Frog Chicken

Name: Frog Chicken
Cook time: 1 - 2 hours
Yield: 4

by Tone Ramirez

Discover the Frog Chicken Method on an Offset Smoker

Skip the traditional spatchcock and jump into something with a little more flare—Frog Chicken. Inspired by Argentine grilling techniques, this unique twist on whole smoked chicken cooks more evenly and delivers mouthwatering smoky flavor with extra crispy skin. Using the Char-Griller Smokin’ Pro and oak wood for that authentic offset smoke flavor, this method is ideal for a hot and fast cook. No need to remove the backbone—just flatten, season, and smoke!

Why the Char-Griller Smokin’ Pro Is Perfect for This

The Smokin' Pro™ Barrel Grill and Offset Smoker's classic offset design allows for true indirect heat cooking—key for frog chicken’s even cook-through without drying out the breast. The side firebox makes it easy to feed in oak wood chunks while maintaining high temps, and the wide barrel chamber offers the room needed to lay the chicken flat and soak up all that flavor. If you’re looking to master hot-and-fast smoking, the Smokin’ Pro gives you that old-school control with modern results.

by Tone Ramirez

Frog Chicken

Serves:

Cook Time:

1 - 2 hours

Skill:

Method:

Smoked

Food:

Poultry

Ingredients

How many people are you serving?

Main
- favorite poultry rub
- olive oil (as binder)
- 1 whole chicken

Instructions

Prep the Chicken – Frog Style

01

Start with a whole chicken.
02

Using a sharp knife, slice the skin where the thighs connect to the breast.
03

Cut through the rib cage along both sides until you reach the neck area—but do not remove the backbone.
04

Flip the bird breast-side up. Press down firmly on the breast until it cracks flat.
05

Pop the leg/thigh joints upward for full flattening and remove wing tips.

Season the Chicken

06

Pat the chicken dry.
07

Rub all over with olive oil to help the seasoning stick. Coat both sides generously with poultry rub.
08

Let rest at room temperature for 10–15 minutes while you fire up the smoker.

Set Up the Smokin’ Pro

09

Preheat your Char-Griller Smokin’ Pro to 300–350°F using oak wood for smoke.
10

Set up for indirect offset cooking: firebox heat source on one side, chicken placed on the opposite side near the stack for even smoke flow.

Smoke It Hot and Fast

11

Place the chicken bone-side down. Close the lid and maintain temperature between 350–400°F.
12

Smoke for about 1 hour, or until the thickest part of the chicken reaches 160°F internally.

Rest and Carve

13

Remove the chicken from the smoker. Let it rest for 10–15 minutes. The internal temp will rise to a safe 165°F.
14

Carve and enjoy the smoky, crispy magic of frog chicken.

Char-Griller RECIPES

Frog Chicken

Discover the Frog Chicken Method on an Offset Smoker

Why the Char-Griller Smokin’ Pro Is Perfect for This

Frog Chicken