Bbq chicken honey Recipes

Honey & Lemon Spatchcocked Chicken

Spatchcocked Chicken

Spatchcocked chicken is a BBQ grilling masterpiece. Cooking an entire chicken in under an hour over the smoke of the BBQ and char of the heat is so much fun. This method is fairly easy and uses direct and in-direct heat sources. You get to play with the hot spots of your grill and up your grilling game with each attempt. 

Flattening the chicken is not nearly as complicated as you may think. Doing it once is all it takes to convert your chicken cooking standards. Spatchcocked chicken will become your staple cooking method. Trust me.

Serving this dish on a board family style with your favourite roasted potatoes and veg makes dinner quick and easy. It is my summer “go to” solution more often than I care to admit.

Honey & Lemon Spatchcocked Chicken

Print This
Serves: 4 Prep Time: Cooking Time:

Ingredients

  • Glaze: 
    1. 1/2 cup brown sugar
    2. 1 tbsp dijon mustard
    3. zest and juice from one lemon
    4. 1 tsp evoolution lemon balsamic (optional)
    5. 3 tbsp honey 
    6. 4 minced cloves of garlic 
    7. 1 tbsp fresh thyme leaves 
    8. 1/2 tbsp fresh rosemary leaves
    Chicken:
    1. 1 small fryer sized whole chicken
    2. salt & pepper
    3. 2 tbsp Evoolution Black Pepper olive oil 

Instructions

  1. Combine all of the glaze ingredients and set aside.
  2. Turn your BBQ up to high. Allow to heat up. Scrape the grill to clean it with a grill brush and spray with non stick BBQ safe spray or brush lightly with canola oil. 
  3. Remove the  chicken from the package and pat dry with paper towel. Flip the chicken over so the breasts are on the cutting board and the spine is facing you. Using a knife or poultry shears, remove the back bone from the chicken. Be sure to clean out any kidney or organ residue. 
  4. Flip the chicken over. Press hard in the middle of the breast bones to splay the chicken. You will hear it “crack” as it flattens. Rub the Black pepper olive oil all over the chicken on both sides. Sprinkle with salt and pepper. 
  5. Place the chicken open side down on the grill over high heat. Cook for 3 minutes. Flip and Cook for 3 more minutes to sear the skin. 
  6. Turn down the heat to medium high on one side of the grill and medium low on the other. Place the chicken back side down over the low heat. Close the lid and cook for 10 minutes. Rotate the chicken and cook for 10 more minutes. 
  7. After 20 minutes of cooking, rotate the chicken again and generously baste with the glaze. Cook for 10 minutes. Rotate.  Do this routine until the chicken’s internal temp reaches 165° at its thickest point in the leg and breast. Baste with glaze and remove from heat. 
  8. Set on the board and loosely tent with foil for 10 minutes before cutting and serving. 
  9. Enjoy. 

You may also like...