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Chutney-Glazed Spatchcocked Chicken
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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February 9, 2023
Great Recipe
I loved it and today will roast the chicken on a bed of spinach basmati rice.
March 7, 2024
What a fabulous chicken recipe!
Tonight I whipped this up for dinner- my husband who is usually the ‘chicken master’ of the house, stood down and let me manage the kitchen. He was so delighted with the recipe he can’t stop talking about it. He said it’s a 10 and he’s right!
September 6, 2023
Absolutely delicious
I raise and process Guinea hens, and this is a favorite recipe to cook them. The chutney makes the meat sticky and sweet with just the right amount of tang.
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