SPATCHCOCK ROAST CHICKEN WITH TERIYAKI GLAZE

Prep time
15min
Cook time
70min
Serves
4

This easy recipe is big on Japanese-inspired umami flavours!

Ingredients:

  • 1 x whole chicken
  • 60g teriyaki sauce, store-bought or homemade
  • 2 garlic cloves, finely grated
  • 1 thumb ginger, finely grated
  • juice of 1 orange
  • juice of 1 lemon
  • 10-15ml hot sauce
  • 15ml honey
  • 1 spring onion, thinly sliced
  • 5g coriander leaves
  • salt and pepper

Method:

  • Preheat the oven to 180°
  • To prepare the chicken, place the chicken on a chopping board, breast down. Using sharp scissors, cut down both sides of the back bone. Discard the bone. Turn the chicken over, and press down to flatten it.
  • Place the chicken on a baking tray and season generously with salt and pepper.
  • Roast in the oven for 50 minutes.
  • Put the teriyaki sauce, garlic, ginger, orange juice, lemon juice, hot sauce, and honey in a pot over medium-high heat. Allow to simmer for about 10 minutes, until thickened.
  • After the 50 minutes, remove the chicken from the oven. Baste with half the teriyaki glaze.
  • Return the chicken to the oven for a further 10 minutes. Brush over the remaining glaze and return to the oven for a further 10 minutes, or until cooked through.
  • Serve the chicken hot, garnished with the spring onion and coriander.