BEST Hot Honey Chicken to Ever Grace Your Lips | Smoked & Spatchcocked

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk + vinegar

Plain yogurt adds creaminess while reducing calories.

hot sauce

🥗Healthier: sriracha

💰Cheaper: hot pepper flakes

Sriracha offers a similar heat with less sodium.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

Fire up the coyote asado smoker 30 minutes beforehand to reach temperature.

Prepare the smoker with mesquite and hickory wood, letting it burn for about 25 minutes.

Spatchcock the whole chicken by cutting along the spine and removing it to lay the chicken flat.

Pat the chicken dry and remove any unwanted skin or fat.

Prepare the Nashville hot seasoning by mixing together 1/2 cup salt, 1 1/2 tablespoons sugar, 2 1/2 tablespoons dried mustard, 1 1/2 tablespoons ground black pepper, 1 tablespoon garlic, and 1 1/2 tablespoons smoked paprika.

Separate the skin from the breast and insert chunks of butter for moisture.

Drizzle olive oil over the chicken to help the seasoning stick and make the skin crispy.

Coat the chicken generously with the Nashville hot seasoning, starting with the back side first.

Preheat the smoker to 300°F and place the chicken skin side up inside.

Smoke the chicken for about 35 to 45 minutes, checking for an internal temperature of 155 to 165°F in the breast and 175°F in the thigh.

Rotate the chicken halfway through cooking for even cooking.

Once the chicken reaches the desired temperature, remove it from the smoker.

In a saucepan, melt 1/2 cup of butter over medium heat, being careful not to burn it.

Add Mike's hot honey to the melted butter and whisk until well combined.

Apply the hot honey sauce generously to the top side of the chicken using a silicone brush, reserving some for dipping.

Let the chicken rest before cutting it up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens