Sweet Chili Spatchcock Chicken Recipe
This Sweet Chili Chicken is roasted spatchcock-style for crispy skin, juicy meat, and tasty flavour in every bite. Learn how to spatchcock a chicken while making a dish that’s perfect for weeknight dinners or a show-stopping weekend meal.
Servings: 6 servings
Equipment
- Kitchen Shears to spatchcock (remove the backbone) and flatten the chicken.
- Large baking sheet or roasting pan to hold the chicken flat while roasting.
- Meat Thermometer to ensure chicken cooks to a safe 165°F.
- Basting Brush for brushing on the glaze during roasting.
Ingredients
- 1 whole Chicken
- 3 tbsp Olive Oil
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 3 tsp Paprika
- Salt and Black Pepper to taste
Sweet Chili Glaze
- 1/2 cup Sweet Chili Sauce store-bought or homemade
- 4 cloves Garlic
- 1 tsp Fresh Ginger grated
- 1-2 tbsp Honey
- 1 tbsp Soy Sauce
- 2 tsp Rice Vinegar
- 1 tsp Fresh Lime Juice
Cornstarch Slurry
- 2 tsp Cornstarch
- 4 tsp Cold Water
Instructions
- Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone to flatten.
- Rub chicken all over with olive oil, then season evenly with garlic powder, onion powder, paprika, salt and pepper.
- In a small saucepan, whisk together sweet chili sauce, honey, soy sauce, fresh lime juice, garlic and ginger. Simmer 3–4 minutes until slightly thickened. If you prefer a thicker glaze, whisk in cornstarch slurry and simmer 1 more minute.
- Preheat oven to 425°F (220°C). Place chicken skin-side up on a large baking sheet or roasting pan. Roast 40–45 minutes, then pour on the sweet chili glaze during the last 10 to 15 minutes, until internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Remove chicken from oven and rest 10 minutes before carving. Drizzle with extra glaze if desired and serve.
Notes
Tips for Success
- High heat = crispy skin – roasting at 425°F ensures golden, crispy skin.
- Glaze at the end – brush glaze in the last 10–15 minutes so sugars don’t burn.
- Use a thermometer – don’t guess; check the thickest part of the thigh for doneness.