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Outdoor Cooking, Sides

Smoked Spatchcock Chicken

Angus & Oink
Recipe by Angus & Oink

Tip: Cooking Mode

Try our super simple cooking mode. Ideal when you’re busy running around the kitchen

  • Prep 5 mins
  • Total 50 mins
  • Easy
  • Serves 6

NOTE: A chicken frog is another version of a spatchcock, but you’re leaving the backbone in and cutting down the side of the ribs below the breast flipping the bird over until it looks like a frog.

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Cooking mode

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  • 2kg Whole chicken, frog cut
  • 1 tbsp Ninja Woodfire universal rub
  • 1 tbsp oil
  • Sriracha mayo
  • Barbecue sauce
  • Garlic mayo
  • 1 pack Frazzle
  • Crispy onions
  • Step 1

    Liberally season chicken all sides with Ninja Woodfire Universal rub, ensuring that you get underneath the skin on the breast, a little oil can help.

  • Step 2

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.

  • Step 3

    While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smoke box lid.

  • Step 4

    Turn dial to SMOKER, set temperature to 120°C and set time to 1 hour. Select START/STOP to begin cooking (preheating is not needed).

  • Step 5

    After 45 minutes check if chicken is cooked, if not cook for longer. Cooking is complete when the chicken reads 74°C on an instant read thermometer, turn unit off, leave lid closed and let chicken rest for 15-20 minutes.

  • Step 6

    Once fully rested, coat the bird liberally with sauce and sprinkle on crushed crisps, and crispy onions eat like a caveman or serve for family and friends perhaps it’s up to you it’s lush.