When it comes to celebrating the big guy, we're all in on grilling a feast. And when it comes to cooking a feast, there's nothing like roasting a whole bird.
But before you go grab one of Dad's lagers and try to turn the bird into some sort of leaning tower of possible disappointment, STOP! We tried it for you, and frankly, it's just not worth it.
Beer Can Chickens - look away. Spatchcock Chickens HELLO
In our humble opinion, you're not getting a better BBQ'd bird than with a whole Spatchcocked Chicken. For those out there who are unacquainted, Spatchcocking is the process of removing the backbone of the bird so that it can cook flat. It cooks more evenly and the way it sits creates more of that crispy golden goodness that is the marvel of chicken skin.
If you want to take it to the next level, we suggest finishing your roast with a hot honey glaze. You can make your own hot honey with chillies and your favourite bee-made blend, but we love sandbagging it with Gordos Honey Heat.
- 1 Spatchcocked Whole Chicken
- 1 TBSP Extra Virgin Olive Oil
- 1/2 Cup Gordo's Honey Heat Original Honey & Chili Pepper
- 2 TBSP Butter
- 1/2 Cloves of Garlic
- Season your Chicken on all sides with Kosher salt and cracked black pepper, or a spice mix of your preference. Make sure it's coated, but not clumped on. (Note: Lepp's Spatchcock Chickens come pre-seasoned)
- Preheat your BBQ somewhere around 400° - 425°. Set the BBQ up with a lower heat on one side and higher heat on the other.
- Drizzle Olive Oil over top of bird and place with the with the breast side up over the lower heat zone of your grill. Cook undisturbed with the lid closed for 25-30 Min.
- Open your lid, and check the temp at the thickest part of the breast. You're looking to cook to 165°, and the temperature at this point should give you an idea of how much time you have left.
- Finely dice the garlic and melt together the honey and butter (microwave works) stirring the garlic into the mixture, or add all ingredients to a heat proof bowl over the grill. Stir to incorporate.
- When the bird has ≈10min to go, start brushing the honey glaze all over the chicken every couple of minutes. Keep an eye on your bird as the sugar in the honey can burn.
- Once your bird comes to temp (165°) remove it from the grill and let it rest for ≈10 minutes to come up to final temperature.
- Move the bird to a platter, serving with grilled veggies and some roasted potatoes and chow down!