Spicy Honey & Mango Spatchcock Chicken
Spatchcocking a chicken is one of most delicious ways to cook it as it retains its moisture whilst getting really crispy skin at high temperatures. Use a sweet and spicy marinade to get the most flavour out of this dish, and cook it any way you like.
Prep time: 20 minutes
Cooking time: 3-40 minutes
Serves: 4 people
• 1 chicken (about 1½ kg/3lb 5oz)
For the marinade
• 2 red chilies, chopped (remove the seeds for less heat)
• 3 garlic cloves, crushed
• 3 tbsp of honey
• 2 tbsp Paladin Mango Fruit Vinegar
• 1 tsp coriander powder
• 2 tbsp chopped coriander
• 5 tbsp olive oil
• Lime wedges and Le Diablotin Garlic & Bay Leaf Chili Sauce (optional), to serve
To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard or save it for a stock. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint.
Put all of the marinade ingredients in a food processor at the same time. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. You can freeze the chicken at this stage, if it hasn’t already been frozen. stage.
Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary.
To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Le Diablotin hot chilli sauce if you like it hot.