AIP spatchcock smoked chicken

I am blessed to have friends that not only have a large family like I do (their 5 kids, plus our 5 kids makes for some super fun Sunday dinners), but, that also love to cook.  So, my friend Erik, brought over his smoker and we have been going to TOWN!  We’ve smoked pork, a huge batch of salt, and now, chicken!  There were zero leftovers with this one!

AIP spatchcock smoked chicken
Prep Time
10 mins
Cook Time
2 hrs
Resting time
10 mins

I love smoked chicken, the meat just soaks up all that smokey goodness.  This is great for feeding large groups, pretty low maintenance and easy to prep.  

Course: Dinner, Main Course, Meat
Cuisine: American
Keyword: AIP, AIP main course, chicken, Main Dish, Spatchcock
Servings: 8
by: Erik Davey |
  • 6 lbs whole chicken, rinsed with the backbone removed
  • 1/4 cup compliant spice rub this is what we used, except we subbed the salt for a smoked salt:
  • 1/4 cup avocado oil you could also use coconut oil, or EVOO
  1. Rinse chicken, cut out the backbone (and save that puppy to make your own broth!), pat dry.

  2. Rub chicken on all sides with oil of choice, then, liberally rub with seasoning.  We did add pepper to ours, as I have successfully reintroduced this, but, you can easily omit.

    Place in smoker, that has reached 300 degrees and allow to cook for around 2 hours, or until the chicken has reached 165 degrees.

  3. At this point, you can be done, or, if you want to have a little crisp on the skin, place under the broiler on high for a few minutes.  


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