Glass-Skin Spatchcock Smoked Whole Chicken with Alabama White Sauce
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 30 min
Say goodbye to rubbery smoked poultry skin forever. Flattening the bird and roasting at 375°F (190°C) with a touch of baking powder in the dry rub produces shatteringly crisp skin and 165°F (74°C) dripping-juicy breast meat.
Ingredients (13)
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Helpful tools for making Glass-Skin Spatchcock Smoked Whole Chicken with Alabama White Sauce:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Never smoke skin-on chicken solely at 225°F (107°C) or the subcutaneous fat won't render, leaving the skin leathery; 375°F (190°C) convection heat renders fat while still imparting clean wood-fired flavor.
- ✓Pro Tip 2: 1 tsp of aluminum-free baking powder raises the surface pH of the poultry skin, creating microscopic air blisters that crisp like fried chicken.
- ✓Pro Tip 3: Clinical Nutrition Note: Spatchcocking reduces cooking time by 35%, preventing protein oxidation in the lean breast meat while thoroughly melting thigh connective tissue at 175°F (79°C).
🧊 Storage, Freezing & Safe Reheating
Store carved chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Use the smoked backbone and carcass to simmer mineral-rich smoked chicken bone broth!
Frequently Asked Questions
Can I start the spatchcock chicken at 225°F for extra smoke before cranking to 375°F?
Yes! Smoke the cold spatchcocked chicken at 225°F (107°C) for the first 25 minutes to maximize smoke ring formation, then crank the Traeger to 375°F (190°C) for the remaining 45–50 minutes until the breast hits 165°F (74°C).
Why should the thighs reach 175°F when chicken is safe at 165°F?
While chicken is microbiologically safe at 165°F (74°C), chicken thighs and drumsticks contain higher levels of collagen and myoglobin that remain stringy until heated to 175°F–180°F (79°C–82°C). Spatchcocking exposes the legs to hotter perimeter air so both breast and thighs finish simultaneously.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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