Spatchcock Sticky Mango Chutney Chicken

by Nanny Bubby

Spatchcock!!!! What????? What is that, right? I know, I myself only came to know this term in the last year! Turns out this form of cooking a chicken has been around since the 17th century! The technique is meant to allow a whole chicken to cook evenly during the cooking process. Adding this marinade to the technique makes a delicious, evenly cooked whole roast chicken. Enjoy!

Total Time:

1 hour 30 minutes




  • 1 whole chicken
  • 1 Tbsp. Olive oil
  • 1 red onion finely minced in a food processor
  • 2 garlic cloves finely minced in a food processor
  • 1 ½ tsp. good curry powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. grated fresh ginger
  • 1 tsp. orange zest
  • 2 Tbsp. fresh squeezed orange juice
  • 1 tsp. kosher salt
  • 1 6 oz. jar mango chutney room temperature


  • Pre heat oven to 400 degrees
  • Cut the back out of the chicken from tail to neck with a pair of good poultry shears. Then cut the breast bone enough so you can spread the chicken out flat onto the pan.
  • (hint: wearing plastic gloves will help keep the shears from slipping out of your hands during the cutting process. Provides for a stronger grip.
  • Heat the oil in a skillet over medium-high heat. Add the onion and cook until it is soft and starting to brown about 3-4 minutes. Add the garlic and let cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
  • Combine all of the ingredients except the mango chutney into a glass bowl with the onions and garlic and mix well. Then add the mango chutney and fold into the ingredients being sure that you are evenly making a thick paste with all of the ingredients.
  • Salt the underside of the chicken and place on a sheet pan or roasting pan. Blot the skin of the chicken with a paper towel so it is dried well making it easier for the skin to crisp up during the baking process.
  • Begin by salting the skin and then take your mango paste and begin to spread all over the chicken with about ¾ of the paste. Use the remaining ¼ of paste to place under the skin in a thin layer to add extra flavor. (do not place any paste on the underside of the chicken)
  • Place into the oven for 55 minutes or until the thick thigh meat registers 165 degrees on an insta read thermometer. Enjoy!


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