Honey Glazed Spatchcocked Chicken

Spatchcock, or butterfly, a chicken and season with Dickey’s Poultry Rub Seasoning, letting it marinate overnight. Smoke the chicken, basting with honey and lemon, and serve with Dickey’s own recipe for Apple Lemon Slaw. You’ll find that eating this smoky, honey-glazed chicken is pure poultry in motion.


  • Prep Time

    20 minutes
  • Marinate Time

  • Cook Time

    75-90 minutes
  • Serves

    4-5 people
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 1 Each
  • Chicken, whole 3-3.5 lb
  • Smaller bird is preferable
  • 1 Teaspoon
  • Salt, kosher
  • 1 Tablespoon
  • Honey
  • 1 Teaspoon
  • The Spritz
  • 1 cup Apple Cider Vinegar, 3 Tb Worcestershire, 1Tb Bourbon, 1/2 Cup Water


  1. To spatchcock chicken, use poultry shears to cut out the back bone. Trim 1/2 inch from the back center of the chicken to remove the backbone.
  2. Spread the chicken open and lightly press on the breast to break the wish bone and loosen the cartilage. Pull on the legs and wings to spread out from the breasts to help ensure even marinating and cooking.
  3. Turn the chicken over and season the bone side of the chicken with the 1 tsp of salt.  Turn the chicken over and evenly season the skin side of the chicken with Dickey’s Poultry Rub Seasoning. Place chicken bone side down on a tray.
  4. Place the chicken on the tray in the cooler and let marinate overnight uncovered to help make a crisp skin when cooked.
  5. Following day heat the smoker to 250°F and place the chicken on the rack, bone side down. If you cannot place a water pan into the smoker make sure to spritz the chicken every 30 minutes to enhance moisture.
  6. Combine honey and spritz liquid (or lemon juice). Once chicken reaches 140°F at the center of the breast (after 45-50 minutes) begin to baste chicken with the honey using a pastry brush. Cook chicken for 10 minutes, and baste again.
  7. Baste chicken every 10 minutes until the breast and thigh reach 160-165°F. Then remove from smoker and allow to rest for 10 minutes prior to serving.
  8. To serve, cut the chicken on a cutting board using a chef’s knife. Split the breast down the center, remove wings.
  9. Cut the leg and thigh from the lower breast and split the leg and thigh from each other.
  10. Serve with the Apple Lemon Slaw and your favorite sides!

Recipe Categories: Chicken, Cooking Method, Dinner, Meal Type, Meat/Protein, Roast, Smoke