Buttery Herb Spatchcocked Chicken w/ Carolina Mustard Sauce

Few backyard cooks realize just how much difference one simple technique can make to a whole chicken. Spatchcocking -- removing the backbone and flattening the bird (read our guide on spatchcocking a bird here) -- allows the chicken to cook more evenly, exposing more skin directly to the heat. The result is exactly what every pitmaster wants: crispy, golden skin on the outside and juicy, tender meat throughout. It’s a simple step that turns an everyday chicken into a true grill centerpiece.

In this recipe from the American Flame BBQ Box, the flavor starts with Hi-West Buttery Montana Herb Seasoning, a rich blend that brings savory herbs, buttery notes, and classic backyard flavor to every bite. Applied generously over a light butter or mayo binder, the seasoning melts into the skin as the chicken slowly cooks over wood smoke. As the fat renders and the herbs toast, the bird develops deep color and a savory crust that smells incredible coming off the smoker.

To finish the dish, Lane’s Southbound Sauce delivers a bright Carolina mustard kick that perfectly balances the richness of the chicken. Brushed on during the final minutes of cooking, the sauce sets into a tangy glaze that cuts through the smoky, buttery flavors without overpowering them. The mustard-forward bite adds just enough acidity to keep every bite bold, balanced, and incredibly satisfying.

It’s the kind of recipe that feels impressive when it hits the table but is surprisingly straightforward to make. Whether you’re cooking for a weekend cookout, a backyard gathering, or just looking for a new way to elevate a whole chicken on the smoker, this buttery herb spatchcocked chicken delivers crowd-pleasing results every time.

BBQ|

Grill or Smoker

Buttery Herb Spatchcocked Chicken with Carolina Mustard Sauce

Author:

Gary - Grill Masters Club

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Prep Time

20 minutes

Crispy skin, juicy meat, and bold backyard flavor -- this spatchcocked chicken delivers big results with simple technique. Hi-West Buttery Montana Herb Seasoning builds rich, savory depth, while Lane’s Southbound Sauce adds a bright Carolina mustard finish that cuts through the smoke. It’s balanced, flavorful, and perfect for feeding a crowd.

Ingredients

• Get the rub and sauce featured in this recipe in our “American Flame” BBQ box - available while supplies last!
• 3–4 Tablespoons Hi-West Buttery Montana Herb Seasoning
• ½ Cup Lane’s Southbound Sauce
• 1 Whole Chicken (4–6 Pounds, Giblets Removed)
• Butter or Mayonnaise (Binder)

Directions

1. Preheat your smoker or grill to 250°F. If using wood chunks or pellets, hickory or oak work well.

2. Spatchcock the chicken by placing it breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until it cracks and the bird lays flat.

3. Apply a generous layer of softened butter or mayonnaise as a binder, gently rubbing it over all sides and under the skin where possible.

4. Season the chicken evenly with Hi-West Buttery Montana Herb Seasoning, coating all surfaces.

5. Tuck the wings behind the breasts to prevent them from drying out.

6. Place the chicken on the grill or smoker over indirect heat and cook for approximately 2 hours.

7. Increase the temperature to 325°F and continue cooking until the skin crisps and the internal temperature reaches 165°F in the thickest part of the breast.

8. During the final 10–15 minutes of cooking, lightly brush the chicken with Lane’s Southbound Sauce to allow it to set without burning.

9. Remove from heat and rest 10 minutes before carving and serving. Serve additional Lane’s Southbound Sauce on the side if desired.