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.
- 1 whole chicken
- 2 tablespoons butter, softened
- 1 tablespoon Chinese five spice
- 2 heaping tablespoons apricot jam or preserve, or other fruit if desired
- 2-4 tablespoons Thai sweet chili sauce to taste
- 1. Rinse chicken in cold water and place on counter to come to room temp. Preheat oven to 400 F.
- 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.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. Butter chicken thoroughly.
- 5. Sprinkle Chinese five spice powder all over chicken.
- 6. Place in preheated oven.
- 7. To make glaze mix the apricot jam with the Thai sweet chili sauce.
- 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.