Spatchcock Chicken with Mike's Hot Honey - Extra Hot
Backbone out, breastbone flattened, and the whole bird cooks evenly for once. Indirect heat at 325°F until it hits 165°F, five minutes over direct to crisp the skin, then Extra Hot straight onto it while it is still screaming hot.
Ingredients
- 1 whole chicken, spatchcocked
- BBQ Rub
- Mike's Hot Honey - Extra Hot
Featuring
Directions
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Place the chicken breast-side down and cut along both sides of the backbone with kitchen shears to remove it. Flip the chicken breast-side up, press firmly on the breastbone to flatten, and tuck the wing tips behind the breasts.
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Pat the chicken dry, season generously with BBQ rub, and let it come to room temperature. Preheat the grill or smoker to 325°F for indirect cooking.
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Place the chicken skin-side up over indirect heat and cook until the internal temperature reaches 165°F, about 45 minutes.
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Move the chicken to direct heat for the final 5 minutes, watching carefully to prevent burning.
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Remove from the grill and immediately glaze with Mike's Hot Honey - Extra Hot.
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Let rest for 10 minutes before cutting.
