Dinner

Maple & Mustard Glazed Spatchcock Chicken Recipe

Name: Maple & Mustard Glazed Spatchcock Chicken Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1 large whole chicken (around 1.5kg); 3 tbsp olive oil; 1 tsp paprika; 1 garlic clove, crushed; 1 lemon, zested and juiced; Salt and pepper, to taste; 3 tbsp maple syrup; 2 tbsp wholegrain mustard; 1 tbsp cider vinegar; 1 tbsp butter

ByLuna Ryder December 1, 2025December 1, 2025

Jump to Recipe

Introduction

This Maple & Mustard Glazed Spatchcock Chicken is a flavorful, juicy dish perfect for grilling enthusiasts. The combination of sweet maple syrup and tangy mustard creates a sticky, golden glaze that enhances the smoky barbecue aroma.

The image shows a white plate filled with a roasted whole chicken cut into three large pieces, each piece having a golden brown crispy skin with specks of black pepper and herbs. Around the chicken pieces are medium-sized roasted potato wedges with a light brown exterior, mixed with grilled green vegetables that look like scallions or green onions. The plate is placed on a white marbled surface with a yellow and white patterned cloth and a light blue cloth underneath it. To the side, there are clear salt and pepper shakers, casting soft shadows. The lighting highlights the texture and colors of the roasted food vividly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large whole chicken (around 1.5kg)
3 tbsp olive oil
1 tsp paprika
1 garlic clove, crushed
1 lemon, zested and juiced
3 tbsp maple syrup
2 tbsp wholegrain mustard
1 tbsp cider vinegar
1 tbsp butter
Salt and pepper to taste

Instructions

Step 1: To spatchcock the chicken, place it breast-side down on a chopping board. Using kitchen scissors, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.
Step 2: In a bowl, mix olive oil, paprika, crushed garlic, lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the chicken. Cover and chill for at least 30 minutes, or overnight if possible, to allow flavors to develop.
Step 3: Prepare your barbecue for indirect cooking by pushing coals to one side for high heat, leaving the other side free for low heat. Place the chicken skin-side up on the cool side. Close the lid and cook for about 40 minutes, turning occasionally to ensure even cooking.
Step 4: While the chicken cooks, combine maple syrup, wholegrain mustard, cider vinegar, and butter in a pan. Heat gently until well combined.
Step 5: Brush the glaze over the chicken, then move it to the direct heat side of the barbecue. Cook for another 10–15 minutes, basting regularly with the glaze, until the chicken is golden and sticky.
Step 6: Check the chicken is cooked by piercing the thigh; the juices should run clear and the internal temperature should reach 75°C. Remove the chicken from the heat and let it rest on a board for 10–15 minutes before carving.
Step 7: Serve the chicken with smoky new potatoes, charred spring onions, and blistered chilli dressing on asparagus and broccoli for a complete meal.

Tips & Variations

For extra smoky flavor, add a handful of soaked wood chips to your barbecue before cooking.
If you prefer a milder glaze, reduce the mustard to 1 tablespoon and increase the maple syrup slightly.
Try using chicken thighs instead of a whole chicken for a quicker cooking option.
Marinating the chicken overnight enhances the flavor much more than a short chill.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) to keep it moist, or use a microwave on medium power. Avoid overcooking during reheating to prevent drying out.

How to Serve

A white round plate holds three large pieces of grilled chicken with a golden brown and black pepper-speckled crust, positioned in a fan shape across the plate. Underneath and around the chicken are thick-cut roasted potato wedges with a light brown roasted texture and pieces of charred green spring onions scattered between the potatoes and chicken. The plate is placed on top of a yellow and white patterned cloth, which rests over a light blue textured board, all on a white marbled surface. Two white salt and pepper shakers are visible to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this chicken in the oven instead of a barbecue?

Yes, you can roast the spatchcock chicken in the oven at 200°C (400°F) for about 45 minutes to an hour. Apply the glaze in the last 15 minutes of cooking and broil briefly to get a sticky finish.