Spatchcock Roast Chicken with Teriyaki Glaze
If you like sweet, spicy, orange, garlic, ginger and soy flavors, you will love this deliciously saucy spatchcock roast chicken with teriyaki glaze. It makes a lovely Friday night or holiday dinner.
Servings (change as needed): 4
- 1 whole chicken 3-4 lbs (1.36-1.81 kg), spatchcocked/butterflied Note 1 (I like to use kosher chicken, but any roasting chicken will work fine)
- 2 tablespoon cornstarch
- Garnish: chopped parsley, green onion or pea shoots and grated orange zest if desired
Orange Teriyaki Marinade/Sauce
- 1/3 cup soy
- 1/2 cup water
- 2 oranges, juice (1/2 cup) and zest (2 teaspoons) Note 2 1 tsp zest for marinade; reserve other tsp for garnish
- 1/2 cup brown sugar, Note 3
- 1 tablespoon honey
- 2 teaspoon grated fresh ginger
- 2 teaspoon minced garlic
- 1 1/2 teaspoon sriracha hot sauce (for mild spice) or more to taste
- salt and pepper to taste
HEAT OVEN TO 400F. Line roasting pan with foil (for easy clean up) and spray with oil.
MARINATE CHICKEN: Place all marinade ingredients (except 1 teaspoon of orange zest) in a large ziploc bag and squish to combine. Add spatchcocked chicken, seal bag and massage to coat well. Marinate for 4-6 hours or overnight in fridge or, quicker, at room temperature for 30 minutes.
ROAST CHICKEN: Remove chicken from marinade, pat dry with a paper towel and place on roasting pan. Pour marinade into a small saucepan and set aside. Lightly sprinkle the chicken with salt. Roast for 30-40 minutes, depending on size of chicken. Instant thermometer should read 150F in thickest part of breast. You will finish cooking in broiler. Remove chicken from oven. Pour off grease from pan. (At this point, you can make the glaze and do the final steps just before you're ready to serve.)
MAKE TERIYAKI GLAZE/SAUCE: While chicken is roasting, whisk cornstarch into marinade in saucepan. Bring marinade to a boil and boil for 2 minutes until sauce is thickened. Lower heat and cook for another 2 minutes. If glaze is too thick, add a bit of water. Brush some of glaze over roasted chicken. Reserve remaining 1/2-3/4 cup to pass with the chicken later.
BROIL CHICKEN WITH GLAZE FOR 4-6 MINUTES: Turn oven to Broil. Place oven grill 10-12 inches from broiler (top of the oven). Return glazed chicken to oven. Broil for 4-6 minutes until browned on top (be careful not to let it burn). Chicken should read 155F in the breast or 165F in the thigh with instant thermometer when done.
CUT AND SERVE: Transfer chicken to cutting board. Brush with more glaze. Let chicken rest 5-7 minutes. Cut into quarters or eighths. Garnish with remaining orange zest and chopped green onions or parsley and serve. Drizzle on extra sauce or pass it on the side. Serve from cutting board or move to a platter.
Nutrition values are estimates based on 1/4 chicken of 3.5 lbs.
- To spatchcock (butterfly or flatten) a chicken: Turn chicken over, breast side down. Using a sharp kitchen scissors, remove the backbone by cutting along the length of the backbone on one side, then the other. Turn the chicken over and press down hard so that the chicken lies flat with breasts and legs all on one level. Discard backbone or use to make soup/broth. Video on video on how to spatchcock a chicken. Shortcut: Buy a chicken already flattened/butterflied/spatchcocked.
- Instead of orange juice: use pineapple or apple juice. Skip the zest.
- Brown sugar substitute: You can use 6 tbsp honey or maple syrup instead.
- Make Ahead: The chicken can be prepared and marinated a day ahead. You can also roast the chicken an hour ahead and cover it with foil to keep warm. Then just before serving, glaze and broil it for a few minutes.
Calories: 588kcal | Carbohydrates: 44g | Protein: 37g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 375mg | Potassium: 543mg | Fiber: 2g | Sugar: 38g | Vitamin A: 491IU | Vitamin C: 41mg | Calcium: 100mg | Iron: 2mg