Mug Shot Spatchcock Chicken
This recipe is all about the sauce. Mug Shot Root Beer BBQ Sauce brings sweet, smoky flavor with a nostalgic twist. Made with real Jolly Good Root Beer, it blends smooth soda-shop sweetness with warm spices and molasses for a caramelized finish that sticks to every bite.
Paired with a simply seasoned, oven-roasted spatchcock chicken, this sauce transforms a classic dinner into something bold and unexpected. The bird is flattened for even cooking, coated in a savory beer can-style rub, and basted with Mug Shot to lock in flavor and create a sticky, glossy glaze.
Mug Shot Spatchcock Chicken
4
1-2 minutes
American
Dinner
This recipe is all about the sauce. Mug Shot Root Beer BBQ Sauce brings sweet, smoky flavor with a nostalgic twist. Made with real Jolly Good Root Beer, it blends smooth soda-shop sweetness with warm spices and molasses for a caramelized finish that sticks to every bite.
Paired with a simply seasoned, oven-roasted spatchcock chicken, this sauce transforms a classic dinner into something bold and unexpected. The bird is flattened for even cooking, coated in a savory beer can-style rub, and basted with Mug Shot to lock in flavor and create a sticky, glossy glaze.
Ingredients
Directions
Remove the chicken from the packaging and pat dry with paper towel.
Use a sharp knife and cut out the backbone.
Place the chicken on a cutting board, skin side up.
Press down hard on the breastbone to flatten or spatchcock the bird.
Season generously with Cock-A-Doodle Brew on all areas of the chicken and under the skin.
Preheat oven to 350 degrees.
Place the chicken on a rack lined tray. Place in the oven and cook until the chicken reaches 170 degrees at the thigh joint.
Baste the chicken with Mug Shot Root Beer BBQ Sauce and cook for an additional 10 minutes.
Remove the chicken from the oven and rest for 10 minutes before carving.
Enjoy!
