Spatchcocked Chicken
Description
The most common question I get after telling people what I do is, “what is your favorite thing to make?”
(BTW I could never choose a favorite, I love all food equally! 😂) However, this dish is probably the one I make the most.
Its on repeat at my house and never gets old. I use it for meal prep, weekday meals, even dinner parties. The recipe is SO easy and the chicken has a ton of flavor
Scale
Ingredients
- 1 Chicken spatchcocked (the spine is cut out and the wings are folded behind the breast)
- 1/4 C Butter, room temp
- 1/4+ C Meat church honey hog rub
Instructions
- Preheat grill to (375F) (I prefer Pecan pellets)
- Spatchcock and thoroughly dry the chicken with paper towels. Mix half of the honey hog rub into the butter. Rub the butter mix UNDER the skin of the legs and breast. Rub the rest of the butter on the entire surface of the chickens skin. Finish with covering the whole chicken with the remaining rub. ( don’t forget to season the underside)
- Place directly on the grates and cook for about 45 minutes. (for an internal temp of 165F) Rest and serve.
