This honey, sriracha spatchcock chicken was delicious and seasoned with Smoky Salt and Cracked Pepper. Smoked at 250-275°F for 2.5 hours, ensures a perfectly cooked chicken with a flavorful glaze.
1: Rub the chicken down with honey and sriracha sauce.
2: Season with Smoky Salt and Cracked Pepper.
3: Pull the skin away from the breast and pour some sauce inside.
4: Smoke the chicken on a grill at 250-275°F for 2.5 hours or until it reaches 165°F in the breast and the thighs.
5: For the sauce, heat and stir butter, minced ginger, minced garlic, paprika, honey, sriracha, and lime juice for 4-5 minutes.
6: Baste the chicken every 15-20 minutes.
