Smoky Bliss: Spatchcocked BBQ Chicken on a Wood Pellet Grill

Get ready to embark on a culinary journey that combines the smoky essence of a wood pellet grill, the sweetness of honey BBQ rub, and the juiciness of a perfectly cooked chicken!”

Looking for the perfect BBQ recipe that packs a punch of flavors? Look no further! Our “Smoky Bliss: Spatchcocked BBQ Chicken on a Wood Pellet Grill” will satiate your craving for that irresistible smoky, tangy, and sweet taste of barbecue. Overall cook time is about two hours, but the key is getting your chicken to 165 degrees.

To get started, you’ll need a full chicken, ready to be spatchcocked (that’s chef speak for removing the backbone so it lays flat) and a delicious rub. We highly recommend the Suckle Busters Honey BBQ Rub for Pork and Chicken, a sweet and smoky blend that infuses every bite of your chicken with a mouthwatering taste.

1. Firstly, cook your spatchcocked chicken at a low and slow 250 degrees on your wood pellet grill. This low temperature imparts the smoky flavor that’s key to a great BBQ chicken. Continue cooking until the breast meat reaches a temperature of about 140 degrees.

2. Next, elevate the taste by brushing your nearly-cooked chicken with a delicious BBQ sauce. This is where the flavor magic happens, adding a sticky-sweet finish to your meat. I used Traeger's apricot BBQ sauce, but use can use your favorite.

3. Now, it’s time to amp up the heat! Increase the temperature of the pellet grill to 350 degrees and continue to cook until the breast meat reaches an internal temperature of 165 degrees. This high-heat finish ensures a beautifully caramelized exterior and a juicy, tender interior.

4. Finally, the hardest part, waiting! Remove the chicken from the grill and let it rest for about 15 minutes. This step allows the juices to redistribute throughout the meat, ensuring every bite is as juicy as possible. I gave the chicken a optional light dusting of the Honey BBQ Rub while it rested.

Then, cut, serve, and watch as your BBQ masterpiece disappears faster than you can say “Spatchcocked BBQ Chicken!” Enjoy the perfect harmony of smoky, tangy, and sweet in this lip-smacking, finger-licking good BBQ chicken recipe. Happy grilling!

Note on reheating the chicken: I smoked this chicken on a Saturday and served it on a Sunday as we were hosting a dinner on Sunday and did not have time to grill up the chicken on the same day. To reheat, take the chicken out of the fridge and let it come closer to room temperature. Heat the grill to 400 degrees, put the bird directly on the grill grates and let it reheat for about 30 minutes. I put foil on the wing tips before reheating as they were already pretty super crispy with a little char. I took the chicken off the grill when the breast meat was nice and warm (about 130 degrees internal - you could bring it all the way up to 165 degrees). I was very pleased that this extra reheating step did not dry out the chicken, it was still nice and moist. If I do the reheat method again, I would probably not add the BBQ sauce until the day the chicken is being served.