Give Your Bird What She Deserves!

Not many things are tastier than a perfectly BBQ'd bird.

I think mine looks better than the magazine article I took this from.
"Fine Cooking"; September 2008, page38.

Butterfly your chicken easily by cutting out the back bone on both sides of the ribs. My strong husband put pressure on this bird to make her go flat, or you can cut down on the middle cartilage with a sharp chef's knife.

http://iliketocook.blogspot.com/2008/07/weekend-cookbook-challenge-30-round-up.html

Honey Barbecued Chicken

2 tablespoons olive oil
2 1/2 teaspoons kosher salt
1 tsp. chili powder
1 tsp. sweet paprika, preferably Hungarian
1 tsp. light brown sugar
1 tsp. chopped fresh thyme
3/4 tsp. freshly ground black pepper
1/4 tsp. chipotle chile powder
1 clove garlic minced
4 pound chicken butterflied. (cut out the backbone, break through the sternum bone)
1 recipe Honey Glaze (next)

In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub all over the chicken and between the breast meat and the skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Prepare the Honey Glaze :
1/4 cup honey
1 Tbs. soy sauce
1 Tbs. ketchup
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. Sriracha (Asian chile paste)

In a small bowl, mix all ingredients. Set aside 1/4 cup of the glaze for drizzling over the cooked chicken. (can make the glaze 3 days ahead)

Prepare a hot grill with heat on one side of the grill only.
I greased the flame side and seared the chicken for about 5-7 minutes. Then I removed the bird to the cooler side of the BBQ, bone side down. Brush the bird with the glaze, and continue to do so every 5 minutes, for a total of 30 minutes or until a quick-read thermometer reads 170°. Place it on a lovely cutting board, decorate the board and let it rest for about 5 minutes. Carve and drizzle with the reserved glaze.