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Maple & Mustard Glazed Spatchcock Chicken Recipe

★★★★★

4.5 from 570 reviews
  • Author: Luna
  • Total Time: 1 hour 10 minutes (plus marinating time)
  • Yield: 4 servings 1x

Description

This Maple & Mustard Glazed Spatchcock Chicken features a flavorful combination of smoky paprika, zesty lemon, and a sweet-savory maple mustard glaze. Spatchcocking the chicken ensures even cooking and crispy skin, while cooking it on a barbecue delivers a smoky char. Perfect for a summer cookout, this dish is served with smoky new potatoes, charred spring onions, and blistered chili-dressed asparagus and broccoli.

Ingredients

Scale

Chicken and Marinade

  • 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

Glaze

  • 3 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 1 tbsp butter

Instructions

  1. Spatchcock the Chicken: Place the chicken breast-side down on a chopping board. Using kitchen scissors, carefully cut along both sides of the backbone and remove it completely. Flip the chicken over and press down firmly on the breastbone to flatten the bird for even cooking.
  2. Marinate: In a bowl, mix together the olive oil, paprika, crushed garlic, lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the chicken thoroughly. Cover and refrigerate for at least 30 minutes, or ideally overnight to deepen the flavors.
  3. Prepare the Barbecue for Indirect Cooking: Arrange the coals on one side of the barbecue creating a high heat zone and leaving the other side free for low heat cooking.
  4. Cook the Chicken Indirectly: Place the chicken skin-side up on the cool, indirect heat side of the barbecue. Close the lid and cook for about 40 minutes, turning occasionally to ensure even cooking.
  5. Make and Apply the Glaze: While the chicken cooks, combine the maple syrup, wholegrain mustard, cider vinegar, and butter in a small pan. Heat gently until the ingredients meld into a smooth glaze. Brush this glaze generously over the chicken.
  6. Finish Cooking on Direct Heat: Move the glazed chicken to the direct heat side of the barbecue. Cook for an additional 10-15 minutes, basting regularly with more glaze, until the skin is golden and sticky.
  7. Check for Doneness: Pierce the thigh with a skewer; the juices should run clear. Use a meat thermometer to confirm the internal temperature has reached 75°C (165°F).
  8. Rest and Serve: Remove the chicken from the heat and let it rest on a board for 10-15 minutes. Then carve into portions. Serve alongside smoky new potatoes, charred spring onions, and charred asparagus and broccoli dressed with a blistered chili dressing.

Notes

  • Spatchcocking the chicken helps it cook faster and more evenly while giving you crispy skin.
  • Marinating overnight enhances the flavor intensity.
  • If you don’t have a barbecue, you can roast the spatchcocked chicken in an oven at 200°C for 40-45 minutes, basting with glaze in the last 10 minutes.
  • Use a meat thermometer to ensure the chicken is safely cooked without drying out.
  • The glaze can be adjusted to taste by adding more or less maple syrup or mustard.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: British

Keywords: spatchcock chicken, maple glaze, mustard glaze, barbecue chicken, grilled chicken, summer recipe, easy chicken recipe

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Find it online: https://bitesbyluna.com/maple-and-mustard-glazed-spatchcock-chicken-recipe/