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Grid Iron Meat

Spatchcock Chicken with Chilli & Honey Glaze

This sticky, spicy-sweet spatchcock chicken is a real crowd-pleaser — perfect for summer gatherings or cosy weekend roasts with a twist. Flattening the bird helps it cook evenly and quickly, with beautifully crisp skin and juicy meat. The glaze adds a glossy finish with just the right amount of kick.

INGREDIENTS
  • 1 whole chicken (about 1.5kg), spatchcocked
  • 2 tbsp olive oil
  • Sea salt and cracked black pepper

For the glaze:

  • 3 tbsp runny honey
  • 1 tbsp chilli sauce (e.g. sriracha or hot pepper sauce)
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 2 garlic cloves, finely grated
  • Zest and juice of 1 lime
METHOD

To spatchcock the chicken: Place the whole bird breast-side down on a chopping board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten the bird. Trim any excess skin or cartilage if needed.

  1. Preheat the oven to 200°C (fan) / 220°C / Gas Mark 7.
  2. In a small bowl, mix all the glaze ingredients until combined.
  3. Pat the chicken dry and season well on both sides with salt and pepper. Rub with olive oil.
  4. Place the chicken skin-side up on a lined baking tray or roasting tin. Roast for 25 minutes.
  5. Remove from the oven and generously brush the glaze over the chicken.
  6. Return to the oven and roast for another 15–20 minutes, brushing again halfway, until the skin is deep golden and sticky, and the internal temperature is at least 75°C.
  7. Rest for 10 minutes before carving. Spoon any tray juices over the carved meat.

Multi-Cooker Option (Ninja Foodi)

  • Use the Bake/Roast setting at 180°C.
  • Cook the chicken for 30 minutes skin-side up.
  • Brush with glaze and Air Crisp at 200°C for 8–10 minutes until sticky and golden.
  • Internal temp should reach 75°C in the thickest part of the thigh.

Kamado Grill Method

  • Set up the Kamado for indirect cooking at 180–200°C with the deflector plate in place.
  • Place the spatchcock chicken skin-side up on the grill grate.
  • Close the lid and cook for 35–40 minutes with the vents adjusted for steady heat.
  • Brush with glaze and continue cooking for another 10–15 minutes, brushing once more halfway through.
  • Optionally remove the deflector plate for the last 5 minutes to crisp the skin over direct heat.
  • Ensure the thickest part of the thigh reaches 75°C. Rest before carving.

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Whole Yorkshire free range chicken ready for roasting

Yorkshire Free Range Chicken

Yorkshire Free Range Whole Chicken – Approximately 1.6kg

A whole free-range chicken from Yorkshire, ideal for a traditional Sunday roast or family meal. Approximately 1.6kg (natural variation applies) and generally serves four. Roast whole, joint for individual dishes or use the remaining bones to make stock.

£14.56

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Sides:

  • Grilled Corn with Lime Butter – Charred corn on the cob brushed with a mix of lime zest, butter, and sea salt.
  • Herbed Couscous Salad – Fluffy couscous tossed with chopped parsley, mint, red onion, and cucumber.
  • Sweet Potato Wedges – Roasted in the oven with cumin and smoked paprika until golden and tender.
  • Crispy Garlic Potatoes – Small potatoes smashed and roasted with olive oil and garlic until crisp.
  • Tomato & Avocado Salsa – Diced tomato, avocado, red onion, and coriander dressed in lime juice.
  • Chilli-Spiced Slaw – Finely shredded cabbage with a creamy yoghurt-lime dressing and a touch of chilli.

Matches:

  • Coriander (fresh) – Stir into sides or sprinkle over before serving.
  • Mint yoghurt – Cooling, fresh contrast to the heat of the glaze.
  • Lime wedges – Serve alongside to freshen each bite.
  • Pickled red onions – Add acidity and crunch.
  • Flatbreads or warm pitta – Ideal for scooping and wrapping bites.
  • Crumbled feta or grilled halloumi – A salty counterpoint to the sweet glaze.

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Preparation Time: 15 minutes (plus optional 30 mins for bringing chicken to room temperature)
Cooking Time: 40–45 minutes plus 10 minutes resting

Hot Tips

  • Let the chicken sit at room temperature for 30 minutes before cooking to ensure even roasting.
  • For the crispiest skin, dry the bird thoroughly with kitchen paper before seasoning.
  • Use a roasting rack or a bed of thick-cut onion slices to lift the chicken and allow air to circulate for even browning.
  • Brushing the glaze on in layers helps build a thick, sticky coating without burning.
  • Save any leftover glaze and combine it with pan juices for a quick sauce or drizzle.

Pairings

Red Wine:

  • Grenache – Soft and fruity with a hint of spice to echo the glaze.
  • Zinfandel – Bold and jammy, stands up to heat and sweetness.
  • Tempranillo (Joven style) – Juicy and fresh, great with grilled dishes.
  • Lambrusco (dry) – Light sparkle and tang that refreshes.

White Wine:

  • Off-Dry Riesling – Floral, slightly sweet and acidic; balances chilli.
  • Chenin Blanc – Honeyed and rounded; perfect with roasted flavours.
  • Viognier – Stone fruit and spice; rich enough to match the glaze.
  • Gewürztraminer – Aromatic and lush, ideal for spicy dishes.

Beer & Cider:

  • Citrusy Pale Ale – Zesty bitterness complements glaze.
  • Pilsner – Clean, crisp, refreshing contrast.
  • Amber Ale – Rich and toasty, good with caramelised edges.
  • Dry West Country Cider – Appley and clean; great with sweet-spicy chicken.

Non-Alcoholic:

  • Sparkling Limeade – Tart and fizzy to cut the richness.
  • Ginger & Mint Spritz – Refreshing and lightly spiced.
  • Hibiscus Iced Tea – Vibrant and floral; ideal for summer.
  • Chilled Coconut Water with Lime – Hydrating and cooling with tropical vibes.

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