Name: Spatchcock Chicken with Maple-Tamarind Glaze
Total time: 80 min
Ingredients: 1 (4 pound) whole chicken, giblets removed; 0.75 teaspoon salt, divided; 2 tablespoons pure maple syrup; 1 teaspoon ancho chile powder; 1 teaspoon tamarind paste or concentrate (see Tip) or lime juice; 0.5 teaspoon garlic powder

Spatchcock Chicken with Maple-Tamarind Glaze

Removing the backbone from a whole chicken and flattening it—aka spatchcocking—helps it to roast in about half the time. Serve with grilled seasonal vegetables.

Breana Lai Killeen, M.P.H., RD

Published on May 26, 2021

Maple-&-Tamarind-Glazed Spatchcock Chicken — Photo: Blaine Moats

Active Time:

15 mins

Total Time:

1 hrs 20 mins

Servings:

Nutrition Profile:

Low Carbohydrate Low-Calorie Gluten-Free Egg Free Dairy-Free Nut-Free Soy-Free High-Protein

Jump to Nutrition Facts

Ingredients

1 (4 pound) whole chicken, giblets removed
¾ teaspoon salt, divided
2 tablespoons pure maple syrup
1 teaspoon ancho chile powder
1 teaspoon tamarind paste or concentrate (see Tip) or lime juice
½ teaspoon garlic powder

Directions

Position rack in lower third of oven; preheat to 475°F. Line a rimmed baking sheet with foil and place a wire rack on top; coat with cooking spray.
Thoroughly pat chicken dry with paper towels. Place breast-side down on a cutting board. Using kitchen shears, make a long cut along both sides of the backbone and remove it. Flip the chicken over. Using the heels of both hands, firmly press down on each breast to flatten the chicken as much as possible.
Loosen the skin over the breast and thigh meat and season under it with 1/2 teaspoon salt. Sprinkle 1/4 teaspoon salt over the skin. Transfer the chicken to the prepared rack, breast-side up.
Roast until an instant-read thermometer inserted in the thickest part of the breast registers 155°F, 45 to 55 minutes.
Whisk maple syrup, chile powder, tamarind (or lime juice) and garlic powder in a small bowl. Brush the chicken with the mixture. Continue roasting until the chicken reaches 165° and the glaze sets, about 5 minutes more. Let stand for 10 minutes before carving.

Tip

The go-to souring agent in Filipino cooking is tamarind. This tropical tree produces a sour-sweet fruit in a brown pod, with edible pulp. It's often sold in concentrate or pulp form. You can make your own "concentrate" by mixing 1/4 cup pulp and 1 cup hot water in a medium bowl. Let stand for 20 minutes. Break up the paste and mix it with the water with a fork. Pass the mixture through a fine sieve set over a bowl, pressing against the solids and scraping the underside of it to collect as much of the pulp as possible. Discard solids.

Nutrition Facts (per serving)

366	Calories
20g	Fat
5g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 366
% Daily Value *
Total Carbohydrate 5g	2%
Total Sugars 4g
Protein 39g	78%
Total Fat 20g	26%
Saturated Fat 5g	25%
Cholesterol 127mg	42%
Vitamin A 365IU	7%
Sodium 423mg	18%
Potassium 347mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.