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More Dinners Recipes You'll Love
Watch Me Make It
Smoked Frog Chicken starts with a whole bird opened flat in the frog position, giving it a wide, even shape on the smoker.
Butter under the skin and a generous layer of seasoning keep this one focused on juicy chicken with a flavorful exterior.
Why This Recipe Works
Flattening the chicken reduces the gap in thickness between the breast, legs, and thighs compared with an intact whole bird. That flatter shape helps the chicken cook more evenly across the smoker.
The hotter smoking temperature suits this cut well, helping the exterior brown while the chicken cooks through. Pulling it slightly below the final temperature also accounts for carryover cooking during the rest.
Ingredients
- 1 whole chicken
- 4 tablespoons butter
- Light cooking oil, for binder, optional but recommended
- Your favorite poultry or barbecue seasoning, to taste
How to Make It
Trim any excess skin or fat from the chicken. Locate the opening between the breastbone and backbone sections. Slide a sharp knife down through this opening to separate the chicken, then unfold it so the breast sits between the wings and legs and the entire chicken lays flat in the frog position.
Carefully loosen the skin and place about 4 tablespoons of butter underneath, distributing it evenly over the meat. Lightly coat the outside of the chicken with oil, if using, then season generously on all sides with your favorite poultry or barbecue seasoning.
Preheat your smoker to 350°F. Place the chicken on the smoker and cook for about 60 minutes, then begin checking the internal temperature in the thickest part of the breast.
Remove the chicken when the breast reaches 158-161°F. Let rest for about 10 minutes to allow carryover cooking to bring the chicken to 165°F before slicing and serving.
Note: Cooking time is only a guideline. Always cook to internal temperature rather than time.
Frequently Asked Questions
What does it mean to frog a chicken?
Frogging means cutting through the opening between the breastbone and backbone, then unfolding the chicken so it lays flat with the breast between the wings and legs.
Why put butter under the chicken skin?
Butter is placed under the loosened skin and distributed over the meat before smoking.
Is the oil required before seasoning?
No. The light cooking oil is optional, but recommended as a binder before applying poultry or barbecue seasoning.
What temperature should I smoke frog chicken at?
Preheat the smoker to 350°F.
When is smoked frog chicken done?
Remove it when the thickest part of the breast reaches 158-161°F. Rest for about 10 minutes so carryover cooking brings it to 165°F before serving.
Tips and Variations
Use the natural opening between the breastbone and backbone as the starting point for the cut. Work slowly with a sharp knife and keep fingers clear so the chicken opens cleanly without cutting into unintended areas.
When checking the breast, place the thermometer in the thickest section without touching bone. Bone contact can give a misleading reading, so the internal temperature is more useful than relying on the clock.
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More Dinners Recipes You'll Love
Ingredients
- 1 whole chicken
- 4 tablespoons butter
- Light cooking oil, for binder, optional but recommended
- Your favorite poultry or barbecue seasoning, to taste
Instructions
- Trim any excess skin or fat from the chicken. Locate the opening between the breastbone and backbone sections. Slide a sharp knife down through this opening to separate the chicken, then unfold it so the breast sits between the wings and legs and the entire chicken lays flat in the frog position.
- Carefully loosen the skin and place about 4 tablespoons of butter underneath, distributing it evenly over the meat. Lightly coat the outside of the chicken with oil, if using, then season generously on all sides with your favorite poultry or barbecue seasoning.
- Preheat your smoker to 350°F. Place the chicken on the smoker and cook for about 60 minutes, then begin checking the internal temperature in the thickest part of the breast.
- Remove the chicken when the breast reaches 158-161°F. Let rest for about 10 minutes to allow carryover cooking to bring the chicken to 165°F before slicing and serving.
- Note: Cooking time is only a guideline. Always cook to internal temperature rather than time.
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