Bourbon and Honey Roasted Spatchcock Chicken

Directions

1. 1
   Heat oven to 450F.
2. 2
   Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side.
3. 3
   Remove backbone, and discard. Turn chicken over so breast side is up; press down to flatten breast area by pressing firmly with heel of hand.In a 1-quart saucepan, combine thebourbon, honey, red pepper, lime juice, garlic, red pepper, salt and pepper.
4. 4
   Heat over medium heat and bring to a boil stirring frequently until the mixture is reduced to 1/2 cup, about 5 minutes.
5. 5
   Remove from heat; set aside.
6. 6
   Place the chicken in a 1-gallon ziplock bag and pour the cooled bourbon and honey mixture over the chicken. Seal the bag and turn the chicken over to coat. Marinate in the fridge at least 30 minutes or up to overnight.
7. 7
   Remove the chicken from the marinade, reserve marinade for cooking and serving with the finished chicken.
8. 8
   Transfer the chicken to a wire rack set in a foil-lined rimmed baking sheet. This will allow the chicken to crisp up on both sides.Roast the chicken uncovered for 30 minutes, brush with 1/4 cup of the reserved marinade. Roast the chicken an additional 15 to 20 minutes or until juice of chicken is clear when thickest pieces are cut to the bone (at least 165F).
9. 9
   Remove the chicken from the oven, transfer to a cutting board and loosely tent the chicken with foil. Allow the chicken to rest 5 minutes before carving.While the chicken is resting, transfer the remaining marinade into a small saucepan and boil over medium heat until slightly thickened, about 3 minutes.
10. 10
    Serve chicken with remaining cooked bourbon and honey sauce.