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Chutney-Glazed Spatchcocked Chicken

Chutney-Glazed Spatchcocked Chicken

By Courtney HillJune 8, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 20 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Spatchcocking a chicken—that is, cutting out its backbone and opening up and flattening the bird—allows for even browning and relatively quick cooking because all of the meat is on the same plane. For this spatchcocked bird, we make a simple glaze with fruity, tangy-sweet mango chutney mixed with butter for richness, ground ginger for warm spiciness and turmeric for savoriness and golden color. If your mango chutney is especially chunky, mash it with a fork or spoon to break up the large pieces of fruit. The glaze mixture does double duty here—a portion is set aside for combining with cilantro and lemon juice just before serving to make a sauce to serve at the table. An herbed grain pilaf or steamed basmati rice is a perfect accompaniment.

Tip

Don’t cross-contaminate the glaze. A portion of the glaze is brushed onto the raw chicken and the remainder is applied after 40 minutes of roasting. To prevent cross-contamination, make sure to separate the glaze into two separate bowls and to wash the brush after the first glazing.

Ingredients
  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • 1

    teaspoon ground ginger

  • 1

    teaspoon ground turmeric

  • ½

    cup mango chutney (see note)

  • 4

    pound whole chicken

  • Kosher salt and ground black pepper

  • 2

    tablespoons finely chopped fresh cilantro

  • 3

    tablespoons lemon juice, plus more as needed

Step 1

Heat the oven to 425°F with the rack in the middle position. Line a rimmed baking sheet with foil, then set a wire rack on top. In a small saucepan over medium, melt the butter.

Add the ginger and turmeric and cook, stirring, until the spices are fragrant, 30 to 60 seconds. Remove from the heat and stir in the chutney.

Measure 3 tablespoons of the mixture into each of 2 small bowls to use for glazing; set the remaining mixture aside in the saucepan, covered, for making the sauce.

Step 2

Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end; remove and discard the backbone (or save it to make broth).

Spread open the chicken, then turn it breast up. Use the heel of your hand to press down firmly on the thickest part of the breast, until the wishbone snaps. Pat the chicken dry with paper towels, then season on all sides with salt and pepper.

Place skin side up on the prepared rack and brush evenly with the chutney mixture from one of the small bowls. Roast for 40 minutes. Wash and dry the brush.

Step 3

Remove the chicken from the oven and, using the clean brush, apply the chutney mixture from the second bowl. Continue to roast until the thighs reach 175°F, another 10 to 15 minutes. Remove from the oven and let rest for 10 minutes.

Step 4

While the chicken rests, set the saucepan over medium-low and heat the chutney mixture, stirring, until just warmed through, 1 to 2 minutes. Off heat, stir in the cilantro and lemon juice.

Taste and season with salt, pepper and additional lemon juice, if needed, then transfer to a serving bowl. Carve the chicken and serve with the sauce.

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