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Chutney-Glazed Spatchcocked Chicken
1 hour 20 minutes 20 minutes active
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.
cup tamarind chutney OR mango chutney
tablespoons salted butter, melted