This zesty lemon pepper spatchcock chicken is juicy, crisp-skinned, and bursting with bold, citrusy flavor in every bite.

This lemon pepper smoked spatchcock chicken is a flavor-packed twist on a BBQ classic. Flattened for even cooking and maximum smoke penetration, the chicken stays incredibly juicy with perfectly crispy skin. A bold lemon pepper rub brings bright citrus and a punch of peppery heat, pairing beautifully with the subtle smokiness from the grill or smoker. It’s an easy, crowd-pleasing recipe that delivers restaurant-quality results right in your backyard.

Feeds 2-4 people 

Prep time 3 hours 

Cook time 90 minutes

Why Dry Brining Chicken Works

Enhances Flavor Deeply: Dry brining uses salt to season the chicken below the surface. The salt draws out moisture at first, but then dissolves and reabsorbs back into the meat along with any added seasonings (like lemon zest, herbs, or pepper). This means the chicken is seasoned throughout, not just on the outside, leading to a richer, more flavorful bite.

Improves Moisture Retention: Salt changes the structure of the meat’s proteins (mainly myosin), helping them hold onto more water during cooking. As a result, dry brined chicken stays juicier and more tender, especially through longer cooks like smoking or roasting.

Promotes Crispy Skin: Unlike wet brining, dry brining allows the skin to dry out in the fridge, especially if left uncovered for several hours. This dry surface crisps up beautifully during roasting or smoking, giving you that golden, crackly skin everyone loves.

Simplifies Prep with No Extra Liquid: Dry brining requires no container of salty liquid to store in your fridge, which makes it cleaner and more space-efficient. Plus, you avoid the risk of water-logging the skin or diluting the chicken’s natural flavor, which can sometimes happen with wet brines.

Ingredients 

• 1 whole chicken(the one i used for this recipe was around 4 pounds) 
• 2 tablespoons of BBQ seasoning or Lemon Pepper Seasoning 
• Lemon wedges 
• 2 teaspoons of salt 

Ingredients for Spritz 

• 1 ½ cup water
• Juice of 1 large lemon 
• 3 garlic cloves smashed 
• 3 rosemary sprigs 
• 3 fresh oregano sprigs 
• ½ tablespoons olive oil

Prep

Start by flipping your whole chicken breast-side down on a cutting board.

Using a sharp knife or kitchen shears, carefully remove the spine by cutting along both sides of the backbone. Discard or save it for stock.

Next, flip the chicken back over so the breast side is facing up. Press down firmly with both hands on the center of the breastbone until you hear a crack. This ensures the chicken lays completely flat for even cooking.

Now, it’s time to season. Generously salt the entire chicken, making sure to get into all the nooks and crannies. This is the key step in the dry brining process.

Follow up with a good coating of lemon pepper seasoning. Make sure it’s evenly distributed across the skin for that bold, citrusy flavor.

Place the seasoned chicken on a wire rack set over a sheet pan. Then, transfer it to the refrigerator uncovered for at least 3 hours. For best results, dry brine the chicken overnight.

While your chicken is dry brining, prepare your spritz. A simple mix of water, lemon juice, or apple cider vinegar works great. Add it to a spray bottle and set it aside.

About 45 to 60 minutes before cooking, take the chicken out of the fridge and let it come to room temperature. This helps it cook more evenly.

Cooking Process

Preheat your smoker or oven to 325°F (163°C).

Once your cooker is ready, place the spatchcock chicken directly on the grate, skin-side up. Close the lid and let the smoke work its magic.

After 1 hour of cooking, spritz the chicken lightly to keep the skin moist and flavorful.

Then, increase the heat to 375°F (190°C) to help the skin crisp up beautifully.

Continue spritzing every 20 minutes until the thickest part of the breast reaches an internal temperature of 165°F (74°C).

Remove the chicken from the smoker and let it rest for 15 minutes. This allows the juices to redistribute and keeps the meat tender.

Finally, carve up your smoked lemon pepper spatchcock chicken, garnish with fresh lemon wedges, and serve!

If you like this flavor profile i recommend trying my Lemon & Herb Roasted Chicken or these Garlic Parmesan Chicken Skewers