This recipe is a tribute to Motley Que Sticky Fixx, which was recently crowned Best BBQ Sauce on the Planet at the American Royal with a perfect score of 180! To honor this incredible achievement, we’re pairing it with a smoky, spatchcocked chicken seasoned with Motley Que Chicken Fixx—a rub that was formerly known as Chicken Glitter and is just as magical as the name implies.
Spatchcocked Motley Que Chicken
When you start with top-tier ingredients like Motley Que’s Chicken Fixx and Sticky Fixx BBQ Sauce, the recipe almost writes itself. Spatchcocking the bird not only cuts down the cook time, but also helps ensure crispy skin and even doneness across the whole bird.
If you’ve never done it before, it’s easier than you think—and the results speak for themselves. Juicy meat, bold BBQ flavors, and the perfect sticky glaze. Let’s get started!
How to Make Spatchcocked Motley Que Chicken
Preparation
Preheat your smoker to 375°F. Start with a whole chicken and remove the backbone using sharp kitchen shears. Flip the chicken breast-side up and press down firmly to flatten it out. Spray the bird all over with duck fat spray or olive oil and season generously with Motley Que Chicken Fixx rub. Let it sit at room temperature for 10–15 minutes to absorb the rub while your smoker gets to temp.
Smoking
Place the seasoned bird bone-side down directly on the smoker grates. Insert a probe thermometer into the thickest part of the breast. Smoke the chicken for 45–60 minutes or until the breast reaches an internal temperature of 165°F.
Saucing
Once the chicken hits 160°F, start brushing on a generous layer of Motley Que Sticky Fixx BBQ Sauce. Let the sauce set for the final 5–10 minutes of the cook, allowing it to get sticky and caramelized.
Resting
When the chicken hits 165°F in the breast, remove it from the smoker and wrap it loosely in foil. Let it rest for 5–10 minutes so the juices redistribute evenly throughout the meat.
Serving
Carve the chicken into quarters or eighths, and serve hot with extra Sticky Fixx sauce on the side. Pair it with simple sides like mac & cheese, slaw, or grilled corn to let the smoky chicken shine.
Best Beer To Pair With Spatchcocked Motley Que Chicken
Amber Ale
Its malty sweetness balances the spice and smoke from the rub and BBQ sauce.
Hefeweizen
The citrus and clove notes pair beautifully with smoky poultry.
Pilsner
Clean, crisp, and refreshing—perfect for cutting through the richness of grilled chicken.
Spatchcocked Motley Que Chicken with the Best Sauce on the Planet!
Equipment
- Apple Wood Pellets
- Kitchen Shears
- BBQ Tongs
- BBQ Gloves
- Pit Boss 820D3 Pellet Grill
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
- Sturdy Roll of Tin Foil
- BBQ Basting Brush
Ingredients
- 1 each Whole Chicken
- 1 cup Motley Que Sticky Fixx
- ¼ cup Motley Que Chicken Fixx
- 1 can Cornhusker Kitchen Duck Fat Spray
Instructions
- Preheat smoker to 375°F
- Remove chicken backbone and flatten (spatchcock it)
- Spray with duck fat and season with Chicken Fixx
- Smoke bone-side down until breast reaches 160°F
- Brush with Sticky Fixx sauce and cook until internal temp hits 165°F
- Rest 10 minutes, carve, and serve hot with extra sauce
Motley Que Chicken FAQs
Can I use a different rub or sauce?
Sure! While we love the Motley Que products for this recipe, you can swap in your favorite chicken rub and BBQ sauce combo. Just look for one with balanced sweetness and smoke.
Do I have to spatchcock the chicken?
You don’t have to, but it helps the chicken cook evenly and faster. It also gives you that perfect, crispy skin across the whole bird.
How do I know when the chicken is done?
Use a meat thermometer! You want 165°F in the breast and at least 175°F in the thighs. Always check in multiple places for safety.
What if I don’t have duck fat spray?
You can substitute olive oil or any neutral oil. The goal is to help the rub stick and crisp the skin during cooking.