Spatchcocked Roast Chicken Recipe

This easy spatchcocked roast chicken recipe shows you how to butterfly a chicken at home. It’s surprisingly simple to do and helps the chicken cook more quickly and evenly while keeping the meat juicy and the skin deliciously crisp.

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Ingredients

• 1.5kg whole chicken

• dark soy sauce

• Mirin (Japanese rice wine)

• dark brown sugar

• runny honey

•  garlic 

• red chilli 

• dried chilli flakes

• fresh ginger 

• spring onions (green)

• sea salt and freshly ground black pepper

Sticky chilli chicken ready to cook.

Check out this excellent video on how to spatchcock or butterfly a chicken. This allows you to cook the chicken in a much shorter time than it would usually 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!

You will need a pair of good-quality poultry shears.

Don't like sticky chilli chicken? No worries, if you prefer, you could always spatchcock this butter roast chicken recipe in order for it to cook more quickly in the oven.

Have you tried this recipe?
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main, chicken, dinner

British

Yield: 1.5k chicken

Author: Jan Bennett

Spatchcocked Roast Chicken Recipe

Because the chicken is butterflied (spatchcocked) it will cook in far less time than usual.

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

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
• 1 inch) of ginger - peeled and very finely chopped
• 2 spring (green) onions - very finely sliced
• salt
• 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 200°C/400°F or Gas 6

1. The cooking time will depend on the size of your chicken—mine weighed 1.5 kg.
2. Place the chicken in the oven uncovered for about 50 minutes to an hour, then check to ensure it’s cooked properly. There should be no pink juices visible. The chicken is easy to serve, as it can be effortlessly cut in half.

https://www.aglugofoil.com/2011/04/jans-soy-garlic-and-chilli-sticky.html

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