Whether you have a pellet grill or smoker, you can make a juicy chicken.  We cut this one in half, but spatchcocking the bird is a great option.

Chicken Halves

Course Main Course


  • Montana Outlaw BBQ Chicken Rub
  • Blues Hog Original BBQ Sauce
  • Kosmos Q Apple Cherry Habanero Rib Glaze


  • When purchasing chicken, look for chicken with white skin.
  • Score the skin down the center of the back side and pull skin back.
  • Cut down both sides of backbone and remove it.
  • Flip over and push down to break the breast plate (this is a spatchcock).
  • Cut down center of breast plate into halves.  Roll skin back over.
  • Season underneath first with light to medium coat of Montana Outlaw BBQ Chicken Rub.  Flip over and season the other side.
  • Let the chicken rest for 15-20 minutes. 
  • Cook at 300°for 45-60 minutes (internal temperature should reach 165°).
  • Spritz with water every 25-30 minutes to keep it moist and prevent the rub from burning (we use water because other liquids will affect the flavor of our chicken).
  • Coat with BBQ sauce (we use Blues Hog & Kosmos Q) and place back on smoker for 5-10 minutes to set glaze.


Keyword Chicken, Chicken Halves, Spatchcock, Whole Chicken