Arnold Palmer Spatchcock Chicken

Directions

1. Place the chicken in a brining bag and fill with Arnold Palmer until the chicken is fully covered.
2. Seal up the bag and place in the fridge to brine for 24 hours, or at least 4 hours.
3. Remove the chicken from the brine and pat the chicken dry with paper towel.
4. Use a sharp knife and cut out the backbone.
5. Place the chicken on a cutting board, skin side up.
6. Press down hard on the breast bone to flatten or spatchcock the bird.
7. Season generously with Cock-A-Doodle Brew.
8. Preheat smoker to 350 degrees.
9. Place the chicken directly on the smoker and cook until the chicken reaches 167 degrees.
10. While the chicken is smoking, add the brine into a saucepot and place over medium high heat and bring to a boil.
11. Lower the heat to a simmer and reduce the liquid by ½.
12. Combine the cornstarch with 2 TB cold water to make a slurry.
13. Use the slurry to thick then Arnold Palmer glaze.
14. Baste the chicken with the glaze and cook 10 minutes.
15. Remove the chicken from the smoker and rest for 10 minutes before carving.
16. Enjoy!