1. Remove the giblet bag from inside the bird as well as any pop-up timers.

These are common with roasters but may or may not be present.

If there is a pop-up timer it will be on top, angled into the thickest part of the breast.

2. Pat dry the surface of the bird with paper towel.

3. Use a pair of kitchen shears to remove the backbone.

Start with the breast side facing down and the back side up.

Locate the tailbone and cut parallel to the left and right of it; Discard the backbone in the trash or save it for stock.

4. Clean the inside of the bird

Use a paper towel to remove kidney remnants (typically near the thigh) and other entrails.

I also like to remove the thigh fat as it’s not apt to render well when spatchcocked:

5. In order to flatten the chicken, you need to break the clavicle – or wish bone.

Use your kitchen shears to separate the clavicle on the inside of the breast.

Alternatively, you could simply flip the bird over and press into the breast. You will hear a crack, indicating that you’ve cracked the collarbone.

When the clavicle is broken, it will look like this:

The bird should now lay flat flat.

Set Your Pellet Grill to 375F

I’m personally not a huge fan of smoke with chicken but if you are, apple is a safe bet.

Seasoning the Spatchcocked Chicken

Combine the following ingredients:

• 1/2 Tbsp 16 Mesh black pepper
• 1 tsp Morton’s kosher salt
• 1 tsp granulated onion
• 1 tsp granulated garlic

Use olive oil as a binder and apply to the surface of the chicken.

Then apply your rub.

Place the Chicken on the Pellet Grill

If you’re someone who uses meat probes, insert the probe so that the probe is reading the thermal center or the thickest part of the breast meat.

Wait for the Breast Meat to Hit 162F

By pulling early (before 165F), we’re allowing the outer surface temperature to carry-over to the internal temperature when we rest.

I allowed the chicken to rest for 5-7 minutes and the temperature at the thickest part of the breast reached 165F:

The chicken is now considered safe to eat as per the USDA recommended finishing temperature – 165F internal.

Slice the Chicken by Following my Diagram Below

The wings should pull cleanly away from the rest of the bird.

Slice the thighs and drums at their respective joints.

You can slice the breast meat off the bones or remove the whole breast portion itself.