Honey Glazed Spatchcocked Chicken
If you want to be fly and show everybody who is the Ultimate Pit Boss in town, then please keep reading. If not, then you are missing out because this utterly delicious butterfly chicken is taking off. At the very minimum, you will learn how to cook spatchcock chicken the right way! This Honey Glazed Spatchcock Chicken serves 4-5 people and will totally be worth the wait. Here is why… This recipe would not be possible without applying our Dickey’s Poultry Rub Seasoning which is the go-to chicken rub to marinate this bad boy. This special rub of spices also vamps up your vegetables. You can click to order this rub here on barbecueathome.com!
What does spatchcock mean?
By spatchcocking, butterflying, or flattening out the chicken, it will cook evenly throughout. Spatchcocking your poultry allows it to cook half the time! To spatchcock the chicken, you will need to remove the whole chicken’s back bone and its wish bone. Pro-tip: you may also request the butcher to spatchcock your chicken and save yourself some precious time, so you don’t keep your drooling guests waiting any longer.
This honey glazed chicken can be basted either in honey and spritz liquid (or lemon juice) or with a pastry brush after it is cooked. Once this smoked chicken makes its way to the hearts of the whole family, they will see you in a whole new positive light as THE Pit Boss in town.
We cannot serve a marvelous entre like so without some sides. Common side dishes paired up with this smoked chicken are often some kind of freshly sliced vegetable dish. Some people like to have their spatchcock chicken side by side with their Asian Pasta salad. We particularly recommend the Honey Glazed Spatchcock chicken with some Apple Lemon Slaw (check out this recipe!).
Don’t forget to come back and check us out for more recipes on other savory and flavorful dishes. As always, Barbecue at Home does the best meat gift box delivery & sausage boxes. With plenty of options, as well as recipes to go along, customize your order and we will ship it to your door as fast as possible. Don’t let the chicken take off. Order yours today.
1 Whole Chicken, 3-3 1/2 Lb
1 Tsp Kosher Salt
1 Tbsp Dickey's Poultry Rub
1 Tbsp Honey
1 Tsp The Spritz
1 Recipe Apple Lemon Slaw
1 Cup Apple Cider Vinegar
3 Tbsp Worcestershire
1 Tbsp Bourbon
1/2 Cup Water
To spatchcock chicken, use poultry shears to cut out the back bone. Trim 1/2 inch from the back center of the chicken to remove the backbone.
Spread the chicken open and lightly press on the breast to break the wish bone and loosen the cartilage. Pull on the legs and wings to spread out from the breasts to help ensure even marinating and cooking.
Turn the chicken over and season the bone side of the chicken with the 1 tsp of salt. Turn the chicken over and evenly season the skin side of the chicken with Dickey’s Poultry Rub Seasoning. Place chicken bone side down on a tray.
Place the chicken on the tray in the cooler and let marinate overnight uncovered to help make a crisp skin when cooked.
Following day heat the smoker to 250°F and place the chicken on the rack, bone side down. If you cannot place a water pan into the smoker make sure to spritz the chicken every 30 minutes to enhance moisture.
Combine honey and spritz liquid (or lemon juice). Once chicken reaches 140°F at the center of the breast (after 45-50 minutes) begin to baste chicken with the honey using a pastry brush. Cook chicken for 10 minutes, and baste again.
Baste chicken every 10 minutes until the breast and thigh reach 160-165°F. Then remove from smoker and allow to rest for 10 minutes prior to serving.
To serve, cut the chicken on a cutting board using a chef’s knife. Split the breast down the center, remove wings.
Cut the leg and thigh from the lower breast and split the leg and thigh from each other.
Serve with the Apple Lemon Slaw and your favorite sides!