven.

Normally, roasting a whole chicken takes around an hour, but with this quick and easy cooking method, you can cut the cooking time in half. Often this method for cooking chicken is called “butterflying the bird". Although “spatchcocking chicken” may sound intimidating, it’s simple with this helpful spatchcock tutorial.

How to Spatchcock a Chicken

1. With a large knife or shears, cut the bird open along the backbone on both sides, through the ribs, and remove the backbone.

2. Once the bird is open, split the breastbone to spread the bird flat; this will allow it to roast evenly.

3. Grab your favorite savory Traeger rub and smother the entire chicken, top and bottom, with spices.

4. Place the poultry on the Traeger, breast side down on the grate. Cook it at 400 degrees F or High for 35 to 40 minutes, or smoke it low and slow for up to 4 hours, or until the internal temperature is 165 degrees F. To best keep track of your internal temperature try the MEATER 2 Plus wireless meat thermometer.

5. Enjoy! Whether you’re grilling for a group, or just for 2, this is a great way to feed a crowd or prepare your protein for the week.