Spatchcock Chicken with my homemade Hoisin Glaze
There are multiple ways you can make the delicious protein known as chicken. You can put it on the rotisserie, oven roast it, break it down into sections and smoke them, cast iron skillet roast and spatchcock. The difference when it comes to a whole chicken staying whole or deciding to spatchcock your bird is time. When you do a whole chicken in the smoker it can take up to 4 plus hours. Now, you can do the minimal work, by cutting out the backbone for the spatchcock approach, you reduce the time to only 1 hour and 30ish mins (this also varies depending on the size of your chicken. I am excited to share my spatchcock hoisin glaze chicken recipe.
- 1 whole chicken (6-8 pounds)
- 1 cup hoisin suace
- 1/2 cup honey
- 3 tablespoons soy sauce
- 2 tablespoon mirin
- 1 tablespoon garlic paste
- 2 tablespoons sriracha
- 3-4 tablespoon mustard, for you binder
- 4 tablespoon RAY'S RUB
1) Prep your seasoning and your sauce by having it all placed in separate measuring cups according to ingredients provided above.
2) Place your whole bird on its breast, with its backbone facing upward, and a pair of kitchen shears to cut along both sides of the backbone until its completely removed.
3) Take you chefs knife and add pressure to cut down on the breast bone about 1/2" to make it easier to lay your bird out.
4) While your bird is still in this position, apply 1-2 tablespoons of mustard and season generously with favorite seasoning. Flip it over and repeat the same process.
5) While your chicken is seasoned start your smoker and set the temp at 275. Place your spatchcock chicken on a wire rack and let sit for 30ish mins with seasoning on it.
6) When your smoker is set at 275 and the thirty mins has elapsed place your chicken in the center of your smoker and let it go for about 45 mins before opening to check the temperature. The finished temp is 165 degrees but we are looking for 125 at this moment. That is the temperature you are looking for so you can create your Hoisin Glaze.
7) Monitor the smoke and make sure the smoker is holding a steady temperature of 275 and check your internal temp of the chicken 45 mins in. When your bird reaches 125 create your sauce by using a sauce pan over medium heat (375-425). Add Hoisin sauce, honey, mirin, soy, garlic and sriracha sauce. Stir for 6 mins and let it simmer. Set the sauce to cool for 5 mins and place in the smoker to keep warm.
8) When your chicken reaches an internal temp of 145-150 degrees you can set your glaze.
9) Let your bird finished till an internal temp of 165 and allow the glaze to set.
10) Pull the chicken and let rest for 8 mins at room temp and break it down for serving.
11) Enjoy with friends and family.