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Smoked Spatchcock Chicken

In proud partnership with Primo Grills. #TeamPrimo2020

FIVE TIPS FOR PRIMO CERAMIC GRILL NEWBIES and what recipe to make first! Congratulations! You just unboxed your Primo Ceramic Grill! Now what do you do? What will grill or smoke first? Recently, I had that unboxing moment of excitement followed by .... intimidation... panic ... intrigue - a bundle of energizing reactions that motivated me to want to immediately fire up my Primo Oval XL Grill. I was so eager to grill but fortunately slowed myself down to learn from experienced Primo Grill masters before lighting up my Primo Grill!

My new Primo Oval XL Grill! So excited!

FIVE TIPS FOR NEWBIES! TIP 1: Select who will assemble your grill. You do need 2 strong people to lift the ceramic bowl into the grill! Follow the Primo Grill Unpacking Instructions found in the box. My husband and son found the instructions easy to follow! TIP 2: Read the information cards located in your Primo Grill box!!! a. The “Primo Cooking Configurations” chart is so helpful in showing you how much Primo Lump Charcoal to use! b. Read the “Care and Cleaning” card so you know how keep your grill looking gorgeous as ever! c. Register your Primo Grill simply by pointing you cell phone camera to the QR Code card that is in the Primo Grill box! The serial number is on the hinge cover. d. Place the information cards into a page protector sleeve and tuck it in folder or binder! You will want to refer back to the grill tips! TIP 3: Connect with other Primo Grill enthusiasts! Welcome to the Primo Grills family! Facebook Instagram You Tube. Now you are ready for your last two pre-grilling steps! Tip 4 really helped me to gain knowledge on how to cook on the Primo Grill, it also built my grill-confidence before lighting up the Primo Grill! Tip 4: Go watch the Primo University videos! Honestly, the videos really helped me understand how to build a fire in the Primo, and explore the versatility of the Primo grill and smoker! Here is the video link: Tip 5: After watching the videos you will have an idea of what accessories to buy online or at your local Primo Grills store. On day one, I ordered a Primo Pizza Stone, Deflector Plate and Rack, Cast Iron Fire Box Divider, and an Extension Rack. Now that I have used my Primo Grill several times, it would have been helpful to have the following accessories on day one of grilling: Grill Gloves, Grate and Rack Lifter, Ash Tool, and Primo Quick Lights. I did have Primo Lump Charcoal on the first day of grilling, thank goodness, because it ignites with ease! And on my Wish List, I am writing down a Primo Oval XL Grill Cover!

I am sooo happy with the flavor of the lump charcoal smoke.
Let's get this bad boy all smoky!

When I was a Primo Grill Newbie, I was a bit confused on how to start the smoking adventure. I had plenty of experience with gas grills but smoking food was a new language. I actually typed into a search engine, “First recipe to make on a smoker” and “First recipe to cook on a Primo Grill”! I did not find any first-timer’s recipe therefore I am providing you one! The recipe below, Smoked Spatchcock Chicken, was my inaugural recipe! The smoked chicken was absolutely delicious and moist! I was so tickled at how easy it was to infuse chicken with a gentle smoky flavor using only Primo Lump Charcoal. I can’t speak highly enough on the performance and flavor of Primo Lump Charcoal! A word of encourage to you Primo Newbies: Give yourself grace, my first 4 cooks were not text perfect but oh my gosh the flavor and moisture of the meat was really the best I had ever grilled. So relax this is going to be a yummy adventure for you! Be sure to tag #PrimoNewbie on social media so I can keep an eye on what Primo-Delish-Dishes you are grilling! Let’s have some flavorful fun smoking and grilling on our Primo Grill!


Keep up with my grilling and smoking adventures:

Foil wrap the ceramic heat deflector plate to keep it clean.
Tips and Recipe Primo Spatchcock Chicken
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Recipe only Smoked Spatchcock Chicken
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The Ingredients Smoked Spatchcock Chicken For 4-5 Persons Spatchcock Chicken Rub: 2 tablespoon coarse kosher salt 1 1/2 tablespoons smoked sweet paprika 1 1/2 tablespoons ground coriander 1 1/2 tablespoons turbinado sugar 3/4 tablespoon coarsely ground black pepper 3/4 tablespoon granulated garlic 1 1/2 teaspoon granulated onion Chicken and Garnish: 1 (5-6 pound whole chicken) Canola oil in spray bottle or cooking oil spray Optional: 3 squash of choice such as Butternut, Acorn, Delicata, Kabocha 1 or 2 oranges, sliced Fresh herbs for garnish: sage and/or rosemary 2 tablespoons agave syrup 1 whole lime, sliced in half

Preparation Instructions

1 Prepare the Chicken: Remove any giblets from the cavity of the chicken. Place chicken on a large cutting board and pat dry with a paper towel. Invert chicken, breast-side down; use kitchen shears to cut along one side of the chicken spine then cut other side of spine. Cut and remove the v-shaped sternum, at the tail end of the breastbone. Discard the backbone and the sternum. Invert the chicken to breast-side up and press the breast bone to completely flatten.

2 Prepare Spatchcock Chicken Rub: Mix also rub ingredients in a small bowl. Using a small rubber spatula to separate the chicken skin from the flesh. Season chicken with rub under skin then on all sides of outer skin. Leave chicken on cutting board, cover, and set on counter until ready to grill.

3 Prepare the Squash: (optional): Microwave squash, one at a time, on high, for 2-3 minutes, to soften enough to cut. Scrape seeds out with a grapefruit spoon. Cut squash into halves or into pieces, about 3-inches x 2-inches. Place squash skin- down on rimmed baking sheet. Season with salt and pepper, and top with orange slices. Squash pieces cook in about 40 minutes. Butternut squash, cut into halves, will cook in about 60 minutes. Do not cover squash for optimum smoky flavor.

Preparation Grill Instructions

1 Fill half of the fire box with Primo Lump Charcoal. Wedge 1 or 2 Primo Quick Light starter cubes in the charcoal, and light on fire.

2 Wait 5-10 minutes for the charcoal to build a small bed of embers.

3 Close the dome, and fully open the draft door on the bottom. Adjust the top vent as the thermometer begins to reach 275°F. Once the temperature has reached 300°F, close the top vent to one-third open. Wait 1-2 minutes for the temperature to stabilize. Increase or decrease the airflow on the top vent as needed to retain 325°F. A 1/4” move can change the temperature by as much as 25°F. The ideal temperature for spatchcock chicken is 325°F.

Cooking Instructions 1 Set up the grill for indirect cooking (no heat deflator plates) and heat to 325°F. Place the grill grates at the highest level.

2 Place the rimmed pan with squash and oranges over the direct heat. Place the chicken over the indirect heat, with the chicken legs pointing towards the center heat source, and the chicken breast near the outer rim of the grill. Close dome.

3 Check for squash tenderness, with a fork, after 40 minutes. Cook the chicken for 65 minutes before checking internal temperature. The chicken is done when the internal temperature of the chicken breast is 160°F, and the chicken legs temperature is around 175°F to 180°F. Remove chicken from grill, drizzle with agave syrup and lime juice, cover, and let rest for a least 20-30 minutes. Drizzle agave, orange juice, and lime juice over squash. Slice chicken and season with salt, if needed. Garnish with fresh herbs.

Keep chicken on highest rack. Set squash on lower rack.


Prep & Cooking shots

Cut and discard backbone with kitchen shears.
How to Spatchcock Chicken: Turn chicken on back to locate the V cartilage.
How to Spatchcock Chicken: Cut V cartilage with kitchen shears.
Mix you own spice blend or a favorite rub.
Slide spice blend under skin with your fingers or a small rubber spatula.
Arrange ceramic heat deflector plate on one side for indirect cooking.
The squash cooks on a foil lined rimmed pan over direct fire.
Rotate the position of the chicken breast two times for even cooking.
Smoked squash is so delicious hot or cold!
The chicken was moist with just the right amount of smokiness.
Let me know how your smoked chicken turns out!



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