A Glug of Oil

Good and tasty recipes, home cooking comfort foods such as cottage pie, cheesy baked pasta, casserole and slow cooker dishes.

Sticky Spatchcocked - Butterflied Chicken

Find out how to Spatchcock or butterfly a chicken - it's actually far easier than you'd think and you can do it yourself, at home.

All you need is a good pair of kitchen shears and, of course a chicken, and you're away!

Soy Garlic and Chilli Sticky Butterflied Chicken

Check out this excellent video on how to spatchcock or butterfly a chicken.

You can then cook the chicken in a much shorter time than it would normally take.

Of course, if it's BBQ weather then even better. I had to cook mine in the oven as we're not quite there yet with the weather over here in the UK at the moment!

butterflied,chicken,spatchcock,recipe,sticky,
main,chicken,dinner
English
Yield: 1.5k chicken
Author: Jan Bennett
Sticky Butterflied Chicken

Sticky Butterflied Chicken

Because the chicken is butterflied (spatchcock) it will cook in far less time than usual.
Cook time: 50 Mininactive time: 2 HourTotal time: 2 H & 50 M

Ingredients

  • 1 x 1.5k whole chicken - just under 3 and a half pounds in weight
Mix together in a bowl the following
  • 2 tablespoons soy sauce
  • 1 tablespoon Mirin
  • 1 tablespoon dark brown sugar
  • 2 or 3 good tablespoons of runny honey
  • 3 fat garlic cloves - finely chopped
  • 1 red chilli - seeds in or removed if you don't like it too spicy - finely chopped
  • 2 pinches of dried chilli flakes
  • a knob (about 1 inch) of ginger - peeled and finely chopped
  • 2 spring onions - very finely sliced
  • 1 pinch of salt and some freshly ground black pepper

Instructions

  1. Spread the marinade all over your chicken. 
  2. Leave to marinate for a couple of hours (covered in cling film and refrigerated of course); overnight would be better still.
  3. Remove the chicken from the fridge half an hour before you're going to cook it or the cooking times will be up the creek. 
  4. Transfer the chicken to a baking dish big enough to fit the chicken comfortably. 
  5. Don't throw away any marinade - smear it over the chicken. 
Preheat your oven to 200C/400F or Gas 6
  1. The time, of course, will depend on the size of your chicken - mine weighed 1.5kg
  2. Pop the chicken into the oven uncovered for about 50 minutes to an hour. Have a check to see if it's cooked properly.
  3. There should no pink juices to be seen. 
  4. The chicken is really easy to serve as it can easily be cut in half.
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5 comments

  1. I'm going to have to stop reading your blog first thing in the morning... and at lunchtime. Oh, and before supper, too.

    Too painful (in the nicest possible way)!

    ReplyDelete
  2. I tackled my first butter-flied chicken just last year. With practice, I'm sure to get better, I hope:)

    When I see recipes like this coming from your kitchen it reminds me of that cooking show you auditioned for. Boy oh boy, did they lose out!!!

    Your chicken looks scrumptious!!! Thanks for sharing, Jan...

    ReplyDelete
  3. lovely blog you have here ! very well presented :)
    please visit n follow my blog if you wish to @ http://kitchensojourn.blogspot.com :)

    ReplyDelete
  4. O knew I should have had a larger breakfast before I started blogging..good thing it is closer to lunch:D

    ReplyDelete
  5. I just want to rip off one of those legs and start eating, then licking my fingers :)

    ReplyDelete

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Cheers
Jan