Honey-Mustard Glazed Spatchcocked Chicken

Discover a new way to prepare chicken and innovate your lunches. It is very easy, it will save you a lot of time and you can save it for later.

Take note of this Honey-Mustard Glazed Spatchcocked Chicken recipe to fill your days with flavor and eat like royalty. 

Ingredients:

Whole chicken, 3-4 pounds

Ingredients for glaze:

4 tbsp Honey

2 tbsp Coarse Mustard (Ground)

1/4 tsp Red pepper flakes

1/2 tsp Tamari

Instructions:

Step 1. Preheat oven to 450 degrees.

Step 2. Place chicken, breast side down, on a cutting board. With a heavy knife, cut out the backbone, cutting down one side then the other. You want to end up removing a strip roughly 3/4” to 1” wide.

Step 3. Flip the chicken over so the breast is up and carefully pull the cut edges open, pushing down firmly once the cavity is spread. The idea is to flatten the chicken so that it can cook quickly, and evenly.

Step 4. Salt and pepper the entire bird, then place breast side up on a shallow roasting pan.

Step 5. To make the glaze, simply combine the ingredients and whisk until smooth.

Step 6. Bake until the thighs reach 155 degrees – about 40-55 minutes depending on the size of the chicken- liberally brush the entire top of the bird with the glaze.

Step 7. Continue baking until thighs reach 165 degrees.

Step 8. Let chicken rest for about 10 minutes before carving.

Honey-Mustard Glazed Spatchcocked Chicken

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Take note of this Honey-Mustard Glazed Spatchcocked Chicken recipe to fill your days with flavor and eat like royalty.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

• Whole chicken, 3-4 pounds

Ingredients for glaze:

• 4 tbsp Honey
• 2 tbsp Coarse Mustard (Ground)
• 1/4 tsp Red pepper flakes
• 1/2 tsp Tamari

Instructions

1. Preheat oven to 450 degrees.
2. Place chicken, breast side down, on a cutting board. With a heavy knife, cut out the backbone, cutting down one side then the other. You want to end up removing a strip roughly 3/4” to 1” wide.
3. Flip the chicken over so the breast is up and carefully pull the cut edges open, pushing down firmly once the cavity is spread. The idea is to flatten the chicken so that it can cook quickly, and evenly.
4. Salt and pepper the entire bird, then place breast side up on a shallow roasting pan.
5. To make the glaze, simply combine the ingredients and whisk until smooth.
6. Bake until the thighs reach 155 degrees - about 40-55 minutes depending on the size of the chicken- liberally brush the entire top of the bird with the glaze.
7. Continue baking until thighs reach 165 degrees.
8. Let chicken rest for about 10 minutes before carving.