Spatchcock chicken is a technique that stood the test of time, because it allows the bird to get that even smoke throughout. Top that off with our very own Jack Daniel's BBQ Sauce and you got yourself a winner!
Spatchcock, or "dispatch the cock," is a phrase used to indicate a way of preparing a bird for grilling by splitting it open down the back and spreading the two halves out flat. This makes it easier to cook, since all of it is essentially the same thickness.
(If you are planning to brine the chicken, do it 6-12 hours before starting with this recipe.)
So, grab your trusty kitchen knife, and remove the spine of the chicken by cutting down both sides. Then open it up, so it lays flat on the cutting board. Done!
To season the bird, apply a layer of Killer Bee Honey rub underneath the skin (as far as you can). Then apply a light coat of blue butter, and rub the outside with Dirty Bird Hot and some more Killer Bee Honey.
Time to get the pit going! Set up your grill/smoker for indirect cooking at 275-300ºF (135-149ºC). Pecan wood is a gread choice for smoke as its softer taste works wonders on poultry.
Smoke the spatchcocked chiken for about 3-4 hours. Hopefully, you won't need to do a thing start to finish - but keep an eye on internal temperature. If you notice any hot spots, tent the bird with some foil.
Target internal temperature for this cook is 165ºF (74ºC) in the thigh. About 3-4 minutes before it's done, glaze it with the Jack Daniels sauce (simply mix the ingredients listed above!). Once the sauce is set and core temp is reached, pull the chicken off the heat.
And that's it! Your juicy, glazed spatchcock chicken is ready to enjoy. You can even serve the remaining Jack Daniel's sauce (if there's any left) as a dip for the chicken.
See you on the next recipe!
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