Spicy Spatchcock Chicken Recipe. Spatchcock is a method where you prepare the chicken for cooking. This method involves removing the backbone of the chicken from neck to tail. After you remove the backbone you cut the breast bone so as to place the chicken flat. You can then prep the chicken for cooking in the oven.
You must be familiar with Butterfly prawns, fish, meats etc. Spatchcocking is the specific term used to butterfly chicken. This dates far back to the 18th and 19th centuries and refers to “grilling a bird after splitting it open down the back and spreading the two halves out flat.
The cavity of the chicken is exposed to the grill or baking tray, thus ensuring even and quick cooking. Spatchcocking saves up to 25 to 30% of cooking time and yields extremely tender and juicy chicken.
The marinade that I am using for this Spicy Spatchcock Chicken Recipe is simple Indian herbs and spices easily available in our kitchen. I rub this all over the spatchcocked chicken, on the skin, and underneath. I then set it aside for marinating for at least an hour before baking.
You may also like these traditional family chicken roast recipes –
The first step of this Spicy Spatchcock Chicken recipe is to know how to spatchcock the chicken. After you spatchcock the chicken you can then prep it for baking in the oven. We prep the bird by marinating it with some simple spices. The marination is a blend of aromatic Indian spices with a slight tang from the vinegar.
Marinade for Spicy Spatchcock Chicken
The marinade for this spatchcock chicken is –
- Spicy
- Flavourful
- Tangy
- Smooth
Ingredients
- Red Chillies. Use red chillies depending on your spice level and the quantity of the marinade you want to make. As I am using a chicken of about 1200 grams, the number of chillies is approx. 10 to 12. I prefer to use Kashmiri red chillies for their colour and low spice level.
- Coriander & Cumin Seeds. Coriander and cumin seeds add flavour to the marinade. I like to use 1 tbsp of coriander and 1 tsp of cumin seeds and this is just perfect.
- Ginger & Garlic. Ginger and garlic are essential in most Indian marinades. Apart from adding flavour they also help in tenderizing the meat. A few cloves of garlic, approx. 10 to 12, and an inch of ginger is just what I like to use in this marinade.
- Butter. When you add a tablespoon of butter while blending the marinade the skin turns crispy. Butter also imparts a smooth texture to the marinade thus making it easier to apply all over the spatchcock chicken.
- Vinegar or Lemon juice. Use a tablespoon of vinegar or lemon juice while blending the marinade. Do not skip this if you want to give a slight tang to your marinade.
- Yogurt. Apply this, along with some salt, all over the spatchcock chicken before you could add the marinade paste. Yogurt also helps in tenderizing the meat for quicker baking.
How to make Spatchcock Chicken in the Oven (Spicy Spatchcock Chicken Recipe)
Time needed: 45 minutes
Let’s know how to make delicious and spicy spatchcock chicken in the oven, in a few simple steps.
- Spatchcock the Chicken
To spatchcock, the chicken, place it on its back. With your kitchen scissors cut along the sides of the backbone from neck to tail. This will expose the cavity of the chicken. Now with a kitchen knife cut the breast bone to flatten the chicken. Flip the chicken over, skin side up and prep it for marination.
- Marinate the Spatchcock Chicken
Apply salt and yogurt to the chicken and set it aside till we get the marination ready. For the marination blend all the ingredients into a smooth paste with a little water, if needed. Apply the spicy marinade all over the chicken, and underneath the skin too. Then allow the chicken to rest in this marinade for at least an hour in the refrigerator.
– Red chillies
– Coriander & Cumin seeds
– Ginger & Garlic
– Butter
– Vinegar
- Bake the Spatchcock Chicken
Preheat your oven to 200 deg C. Bake the spatchcock chicken for approx. 45 to 50 minutes, basting with butter once or twice. The time taken for baking will depend on the size of the bird and the oven’s temperature. After 35 – 40 minutes keep a check on the oven to avoid over-baking. The Spicy Spatchcock Chicken Recipe is done. Allow the chicken to rest for at least 5 to 10 minutes before serving.
FAQs
Spatchcocking a chicken ensures even baking or roasting. The chicken lays flat and cooks evenly. Moreover, the cavity of the chicken is also exposed to the grill and cooks quickly.
A 1.2 kg bird takes approximately 45 to 50 minutes to bake at 200 deg C in a convection oven. Roast until the thermometer reads 70 deg C when inserted in the thickest part of the chicken. Do not over-bake the chicken or the breast will turn out dry.
Yes, a Spatchcock Chicken cooks about 25 to 30% faster than the traditional chicken and also ensures even cooking.
Serving Suggestions
Carve the Spicy Spatchcock Chicken and serve as an appetizer or starter. You could also serve this as a side dish with your meals.
Leftovers, if any, can make lovely sandwiches. Shred the chicken and top it on your bread with some coleslaw or plain mayonnaise.
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Spicy Spatchcock Chicken Recipe
Ingredients
- 1.2 Kgs Whole Chicken with skin
- 2 tbsp Yogurt
- Salt to taste
Marinade for the Chicken (to be blended to a smooth paste)
- 10 – 12 Kashmiri Red Chillies
- 12 cloves Garlic
- 1 inch Ginger
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tbsp Butter
- 1 tbsp Vinegar
Instructions
How to make Spatchcock Chicken in the Oven
- First, spatchcock the chicken by removing the backbone and cutting the breast bone. Lay the chicken flat on a tray.
- Blend the ingredients for marination to a smooth paste with 2 to 3 tbsp water
- Apply salt and yogurt to the spatcock chicken and set aside for 10 minutes. Then apply the marinade all over the chicken and underneath the skin. Marinate for at least one hour.
- Pre-heat the oven to 200 deg C and then place the spatchcock chicken with the skin side facing up. Bake for 45 to 50 minutes at 200 deg C.
- Allow the chicken to rest for 5 to 10 minutes before serving.
Notes
- Â To spatchcock, the chicken, cut the backbone on either side and then cut the breast bone.
- Apply marinade all over and underneath the skin and also on the cavity of the chicken.
- Baking time depends on the size of the chicken and also the temperature of your oven.