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The Grill Dad’s Juicy Smoked Whole Chicken
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The Grill Dad’s Juicy Smoked Whole Chicken

When it comes to chicken, the goal is simple: juicy meat, crispy skin, and real wood-fired flavor. This method hits all three.

We start by spatchcocking the chicken so it cooks evenly—no dried-out breast while you wait on the thighs. A simple dry brine builds flavor and helps the skin render properly. Then we let the smoker do the heavy lifting, using Bear Mountain pellets for that clean, balanced smoke that enhances the chicken without overpowering it.

We are using Bear Mountain’s Hickory Pellets on this one. We are cooking the chicken at 400º to ensure crispy skin, and hickory’s robust smoke flavor still flavors the chicken, even at the higher temperature.

Steps

  1. Place the chicken breast-side down on a large cutting board with the legs facing toward you. Using sharp kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to fully remove the backbone.
  2. Flip the chicken over so the breast side is facing up. Locate the breastbone (center of the chest) and press down firmly with the heel of your hand until you hear a crack and the bird lies flat. 
  3. Trim away any excess fat or loose skin, especially around the cavity and tail. If desired, lightly score the thicker parts of the thighs to help them cook more evenly.
  4. Pat the entire chicken very dry with paper towels—this is critical for getting crispy skin later.
  5. Season generously with kosher salt on all sides and under the skin of the breast. Place on a wire rack over a sheet pan and refrigerate uncovered for at least 12 hours, ideally overnight. This helps dry out the skin and seasons the meat throughout.
  6. Apply your additional seasoning (no more salt) evenly across both sides, making sure to get into all the crevices.
  7. Preheat your smoker to 400°F using Bear Mountain pellets (we are using hickory). Place the chicken skin-side up and smoke until it reaches 155º in the breast and 170º in the thighs. Cook time will be roughly 60–90 minutes, depending on size.
  8. Transfer the rested chicken to a cutting board. Start by removing the wings, then separate the drumette from the flat at the joint.
  9. Next, remove the leg quarters by cutting through the skin between the breast and thigh, then popping the joint and separating cleanly. Split each leg quarter into drumstick and thigh.
  10. For the breasts, run your knife along one side of the breastbone and follow the rib cage to remove each breast in one clean piece. Slice the breast meat crosswise into even slices.
  11. Arrange everything on a large platter—breast slices, thighs, drumsticks, and wings—keeping it loose and natural.
  12. Finish with a sprinkle of fresh herbs, a light drizzle of olive oil, and a pinch of flaky salt right before serving.

Ingredients:


For the Chicken:

  • 1 whole chicken (4–5 lb), spatchcocked
  • Kosher salt (for dry brine)
  • Fresh cracked black pepper
  • 1TBSP Chopped Fresh Herbs (we like thyme or parsley)
  • Olive Oil (for drizzling)
  • Flaky salt


Additional Seasoning as Desired: (make it your own!)

  • Garlic Powder
  • Onion Powder
  • Paprika 
  • Ancho Powder
  • Thyme
  • Rosemary

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The Grill Dad’s Juicy Smoked Whole Chicken

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