Grilled Spatchcocked Chicken with Hot Sauce and Peaches

Elevate your grilling game with Hot Sauce and Peaches

Elevate your grilling game with a symphony of flavours that's sure to tantalize your taste buds—introducing a culinary masterpiece that's bound to thrill even the most seasoned hot sauce enthusiasts: Grilled Spatchcocked Chicken with Hot Sauce and Peaches. This innovative take on a classic favourite merges the tender juiciness of a spatchcocked chicken with the fiery allure of our Gladstone Honey Hot sauce. With a dance of exquisite spices, succulent butter, and luscious honey, this fusion promises an unforgettable dining experience. As your grill heats up to a sizzling 400°F (205°C), prepare to embark on a journey that marries heat and sweetness, all while savouring the smoky goodness of perfectly grilled peaches. So, ready your grill, gather your ingredients, and prepare to ignite your senses as we guide you through every step of this culinary adventure. It's time to unleash the full potential of your grill and create a masterpiece that will have your guests talking long after the last bite. Get ready to indulge in a harmony of flavours that will redefine your grilling repertoire – it's a taste sensation that you won't want to miss!

Serves 4

Cook time 45-60 minutes

"The combo I've been missing!!"

Ingredients

1 whole chicken around 4lbs, spatchcocked

2 tablespoons salted butter

Spice Blend

2 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked sweet paprika

½ teaspoon celery salt

sea salt and black pepper

Sauce

1/3 cup Gladstone Honey Hot sauce

3 tablespoons melted butter

3 tablespoons honey

3-4 ripe peaches, pitted and halved

olive oil

Preheat your grill to 400 °F (205°C).

Prepare the chicken by placing the butter under the skin of the breasts.

In a small bowl combine the garlic powder, onion powder, paprika and celery salt. Rub all over the chicken, and generously season with salt and pepper.

Combine the Gladstone Honey Hot sauce, melted butter, and honey in a small bowl and set aside.

Place the chicken on the grill breast side facing up.

After 25 minutes, start to baste the chicken with the hot honey butter. Baste every 5-10 minutes until the chicken is fully cooked and an internal temp reaches 165° F (74 °C). Around 45-50 minutes in total.

Remove from the grill, lightly tent, and let rest for 10 minutes before carving.

While the chicken is resting, brush the peaches with olive oil and grill for 5-7 minutes until just golden brown.

Carve and serve the chicken with grilled peaches and of course extra hot sauce!