Chutney-Glazed Spatchcocked Chicken | Christopher Kimball’s Milk Street

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Chutney-Glazed Spatchcocked Chicken

Appears in July-August 2020

1 hour 20 minutes 20 minutes active

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 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.

4

Servings

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.

1 hour 20 minutes

20 minutes active

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