Spatchcock Chicken with Mike's Hot Honey - Extra Hot

Step-by-Step Spatchcock Instructions

1. Place chicken breast-side down on cutting board

2. Using kitchen shears, cut along both sides of backbone

3. Remove backbone (save for stock!)

4. Flip chicken breast-side up

5. Press firmly on breastbone to flatten

6. Tuck wing tips behind breasts

Pro Spatchcocking Tips

• Keep cuts close to backbone to preserve meat
• Use sharp shears specifically designed for poultry
• Clean your cutting board thoroughly before and after
• Pat chicken dry before seasoning
• Consider removing keel bone for even flatter results
• Grilling Instructions

1. Preheat grill or smoker to 325°F for indirect cooking

2. While grill heats:

• Pat chicken dry with paper towels
• Season generously with BBQ rub
• Let rest at room temperature

3. Place chicken skin-side up on indirect heat

4. Cook until internal temperature reaches 165°F (about 45 minutes)

5. For extra crispy skin:

• Move to direct heat for final 5 minutes
• Watch carefully to prevent burning

6. Remove from grill and immediately glaze with Mike's Extra Hot Honey

7. Let rest 5-10 minutes before cutting

Temperature Guide

• Breast: 165°F
• Thighs: 165-175°F
• For crispier skin: Final sear at 400°F
• Carry-over cooking: Temperature will rise 5-10°F while resting

Pro Tips for Perfect Results

• Use a quality thermometer in multiple spots
• Keep grill lid closed as much as possible
• Position chicken with legs toward hotter zone
• Baste with pan drippings during cooking
• Let chicken come to room temperature before grilling
• Create a dual-zone fire for better control

Serving Suggestions

Serve your spatchcock chicken with:

• Extra Mike's Extra Hot Honey for drizzling
• Grilled vegetables
• Herb-roasted potatoes
• Fresh garden salad
• Crusty bread for sauce soaking
• Pickled vegetables for contrast

Perfect Pairings

• Crisp white wines (Chardonnay or Viognier)
• Light craft beers
• Our Hot Honey Bourbon Sour
• Sparkling water with citrus

Making It Your Own

Rub Variations

• Classic BBQ
• Mediterranean herbs
• Cajun seasoning
• Lemon pepper
• Garlic herb

Smoke Options

• Apple wood for subtle sweetness
• Cherry for color and mild smoke
• Hickory for traditional BBQ flavor
• Pecan for nutty notes

Storage & Reheating

Storage

• Refrigerate leftovers within 2 hours
• Store in airtight container up to 3 days
• Separate skin from meat if storing longer

Reheating

1. Oven Method:

• Preheat to 350°F
• Heat covered until warm
• Finish under broiler for crispy skin
• Fresh hot honey drizzle

2. Grill Method:

• Indirect heat until warm
• Quick sear for crispiness
• New hot honey glaze

Common Questions

Q: Why spatchcock?
A: Spatchcocking ensures even cooking, crispier skin, and faster cooking time.

Q: Can I spatchcock in advance?
A: Yes! Spatchcock and season up to 24 hours ahead, store uncovered in fridge.

Q: How do I prevent dry meat?
A: Use a thermometer, don't overcook, and let rest before cutting.

Ready to elevate your chicken game? Find Mike's Hot Honey near you or shop online at mikeshothoney.com. Share your spatchcock success with #MikesHotHoney!