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
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Using very sharp kitchen scissors, cut the backbone out of the chicken, flip it over and lay it flat on a baking sheet.
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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.
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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.