To spatchcock (butterfly or flatten) a chicken: Turn chicken breast side down. Use kitchen shears or a sharp knife to remove the backbone by cutting along one side of the backbone, then the other side. Turn chicken breast-side up and using the palm of your hand press down firmly on the top of the breastbone to flatten so that the chicken lies flat with breasts and legs all on one level. Discard backbone or use to make soup/broth. Here’s a video on how to spatchcock a chicken. Shortcut: Buy a chicken already flattened or ask the butcher to do it.
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, brush on the teriyaki glaze and broil for a few minutes.
Store leftover chicken in for 2-3 days or frozen for 2-3 months in an airtight container or sealed bag (try to get as much air out as possible). Thaw in the fridge overnight and reheat on medium in the microwave or in a medium-heat oven.
Nutrition
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
ADVERTISEMENT
