Maple Brown Sugar Spatchcock Chicken was my first recipe attempt at spatchcocking.
Which basically just means cutting the backbone out of a whole chicken and laying it flat.
I have been told that it creates a juicier chicken with more even cooking.
We certainly found this to be true and were very pleased with how moist the chicken was!
How to Make Maple Brown Sugar Spatchcock Chicken
I made the sauce/ glaze for the chicken first.
Brown sugar and maple syrup of course, and also soy sauce, sriracha, garlic, kosher salt, and pepper all go into a bowl.
Just whisk it until it’s combined.
The brown sugar will slowly dissolve as it sits for a few minutes.
Put a whole chicken with the back side up on a baking sheet.
Very sharp and good quality kitchen scissors are a must have.
Find the backbone and slowly and carefully cut both sides and remove the backbone.
This did take me a few minutes so be patient 🙂
Then flip the chicken over and it should lay nice and flat just like this.
Rub some of the maple brown sugar glaze all over the chicken.
And separate the skin on the breast to get some of that glaze under the skin to add even more flavor.
This can cook in a 350 degree oven for about an hour.
Or on a smoker set to 225 degree for about 4 hours.
Either way you cook it, brush with the rest of that glaze a few times throughout.
Maple Brown Sugar Spatchcock Chicken was amazing!
It gets such a gorgeous color!
The chicken was perfectly cooked and the glaze was super tasty!
I made Smoked BBQ Corn at the same time for a complete meal.
If you like Maple Brown Sugar Spatchcock Chicken, you might also like these recipes…
Try these Traeger Grill and Smoker Recipes too!
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Maple Brown Sugar Spatchcock Chicken
Maple Brown Sugar Spatchcock Chicken has a flavorful rub with a sweet and spicy combo, the spatchcock chicken can be smoked or baked
- 1 whole chicken (4 to 5 pounds)
- 3/4 cup brown sugar
- 1/2 cup maple syrup
- 2 Tbsps soy sauce
- 2 Tbsps sriracha
- 1 Tbsp garlic paste or minced garlic
- kosher salt, pepper
Using very sharp kitchen scissors, cut the backbone out of the chicken, flip it over and lay it flat on a baking sheet.
Add the brown sugar, maple syrup, soy sauce, sriracha, garlic, kosher salt, and pepper to a bowl and whisk until combined. Rub some of this mixture over all sides of the chicken and under the skin on the chicken breast.
Cook the chicken according to one of these methods.
Smoker: Place the chicken directly on the smoker set to 225 degrees for 4 hours or until the internal temp is 170 degrees. Brush with the remaining maple brown sugar glaze a few times throughout.
Oven: Place the baking sheet with the chicken into a 350 degree oven for 1 hour or until the internal temp is 170 degrees. Brush with the remaining maple brown sugar glaze a few times throughout.