I love this glazed chicken cooked spatchcock style. When you butterfly a whole chicken there is maximum exposure to heat, which results in more crispy, golden brown skin. The chicken also cooks around 25% quicker, which makes it a good option for a weeknight meal if marinated the night before!
Yield: Serves 2-4 Prep Time: 15 min + 24hrs Cook Time: 50 min Total Time: 1hr5min +24hrs
INGREDIENTS
3lb whole chicken, spatchcocked*
1 cup low sodium soy sauce
¼ cup toasted sesame oil
¼ cup white vinegar
2 tbsp Chinese hot mustard
2 tbsp honey
1 cup cilantro, roughly chopped
1 bunch green onions, ends trimmed and roughly chopped
1 whole head garlic, cloves peeled and smashed
2 inch piece ginger, sliced into coins
1 tbsp freshly cracked black pepper
METHOD
Step 1: Spatchcock chicken (see note).
Step 2: Combine marinade ingredients in a flat dish large enough to hold marinade and chicken. Massage chicken, making sure chicken is evenly coated and partially submerged in seasonings. Cover dish in plastic wrap, and marinate 8hrs-24hrs, flipping chicken half way through.
Step 3: When ready to roast, take chicken out of fridge to rest about 1 hour before. Preheat oven to 375F. Prepare a baking sheet with parchment paper. Remove chicken from marinade, making sure there is no left over seasonings on the chicken (it will burn), place it on the parchment paper. Place chicken in oven, and put a timer on for 30 minutes.
Step 4: While chicken is cooking, add all remaining marinade to a small sauce pan and bring to boil over medium-high heat. Reduce until it coats the back of a spoon, about 5 minutes. Set aside.
Step 5: After 30 minutes, use a silicone brush to baste the marinade over the chicken. Repeat step after 10 minutes, for a total of 2 times.
Step 6: Cook chicken until it reaches an internal temperature of 165F.
Note: There are a lot of videos online on how to spatchcock a chicken! It basically means to cut out the backbone, and press down on the breastbone to create a flat chicken. Flat chicken = evenly cooked chicken!
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