The Spatchcock (or “butterfly”) method is the secret weapon for grilling a whole chicken. By removing the backbone and flattening the bird, you achieve two things: incredibly crisp skin and an even cook time, meaning the breast meat doesn’t dry out before the leg and thigh meat is finished.

This recipe uses a simple dry brine and two-zone grilling to deliver maximum flavor and texture.

Key to Success: Getting Flat and Dry

The flatter the chicken is, the quicker and more evenly it cooks. A quick dry brine (salt only) is mandatory to draw out moisture and guarantee the skin crisps up beautifully, avoiding that rubbery texture.

Ingredients & Prep

Ingredient	Amount	Notes
Whole Chicken	4-5 lbs	Pat dry before seasoning.
Kosher Salt	Liberal amount	For the dry brine (applied the day before).
Oil (Olive or Avocado)	1 Tbsp	Applied just before grilling.
Chicken Rub	Generous amount	Your favorite poultry rub, or simple S&P.
B&B Charcoal	Required	For a clean, stable burn.
Cherry Wood Chunks	2 chunks	Adds a beautiful color and mild, sweet smoke.

Instructions

1. Spatchcock and Dry Brine (Day Before)

1. Remove Backbone: Place the chicken breast-side down. Using sturdy kitchen shears or a sharp knife, cut along both sides of the backbone from the tail to the neck. Remove the backbone and discard (or save for stock).
2. Flatten: Flip the chicken over. Press down firmly on the breastbone until you hear a crack and the chicken lies completely flat. Tuck the wing tips under the breast.
3. Dry Brine: Pat the chicken completely dry. Apply a liberal, uniform layer of Kosher Salt to all surfaces.
4. Rest Uncovered: Place the chicken on a wire rack over a sheet pan and refrigerate uncovered for 6-12 hours (or overnight).

2. Set Up the Grill (Two-Zone Heat)

1. Final Seasoning: Remove the chicken from the fridge. Apply a thin coat of oil, then generously apply your Chicken Rub over the skin and underside.
2. Setup: Set your Weber Kettle for Two-Zone Cooking using your preferred method and B&B Charcoal.
3. Target Temp: Stabilize the grate temperature between 350 and 400 deg (this is higher than brisket temp, allowing the skin to crisp).
4. Smoke Wood: Add your Cherry wood chunks to the lit coals.

3. The Cook

1. Initial Placement: Place the chicken on the indirect heat side, skin-side up. Close the lid immediately.
2. Cook Time: Cook for approximately 60 to 90 minutes, maintaining a stable temperature.
3. Rotation: After 45 minutes, rotate the chicken 180 degrees to ensure even heat exposure, especially if your grill has hot spots.
4. Check Temp: The chicken is done when the internal temperature hits 165 in the thickest part of the breast and 180 in the thigh/leg joint.
5. Final Sear (Optional): If the skin isn’t crispy enough, move the chicken skin-side down over the direct heat side for 60 seconds (watch closely to prevent burning!).

4. Rest and Serve

1. Rest: Remove the chicken and rest it, loosely tented with foil, for 10-15 minutes.
2. Serve: Carve into portions and enjoy the perfect crispy skin!

Serving Suggestions

Serve this smoked chicken with grilled corn on the cob, smoked green beans, or a simple potato salad.