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It’s sweet, it’s spicy it’s smoky and positively glistening with Incredible sauce this is the best hot honey chicken that’ll ever grace your lips
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so let’s get cooking
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I’m going to fire up the coyote asado about 30 minutes beforehand so that everything’s nice and up to Temp when we’re ready to cook so today we’re going to be smoking with mesquite and
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some hickory I think it’s going to turn out great we’re going to let this burn for about 25 minutes while we get our bird ready
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before we start combining our ingredients I wanted to talk a little bit more about what we’re going to be doing today we’re going to take this whole chicken we’re going to spatchcock it we’re going to rub it down with an authentic Nashville hot seasoning and then throw it onto the coyote asado smoker
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once we have that unbelievable delicious barbecue flavor we’re going to pull it off and it all hinges on this one ingredient hot honey and if you’re anything like me watching hours and hours worth of barbecue and food recipes I’m sure you’ve seen some
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hot honey recipes pop up in your feet as well it’s like the Sriracha of the 2020s [TV Sounds] I was talking about the hot honey I love hot honey chicken add the sweet heat of Mike’s hot honey let’s just put this crazy honey on there
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is it going to stick around I don’t know but one thing I do know is honey is pretty sticky according to tiasawgwas 2023 food and beverage flavor Trends report 60% of consumers wanted
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to try hot honey flavors for the first time and if you’re in that 60% you’re definitely going to want to try this recipe out and if it’s your second or your third or your fifth you’re going to love it so let’s get to work on this bird we’ve got this whole bird in front of me and it
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needs to be broken down before we get it onto the smoker and if you’ve never spatchcocked before don’t worry because we’re going to go through the whole process step by step what is spatchcocking? spatchcocking is cutting the bird along the spine and removing it so that you can
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lay it nice and flat it helps it cook very evenly it speeds up the cooking process it makes the skin nice and crispy but most of all it gives you bragging rights at all of your barbecues because it looks really cool too let’s show you how to do it to get this
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thing spatchcocked all you really need is a really sharp knife or a pair of kitchen shears whatever you feel the safest with or whatever works best for you so we’re going to flip this bird up get them sitting like that and then we’re going to cut it along the spine
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break that breast bone you can just cut the rest of this out gracefully like that
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so once this thing is nice and laid out you’re going to want to Pat it dry you just want to clean everything out of there that you don’t want in your finished product
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there’s just a little bit of some extra skin back here and a little bit of fat it’s not going to really survive the cook so we’re just going to go ahead and cut that out everybody’s favorite part giving him CPR
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break that breast bone all right this bird is prepped and we’re ready ready for our Nashville hot seasoning which is perfect for today’s recipe because it has
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a little bit of that heat with some sweet which is great for the hot honey I have a cookie tray here we’re just going to set the bird directly on here and set this
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thing aside with that out of the way we’re ready to combine our ingredients a 1/2 of a cup of salt 1 and 1/2 tablespoons of sugar 2 and 1/2 tablespoons of dried mustard 1 and 1/2
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tablespoons of ground black pepper 1 tablespoon of garlic 1 and 1/2 tablespoon of smoked paprika go ahead and mix everything together it’s looking good already so everything is nice and combined
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now that is spicy our sugar and spice all mixed up you don’t have to do this part but it’s something
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that I really like to do we’re separating the skin a little bit here from the breast so that we can place some chunks of butter in there which is going to help keep everything moist and everybody
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loves a juicy bird super easy to do doesn’t have to look pretty you just want to get some butter in there perfect once that starts to heat up it’s going to melt down tastes delicious let’s coat it
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with some seasoning with all of our butter in there we’re ready to take a little bit of some olive oil which we’re going to be using as our binder today so I just drizzle a little bit on there you don’t have to put too much the olive oil is going to help with two things it’s going
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to help with the seasoning sticking to the bird but it also helps make the skin nice and crispy let’s put a little bit of some seasoning on the top here there’s no such thing as putting too much you just want to coat it on there give it a little pat down and then flip it over want to make
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sure and coat all the edges flip them back over and a pro tip is to always do the back side first
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with it nice and coated we’re ready to get this thing on the smoker the asado
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is preheated to 300° we’re ready to get this bird on there we’re going to place it skin Side Up we’ve got the deflector plate inside the asado so that it doesn’t
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Scorch the underneath but we’re just going to go ahead and place it right in there we’re going to let this thing hang out on the smoker for about 35 to 45 minutes before we
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check for an internal temperature we’re going to be shooting for about 155 to 165 in the breast and 175 in the thigh checking the internal temperature it’s been about 45 minutes and we’re
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about 120 135 in the breast we’re shooting for about 155 160 we about about 150 in the
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thigh we want to be at 175 it’s looking good so let’s just rotate it rotating the bird so that it helps cook everything nice and evenly we’re going to let it carry over from there
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but we chose to smoke on the coyote asado today because I believe it adds the best Smoky flavor it radiates nice heat on all sides of the bird which is going to give you some crispy skin but you can cook on whatever you like all right this thing is smoked to Perfection it looks
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absolutely amazing smells even better in this skin nice and crispy we’re almost ready for those final touches all right this beautiful bird is ready to be slathered with the hot honey sauce and a key component to the hot honey sauce is butter as Julia Child said
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with enough butter anything can taste good and I can say that’s a great principle to live by we’re going to take a half a cup of butter put it into a sauce pan and melt it over medium heat
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it’s really important to make sure that you don’t burn the butter so that it doesn’t ruin the sauce the moment we’ve all been waiting for where we add the hot honey to the party and really kick things up a notch
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bam! all right we’re going to whisk this until it’s well combined since you made it this far make sure that you hit that subscribe button and give us a like
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here’s where this hot honey dish becomes unbelievable are you ready for this so you’re going to apply the hot honey sauce with a silicone brush you only have to apply it to the top side we’re going to save a little bit for dipping
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it’s looking so good we’re going to apply a generous amount of this honey over the entire top side of the bird man this thing looks really good and it smells even better
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there we have it the hot honey spatchcock chicken dish for the books and before
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we cut this thing up let’s just take a second to appreciate how beautiful it is man this thing looks absolutely amazing with this hot honey glaze the skin is nice and crispy
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and I can’t wait to taste that Nashville hot seasoning this thing should be tender enough where you could rip it apart but we’re not going to do that today and I’m going to show a little
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bit more of a gentleman side and we’re going to teach you how to cut it to get this bird cut up it’s actually really easy you just want to grab a sharp knife you’re going to go ahead and pick up the leg or the thigh here and just slightly give a little bit of some pressure here and just cut this
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right along the breast should just come right off we’re going to do the same thing to the other side you’re going to just pull it back to cut the wing you’re just going to want to pull it back
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a little bit put a little pressure behind it cut it right along that breast should come right off just like that same thing to the other side pull it back boom and for the breast you just want to
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cut it right down the middle we’ve got everything cut up here we’ve got our thighs our breast and
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our legs and this breast looks juicy so you know it’s going to be good and as much as all the buzz has been about this chicken no great superhero is missing a sidekick so let’s talk about the side dishes crunchy coleslaw is a lovely compliment to the succulent chicken tender wholesome cornbread
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pairs with Smoky flavors and sticky honey a glass of sweet tea helps wash down the Nashville hot seasoning and honey and there we have it folks the best hot honey spatchcock chicken that will ever
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grace your lips I’m excited to dig into this thing and I’m sure you’re excited to start on yours so I’m not going to keep you for long if you enjoyed this video and learned something new today be sure to like And subscribe to our channel for
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future content just like this one and until next time happy grilling it’s just falling apart so juicy
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Falls right off the bone and this got some kick that is so good super spicy
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succulent and juicy you’re going to want to try this
