Spatchcock Chicken on a Pellet Grill: Crispy Skin, Juicy Meat

8/29/2025 • 1 min read

TL;DR: Dry brine 12–24h, air-dry skin overnight, cook 350–375°F then finish 400–425°F, rest 10–15 min.

Why pellets struggle with poultry skin

Lower radiant heat and a humid environment mean skin can soften. We'll counter with drying and a hot finish.

What you'll need

• Spatchcocked whole chicken (3–5 lb)
• Kosher salt at 0.8–1.0% of raw weight
• Neutral oil or thin butter layer
• Instant‑read thermometer + grate probe
• Wire rack + sheet pan

Steps

1. Dry brine the bird with measured salt. Refrigerate 12–24h.
2. Move to a wire rack, uncovered overnight to dry the skin.
3. Preheat pellet grill to 350–375°F (place a probe at grate level).
4. Cook to 155–160°F in the breast, 170–175°F in the thigh.
5. Finish at 400–425°F for 5–10 min to crisp the skin.
6. Rest 10–15 min; carve and serve.

First‑hand data to record

• Raw weight, salt %, pellet brand/flavor
• Grate temp vs controller temp
• Ambient temp and wind
• Time to doneness + finish time
• Skin “scratch test” result

Troubleshooting

• Rubbery skin: not dry enough or finish not hot/long enough.
• Pale color: try a touch of oil and a slightly hotter finish.
• Underdone joints: temp gradients—confirm thigh temps before pulling.