Spatchcock Chicken with Mike's Hot Honey - Extra Hot

If your chicken didn’t come spatchcocked, this is easily done at home. Using strong chicken shears, slice along each side of the chicken’s spine, through the tissue and bone to remove the backbone totally. Score the inside of the chicken breast along the inside of the breast-bone. Flip the chicken to the breast-side up, and press down to split the breast and flatten the chicken.

Arrange the grill/smoker for indirect cooking and preheat to 325 degrees or medium heat.

Meanwhile, season the chicken with your BBQ rub of choice. Be sure to season the skin, as well as the under-side of the bird.

Cook until the chicken until it reads at least 165 degrees in the thickest part using an instant read or probe thermometer (approximately 45 minutes, depending on the size of the chicken and air flow through the grill).

Remove the chicken to a plate and glaze the crispy skin with Mike's Hot Honey Extra Hot.

Using a sharp knife, separate into pieces (breasts, legs, and thighs) and serve.