Spatchcock Chicken with Extra Hot Spicy Honey
Spatchcock chicken is one of the best ways to cook a bird on the grill or in a smoker. The spatchcock technique flattens the chicken before cooking, so it cooks faster and more evenly and develops a perfectly crisp skin. The meat stays juicy while the skin turns golden and irresistibly crunchy. Here, classic BBQ chicken meets Extra Hot spicy honey, which adds a vivid sweet-and-spicy glaze and caramelises beautifully on the hot skin. Together with the BBQ rub it builds a rich, smoky flavour with a gentle heat and a sweet finish. The dish works just as well for a summer barbecue as for a family dinner: it looks striking on the table, and thanks to the simple technique it easily becomes the centrepiece of any gathering.
Preparation
- 1
Place the chicken breast-side down on a cutting board.
- 2
Using kitchen shears, cut along both sides of the backbone and remove it.
- 3
Flip the chicken breast-side up and press firmly on the breastbone to flatten it.
- 4
Tuck the wing tips under the breast. Pat the chicken dry with paper towels and rub it generously with the BBQ rub.
- 5
Heat the grill or smoker to 325°F (160°C) for indirect cooking.
- 6
Place the chicken skin-side up over indirect heat. Cook for about 45 minutes, until the internal temperature reaches 165°F (74°C).
- 7
For extra-crispy skin, move the chicken over direct heat for the last 5 minutes of cooking.
- 8
Take the chicken off the grill and brush it generously with Extra Hot spicy honey right away.
Chef's tips
- —For the spatchcock technique, sharp poultry shears work best — they make removing the backbone far easier. Cut as close to the backbone as you can so you do not lose any extra meat.
- —Drying the skin thoroughly before cooking is essential for the crispiest result. It also helps to take the chicken out of the fridge 20–30 minutes before grilling so it cooks more evenly.
- —Keep the grill lid closed as much as possible so the temperature stays stable. Use a thermometer to check doneness, and take readings in several spots.
- —For an even richer flavour, drizzle more spicy honey over the chicken after carving, right before serving.
