This was the first time I’d ever made spatchcock chicken. Now I’m wondering why I’d never tried it before! It cooks up way quicker and because all of the skin had better air circulation, it was amazingly crispy. No soggy bottoms here! The compound butter under the skin ensured that the breast meat was mouthwateringly juicy and flavorful. It’s quite the laundry list of herbs and spices but they meld so well together and the end result is definitely worth it. Not to mention your kitchen smells absolutely amazing for hours!
Chinese Spatchcock Chicken
4 lb Whole Chicken
½ cup Unsalted Butter; softened
1 teaspoon Chinese Five Spice
½ teaspoon Ground Ginger
2 teaspoons Salt
¼ teaspoon Black Pepper
¼ teaspoon Red Pepper Flakes
1 Tablespoon Garlic Powder
¼ teaspoon Smoked Paprika
1 teaspoon Sriracha
1 Tablespoon Honey
1 Tablespoon Sesame Oil
1 teaspoon Chile Paste
- Preheat oven to 375° F.
- In a bowl, combine the butter, honey, seasonings and spices. Mix until thoroughly incorporated.
- Using sharp kitchen sheers, remove the chicken’s spine and set aside to make stock for soups and casseroles. Using a sharp chef’s knife, cut through the bird’s breast bone. Flip the chicken over and, using your fingers, break the connective tissue between the skin and the meat.
- Massage half of the Chinese compound butter under the skin of the bird. Make sure the bird is patted dry, then add the remaining butter evenly over the skin.
- Place the chicken in a large cast iron skillet or dutch oven and cover with a lid or foil; roasting in preheated oven for 45 minutes.
- Remove the lid/foil and roast for an additional 15-20 minutes or until the skin is golden brown and the internal temperature reaches 165°F.
- Serve with fried or steamed rice, edamame or stir fried vegetables.
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 