Kimchi & Cornbread

Apricot Sweet Chili Glazed Spatchcock Chicken with Chinese Five Spice

Want to spice up your roast chicken? You should try this recipe! The Chinese five spice rub gives the perfect touch of aromatics while the sticky sweet chili sauce wakes up the taste buds.

I prefer spatchcocking, or butterflying, a chicken instead of roasting because I don’t have to stuff the cavity and I’m more comfortable in the cooking process.  It doesn’t have to be trussed or fussed with and I get a nice backbone for stocks. It is a brutal process for the uninitiated though. The first time I did it, it really was a visceral experience for me but now I can do it so quickly.

This dish is really good and I will admit that somewhere along the way my husband and I dropped the forks and ended up finishing our dinner with our hands.

 

Apricot Sweet Chili Glazed Spatchcock Chicken
Delicious fruit glazed chicken with a kick!
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 whole chicken
  2. 2 tablespoons butter, softened
  3. 1 tablespoon Chinese five spice
  4. 2 heaping tablespoons apricot jam or preserve, or other fruit if desired
  5. 2-4 tablespoons Thai sweet chili sauce to taste
Instructions
  1. 1. Rinse chicken in cold water and place on counter to come to room temp. Preheat oven to 400 F.
  2. 2. Place chicken breast side down. Insert a pair of kitchen shears through the body cavity and begin cutting along the spine through to the other end. Repeat on the other side to remove the spine. Save the spine for stock if so desired.
  3. 3.Turn chicken over breast side up. Press the center of the breast down to flatten to the surface and place chicken on baking sheet.
  4. 4. Butter chicken thoroughly.
  5. 5. Sprinkle Chinese five spice powder all over chicken.
  6. 6. Place in preheated oven.
  7. 7. To make glaze mix the apricot jam with the Thai sweet chili sauce.
  8. 8. After 20 minutes remove the chicken and glaze. Place back in the oven. Repeat the glazing process every 10 minutes until chicken is done or you are out of glaze.
Kimchi & Cornbread http://kimchicornbread.com/

Comments

  1. Leave a Reply

    mom24boys
    March 29, 2017

    My Hubs is doing more than 1/2 the dinner cooking these days. Every other Sunday, he cooks 2 whole chickens… it took me a while to get him confident enough to do this. I think I will show him your video and see if he will bump it up a notch and make this Apricot Sweet Chili glazed chicken. I’ll report back if we have it. 🙂

    • Leave a Reply

      cherie
      March 29, 2017

      Please let me know how it goes! I love cooking chicken this way because it’s faster and I don’t have to worry about reaching the proper internal temp. Make sure to have a pair of really good kitchen shears because I broke a pair the first time I tried this. The glaze is so yummy. I even use it for egg roll and dumpling dip.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>