Turn up the heat with this smoked spatchcock chicken with jalapeños recipe! Perfect for BBQ lovers, this juicy and flavorful dish combines smoky goodness with a spicy kick. Pop it in the Traeger smoker for a weeknight dinner, or to impress guests and spice up your next cookout.
Popping this chicken on the Traeger infuses it with a deep, smoky flavor that complements the heat of the jalapeños.
See the video
This demo is on the Traeger Pellet Grill Ironwood 885 (partner).
Scroll to the bottom of the page for a printable recipe…
What’s in this dish
- 1 whole chicken
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon crushed black pepper
- ¼ teaspoon paprika
- 2 medium jalapeños
See how to make smoked Texas torpedoes….
1. Spatchcock the Chicken
- Place chicken breast-side down.
- Use sharp kitchen shears to carefully cut along each side of the backbone and remove it completely. Discard the backbone.
2. Flatten and Dry
- Flip the bird over and use your hands to push down, flattening it out. Use paper towels to dry it thoroughly.
- Place chicken on a wire rack to make it easier to transfer to the grill without the jalapenos falling off.
3. Season Chicken
- In the video, I used melted butter, but instead, I recommend using a mixture of olive oil, garlic salt, black pepper, and paprika. Whisk until combined.
- Spread mixture all over the skin of the chicken, rubbing it in completely.
4. Add Jalapeño Slices
Slice one jalapeño into very thin circles and place the slices all over the chicken.
5. Smoke Chicken
- Preheat your smoker to 250°F. Carefully place the chicken on the smoker (leave it on the wire rack to make the transfer easier) and smoke it for 60-90 minutes at 250°F.
- Then, increase the temperature to 350°F and continue smoking for an additional 20 to 40 minutes, or until the internal temperature of the chicken reaches 165°F.
6. Rest and Serve
Once the chicken is cooked, let it rest for 10 minutes. Then, slice and serve.
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Traeger Smoked spatchcock Chicken with Jalapeños
Video
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon crushed black pepper
- ¼ teaspoon paprika
- 2 medium jalapeños
Instructions
- Start with one spatchcock chicken. Place chicken breast-side down. Use sharp kitchen shears to carefully cut along each side of the backbone and remove it completely. Discard the backbone.
- Flip the bird over and use your hands to push down, flattening it out. Use paper towels to dry it thoroughly. Place chicken on a wire rack to make it easier to transfer to the grill without the jalapenos falling off.
- In the video, I used melted butter, but instead, I recommend using a mixture of olive oil, garlic salt, black pepper, and paprika. Whisk until combined. Spread mixture all over the skin of the chicken, rubbing it in completely.
- Slice one jalapeño into very thin circles and place the slices all over the chicken.
- Preheat your smoker to 250°F. Carefully place the chicken on the smoker (leave it on the wire rack to make the transfer easier) and smoke it for 60-90 minutes at 250°F. Then, increase the temperature to 350°F and continue smoking for an additional 20 to 40 minutes, or until the internal temperature of the chicken reaches 165°F.
- Once the chicken is cooked, let it rest for 10 minutes. Then, slice and serve.
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