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Cookish

Chutney-Glazed Spatchcocked Chicken

4-6 Servings

1 hour 20 minutes 20 minutes active

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Spatchcocking a chicken—that is, cutting out its backbone and opening up and flattening the bird—allows for even browning and relatively quick cooking. We make a simple glaze with fruity, tangy-sweet chutney mixed with butter for richness and turmeric for savoriness. Before cooking, we mix citrus juice into a portion of the glaze to serve as a sauce alongside the carved chicken. An herbed grain pilaf is a perfect accompaniment.

4-6

Servings

1 hour 20 minutes

20 minutes active

Ingredients

  • ½

    cup tamarind chutney OR mango chutney

  • 4

    tablespoons salted butter, melted

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