Hot Honey Chicken Asado
Alright guys, we’re bringing it back home for this one. My good friend, Brad Prose (with Chiles and Smoke) came to Nashville for a long weekend. Naturally, getting hot chicken was a top priority along with showing him around town. The theme continued and together we cooked up this Hot Honey Chicken Asado Recipe. We spatchocked the chicken and secured it in a leaning basket to slow cook by the flames. Great food and great friends, can’t get much better for that! All pictures by Brad Prose. If you didn’t know already, hot chicken is a pretty big deal in Nashville. There are restaurants who solely focus on this dish, and subsequently make some pretty freaking good chicken. One of my favorites is Big Shake’s, but Prince’s and Hattie B’s are also super popular (and great) places to get yourself some hot chicken if you’re ever in Nashville. Back at the house, we decided to make our own version of hot chicken. Not your typical fried hot chicken, but in true Over the Fire Cooking style we broke out the leaning basket for some asado style chicken. I’ve said it before and I’ll say it again, a slow fire roast is one of the most delicious ways to cook a chicken. Period. The meat becomes so tender and don’t even get me started on the juiciness because it’s next level! We started this recipe by spatchcocking a whole chicken. Spatchcock is just a term that refers to the removal of the backbone. Following the removal of the backbone, flip the chicken over and press on the chest cavity to completely flatten the chicken. This piece is important because it allows the chicken to cook faster and more evenly. Now, time to season up this bird. I used my very own Nashville Hot Chicken Seasoning, it brings just enough heat but isn’t overpowering so you can still enjoy eating the chicken. If you don’t have my seasoning, just replace it with your favorite spicy seasoning. Ones with paprika and cayenne would sub best for this recipe. A Drizzle of Hot Honey Time to break out the leaning basket and place the chicken inside. Securely close the basket and lean it next to some fiery hot coals. I like to scoop all the coals to one side of the grill and have the chicken on the other because it allows the chicken to cook from indirect heat. Indirect cooking slows down the cooking process, which gives the meat time to get all juicy and tenderize. Flip the chicken as needed to ensure it cooks to 165 degrees internally on all sides. We made a honey baste for this Hot Honey Chicken Asado a few minutes before the chicken was done cooking. All you need to do is melt some butter and honey together. Next, use a basting brush to spread it across the chicken as it finishes cooking. Complete this process on both sides of the chicken. Then, pull the chicken from the fire and get it ready to serve. Hot Honey Chicken, Asado Style Serving this Hot Honey Chicken Asado is easy because all we did was remove it from the leaning basket and place it on a cutting board. Then, I drizzled the remaining butter/honey baste over the top of the chicken. Finally, tear into it! Best enjoyed with friends (like Brad) and family. Cheers! For more delicious (and exclusive) recipes, check out my cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Full Length Recipe Video on YouTube! Chicken: ▢ 1 Whole Spatchcock Chicken▢ 2 tbsp of Nashville Hot Chicken Seasoning▢ 1 tbsp of Canola Oil ▢ 1 Whole Spatchcock Chicken ▢ 2 tbsp of Nashville Hot Chicken Seasoning ▢ 1 tbsp of Canola Oil Honey Butter: ▢ 2 tbsp of Butter▢ 2.5 tbsp of Honey ▢ 2 tbsp of Butter ▢ 2.5 tbsp of Honey To spatchcock your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be spatchcocked.Place the chicken into a bowl or food safe container. Lather your chicken with canola oil then thoroughly season with the Nashville Hot Chicken seasoning or similar. Place the chicken in the fridge for at least 1 hour to let rest.Preheat your grill to a medium high temperature (around 350F) for direct cooking with the grill grate about 4-6 inches from the coals. Make sure to oil your grates thoroughly. Also, make sure to have a cool side of the grill in order to let your chicken cook slowly. If you have a leaning basket or just a grill, the cooking method is basically the same.Pull your chicken out of the fridge to come to temp for 10 minutes. With the coals having no flames, add your chicken breast side down to cook for about 15-20 minutes per side or until it reaches 165F internal. If it begins to burn, push coals away from it or move the chicken to the cool side of the grill.When the chicken is close to being done, melt the honey butter and begin basting the chicken all over. Leave a little honey butter for the end. Once the chicken is done, pull it off and let it rest for 5 minutes. Add more honey butter and enjoy! To spatchcock your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be spatchcocked. To spatchcock your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be spatchcocked. Place the chicken into a bowl or food safe container. Lather your chicken with canola oil then thoroughly season with the Nashville Hot Chicken seasoning or similar. Place the chicken in the fridge for at least 1 hour to let rest. Place the chicken into a bowl or food safe container. Lather your chicken with canola oil then thoroughly season with the Nashville Hot Chicken seasoning or similar. Place the chicken in the fridge for at least 1 hour to let rest. Preheat your grill to a medium high temperature (around 350F) for direct cooking with the grill grate about 4-6 inches from the coals. Make sure to oil your grates thoroughly. Also, make sure to have a cool side of the grill in order to let your chicken cook slowly. If you have a leaning basket or just a grill, the cooking method is basically the same. Preheat your grill to a medium high temperature (around 350F) for direct cooking with the grill grate about 4-6 inches from the coals. Make sure to oil your grates thoroughly. Also, make sure to have a cool side of the grill in order to let your chicken cook slowly. If you have a leaning basket or just a grill, the cooking method is basically the same. Pull your chicken out of the fridge to come to temp for 10 minutes. With the coals having no flames, add your chicken breast side down to cook for about 15-20 minutes per side or until it reaches 165F internal. If it begins to burn, push coals away from it or move the chicken to the cool side of the grill. Pull your chicken out of the fridge to come to temp for 10 minutes. With the coals having no flames, add your chicken breast side down to cook for about 15-20 minutes per side or until it reaches 165F internal. If it begins to burn, push coals away from it or move the chicken to the cool side of the grill. When the chicken is close to being done, melt the honey butter and begin basting the chicken all over. Leave a little honey butter for the end. Once the chicken is done, pull it off and let it rest for 5 minutes. Add more honey butter and enjoy! When the chicken is close to being done, melt the honey butter and begin basting the chicken all over. Leave a little honey butter for the end. Once the chicken is done, pull it off and let it rest for 5 minutes. Add more honey butter and enjoy! Calories: 530kcal | Carbohydrates: 11g | Protein: 36g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 184mg | Potassium: 368mg | Fiber: 1g | Sugar: 11g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!