Hot Honey Butter Spatchcock Chicken

How to Make Hot Honey Butter Spatchcock Chicken

1. 1

   Step 1: Spatchcock and season the chicken

   Lay the chicken breast-side down and use kitchen shears to cut along both sides of the backbone; remove the backbone and flip the bird so it lies flat. Pat dry, rub the skin with olive oil, then sprinkle evenly with kosher salt, black pepper, and garlic powder; I like a light, even coating so the skin crisps and the meat seasons through.

   For this step

   • 1 wholeWhole chicken (spatchcocked), about 3.5–4 lb
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 2 tbspOlive oil
   • 1 tspGarlic powder
   
2. 2

   Step 2: Make the hot honey butter

   In a small saucepan or microwave-safe bowl, melt the unsalted butter and whisk in the hot honey, smoked paprika, and lemon zest until glossy and combined. Taste and adjust — add a pinch more smoked paprika if you want a deeper char flavor; keep the mixture warm near the grill so it brushes on easily.

   For this step

   • 4 tbspUnsalted butter
   • 1/4 cupHot honey (store-bought or homemade)
   • 1 tspSmoked paprika
   • 1 zestZest of 1 lemon
   
3. 3

   Step 3: Preheat grill and sear skin-side

   Set up your grill for two-zone cooking: high direct heat on one side and medium/indirect on the other; preheat to about 425–450°F (220–230°C). Place the chicken skin-side down over direct heat and sear for 4–6 minutes until the skin is golden and blistered, watching closely so it doesn't flare up.
   
4. 4

   Step 4: Finish over indirect heat until almost done

   Move the chicken to the cooler side of the grill, skin-side up, and close the lid. Grill indirectly until the thickest part of the thigh registers 155–160°F (68–71°C), about 20–25 minutes depending on bird size; this keeps the white meat juicy while dark meat approaches the final temp.
   
5. 5

   Step 5: Brush with hot honey butter and glaze

   Open the lid and generously brush the skin with the warm hot-honey butter, then close the lid and grill 3–5 more minutes until the internal thigh temperature reaches 165°F (74°C) and the glaze is sticky and shiny. Give it one last brush off the heat for a lacquered finish — the sugars caramelize quickly, so stay close.
   
6. 6

   Step 6: Rest, carve, and serve

   Transfer the chicken to a cutting board and let it rest 10 minutes so juices redistribute; I always sneak a taste of that excess butter while it rests. Carve into quarters or serve whole, sprinkle with chopped thyme for brightness, and pass extra hot honey at the table for guests who want more zip.

   For this step

   • 2 tbspFresh thyme leaves, chopped (optional garnish)
   

1. Lay the chicken breast-side down and use kitchen shears to cut along both sides of the backbone; remove the backbone and flip the bird so it lies flat. Pat dry, rub the skin with olive oil, then sprinkle evenly with kosher salt, black pepper, and garlic powder; I like a light, even coating so the skin crisps and the meat seasons through.
2. In a small saucepan or microwave-safe bowl, melt the unsalted butter and whisk in the hot honey, smoked paprika, and lemon zest until glossy and combined. Taste and adjust — add a pinch more smoked paprika if you want a deeper char flavor; keep the mixture warm near the grill so it brushes on easily.
3. Set up your grill for two-zone cooking: high direct heat on one side and medium/indirect on the other; preheat to about 425–450°F (220–230°C). Place the chicken skin-side down over direct heat and sear for 4–6 minutes until the skin is golden and blistered, watching closely so it doesn't flare up.
4. Move the chicken to the cooler side of the grill, skin-side up, and close the lid. Grill indirectly until the thickest part of the thigh registers 155–160°F (68–71°C), about 20–25 minutes depending on bird size; this keeps the white meat juicy while dark meat approaches the final temp.
5. Open the lid and generously brush the skin with the warm hot-honey butter, then close the lid and grill 3–5 more minutes until the internal thigh temperature reaches 165°F (74°C) and the glaze is sticky and shiny. Give it one last brush off the heat for a lacquered finish — the sugars caramelize quickly, so stay close.
6. Transfer the chicken to a cutting board and let it rest 10 minutes so juices redistribute; I always sneak a taste of that excess butter while it rests. Carve into quarters or serve whole, sprinkle with chopped thyme for brightness, and pass extra hot honey at the table for guests who want more zip.