👨‍🍳🧑‍🍳 Happy Sunday, Chefs!

The grills are officially rolling this weekend and we’re coming in hot with a BBQ chicken recipe that earns every extra minute by the fire. 🔥🍗

Think sticky lacquered skin, sweet pecan smoke, fresh herbs, and ridiculously juicy chicken built for backyard dinners that somehow turn into all-night hangs. Add cold wine, a folding chair, and somebody controlling the playlist from across the patio.

🍗🔥 Crispy edges. Glossy glaze. Smoke drifting through the yard like summer perfume.

👇 Scroll for what might honestly be the best BBQ chicken of your life.

Cheers,
~thebacklabel crew🍷🔥

Recipe By: @meatchurch

WATCH the Video!

🇺🇸🔥Fun Fact: Summer grilling became an American obsession after WWII, when backyard cookouts exploded alongside suburbia, charcoal sales, cold beer, and the sacred art of barbecue bragging.

For The Chicken:
2 whole organic chickens (or 4 half chickens)
Meat Church Bird Baptism Brine
2 tablespoon GRAZA olive oil
2 tablespoon Meat Church Honey Hog BBQ
1 tablespoon Meat Church Holy Gospel
1 tablespoon Meat Church Blanco
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander

Sticky Holy Cola Glaze:
1 bottle Meat Church Holy Cola BBQ Sauce
¼ cup Texas peach preserves
2 tablespoon hot honey
2 tablespoon butter
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon soy sauce
2 cloves minced garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped parsley

1️⃣ Brine The Bird
Get your chickens soaking overnight in Meat Church Bird Baptism Brine following the package directions.

This bird already lives a better life than most of us. The brine keeps it juicy, seasoned deep, and ready for smoke-show status.

2️⃣ Spatchcock + Split
Grab a sharp knife or poultry shears and remove the backbone. Press the chicken flat, pull out the keel bone, then split the bird into halves.

You’re building maximum crispy skin, faster cooking, and easier backyard carving energy.

3️⃣ Fire Up The Smoker
Set your Traeger to 300°F with Meat Church Pecan and Cherry Pellets.

That sweet smoke combo wraps around the sticky glaze like a good bourbon soundtrack on a summer night.

4️⃣ Season Like You Mean It
Pat the chicken dry and rub lightly with olive oil, making sure to work underneath the skin.

Hit the bird with a blend of Honey Hog, Holy Gospel, and Blanco seasoning. Finish with fresh parsley, oregano, and ground coriander.

The herbs bring fresh-off-the-grill brightness while the coriander sneaks in a subtle citrus pop that loves smoke and sticky sauce.

🍗📌 Chef Move:
Use toothpicks to pin the skin back into place after seasoning. Pretty chicken just tastes better at the table.

5️⃣ Smoke + Glaze
Lay the chicken directly on the smoker grates and cook until the breast hits 155°F, usually around 75–90 minutes depending on size.

While the bird smokes, combine your glaze ingredients in a saucepan over medium heat. Simmer until glossy, sticky, and dangerously lacquer-ready.

Start glazing about 20 minutes into the cook, then repeat 2–3 more times. Let each layer tack up before the next.

You want the finished bird looking shiny enough to catch the sunset.

6️⃣ Rest + Serve
Pull the chicken from the smoker and let it rest at least 15 minutes before slicing.

Break the bird into pieces, pour a drink, and bring it straight to the center of the table while the glaze is still glistening.

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