
Spatchcock Chicken with Mike's Hot Honey - Extra Hot
- Prep Time
1 hr - Difficulty
Medium - Servings
4
- 1 whole chicken, spatchcocked
- BBQ Rub
- 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!