Next time you’re craving a whole roasted chicken, try this Grilled Togarashi Spatchcock Chicken. The spatchcock method yields an even cook and the combination of a bold, tangy dry rub with a sticky-sweet glaze creates a beautiful, flavorful centerpiece.
Grilled Togarashi Spatchcock Chicken
I’m a huge fan of grilled chicken, especially when cooked on a pellet grill. Spatchcocking the bird flattens it for even heat exposure and faster cooking, producing crisp skin and juicy meat. This recipe pairs a spicy, umami-forward dry rub with a sticky glaze for a great balance of heat, depth, and sweetness.
This recipe calls for a couple of pantry items worth adding to your spice rack: togarashi and gochugaru. Both are versatile and bring distinctive flavors—togarashi offers citrusy, sesame-rich complexity while gochugaru brings smoky, sweet heat. They can be found at many grocery stores or specialty markets and will expand your seasoning options for many dishes.
Get all of my Traeger Recipes here!
Recipe Shopping List
Before you start, gather the following ingredients. Refer to the recipe card for exact quantities.
- Whole chicken (for spatchcocking)
- Korean pepper flake (gochugaru)
- Togarashi (Shichimi Togarashi)
- Granulated garlic
- Salt
- Black pepper
- Honey
- Soy sauce
- Brown sugar
- Sriracha
- Garlic paste (or fresh garlic)
- Ginger paste (or fresh ginger)
- Lemongrass paste (or fresh lemongrass)
Get 75+ Traeger Recipes here!
How To Make This Recipe
This overview outlines the main steps. Use the full recipe card for precise measurements and timing.
- Preheat – Bring your pellet grill to 350°F.
- Prep – Spatchcock the chicken by removing the backbone with sharp kitchen shears. Flip the bird breast-side up and press firmly on the breastbone to flatten. Mix the dry rub and coat the chicken evenly.
- Roast – Place the seasoned chicken skin-side up on the grill grates and roast until the internal temperature reaches 165°F.
- Glaze – Whisk together the glaze ingredients while the chicken cooks. Once it reaches 165°F, brush the glaze over the chicken, reduce the grill to 225°F, and allow the glaze to set for about 15 minutes, brushing periodically.
- Rest & Enjoy – Remove the chicken and let it rest for 10–15 minutes before slicing and serving.
Serve it with Homemade Egg Rolls for a fun meal!
Recipe FAQ
Break the chicken into portions and store in an airtight container or large freezer bag for 2–3 days in the refrigerator. Reheat in the oven, air fryer, or microwave. Removing meat from the bone before reheating speeds and evens reheating, but either method works. Leftover carcass is excellent for making rich chicken broth.
Togarashi (often Shichimi or Nanami Togarashi) is a Japanese seven-spice blend that typically includes ground red chili, sansho (Japanese pepper), roasted orange peel, black and white sesame seeds, ground ginger, nori or aonori (seaweed), and sometimes hemp seed. It adds spicy heat balanced with citrus and nutty sesame notes and is used on noodles, rice, meats, and vegetables.
Gochugaru is Korean chili flake made from sun-dried Korean red peppers. It has a bright red color and a flavor that ranges from mildly warm to moderately spicy, with subtle sweetness and smokiness. It’s essential in Korean dishes like kimchi, stews, and marinades. If unavailable, a mix of sweet paprika and cayenne can substitute in a pinch, though the flavor will differ.
Try it with Instant Pot Rice for a complete meal!
More Grilled Chicken Recipes!
- Grilled Peanut Chicken Satay — quick, flavorful, and easy to make at home.
- Smoked Green Chicken Enchiladas — cheesy, saucy, and perfect for the pellet grill.
- Grilled Huli Huli Chicken Kabobs — great with steamed rice and a fresh salad.
- Grilled Spicy Chili Garlic Chicken Thighs — bold glaze and addictive flavor.
- Grilled Huli Huli Chicken — a classic marinade-driven grilled chicken.
- Smoked Chicken Chile Verde — hearty, tangy, and comes with homemade salsa verde.
- Traeger Creamy Chicken Pasta — a comforting pasta made on the pellet grill.
- Greek Chicken Marinade — a simple, delicious way to flavor whole birds.
- Traeger Baked Cheddar Chicken — cheesy, crunchy, and family-friendly.
- Traeger Butterflied Chicken Legs — tasty, affordable, and easy to cook.
Pin For Later
Togarashi Spatchcock Chicken
6 servings
10 minutes
2 hours
2 hours 10 minutes
This straightforward spatchcock chicken recipe uses a spicy dry rub and a sticky glaze for a dish that’s easy to prepare and hard to resist.
Ingredients
Chicken and Dry Rub
- 1 – 5 pound chicken, spatchcocked
- 1 tablespoon Korean pepper flake (gochugaru)
- 1 tablespoon togarashi
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Glaze
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons sriracha
- 1 tablespoon garlic paste (or minced garlic)
- 1 teaspoon ginger paste (or minced ginger)
- 1 teaspoon lemongrass paste (or minced lemongrass)
Instructions
- Preheat your pellet grill to 350°F.
- Spatchcock the chicken by cutting out the backbone with sharp kitchen shears. Flip the chicken breast-side up and press down on the breastbone to flatten.
- Mix the dry rub ingredients and coat the entire chicken evenly.
- Place the chicken directly on the grill grates, skin-side up, and close the lid.
- Cook until the internal temperature reaches 165°F (about 90 minutes, depending on size).
- While the chicken cooks, combine the glaze ingredients and whisk until smooth. Reduce the grill to 225°F and brush the glaze over the chicken every 5 minutes for 15–20 minutes to build a sticky finish.
- Remove the chicken and let it rest 5–10 minutes before slicing and serving.
Notes
If you don’t have the ready-made pastes, use fresh garlic, ginger, and lemongrass—mince finely and mash into a paste for the best texture and flavor.
Nutrition Information:
Yield: 6
Serving Size: 1
Amounts Per Serving:
Calories: 900
Total Fat: 51g
Saturated Fat: 14g
Trans Fat: 0g
Unsaturated Fat: 32g
Cholesterol: 355mg
Sodium: 1138mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 12g
Protein: 92g
Nutrition data provided here is only an estimate.
Love this recipe? Tell your friends!
Follow on Instagram for more!