This is a really simple way of adding fabulous flavour to chicken, and when you spatchcock you create a more level playing field giving you a more consistent and slightly quicker cook.
I love compound butters. They’re so handy to have in the fridge or freezer for adding to grilled meats, vegetable dishes etc. I also happen to adore sriracha, and drizzle it on pretty much everything (within reason). It has a great flavour as well as heat, and so I wanted to see how it would work when added to butter.
I usually roast my chickens whole, with some herbs, lemon and garlic in the cavity and plenty of salt and pepper on the skin. Rather boring, but still producing a perfectly delicious roast chicken with great flavour. After opting to spatchcock this bird however, my mind has been changed. This produced the best roast chicken I’ve had for a very long time. As it turned out it’s completely family friendly too, as the heat from the sriracha is calmed by the dairy element of the butter while still giving you all that great flavour. That’s a win in my eyes.
If you’ve never spatchcocked a chicken, here’s a great video tutorial from Scott Rea on how to spatchcock a chicken.
1 whole chicken
250g salted butter at room temperature (I used smoked butter, but regular is just fine)
3 tbsp sriracha chilli sauce
1 tbsp soft light brown sugar
1 tbsp garlic granules
Zest of a lemon and juice of half
A really good pinch of salt
2 heaped tbsps finely chopped fresh coriander
Combine the butter, sriracha, sugar, garlic granules, lemon zest, juice and salt by beating together. Use a wooden spoon or a food mixer, but make sure that all the ingredients are really well combined. Mix in the coriander so that it’s well dispersed. We won’t be using all of the butter in this recipe, but the remainder is great for having in the fridge.
Loosen the skin on the chicken breasts and legs by gently teasing it from the meat with your fingers. This will create cavities for the butter to sit in, basting the chicken from within as it cooks. So make sure you loosen all of that skin.
Take 4 desert spoons of the butter and insert a spoon full into each cavity (2 breasts and 2 legs). Smoosh the butter out under the skin so that each quarter has an even layer. Rub a little more of the butter over the skin and sprinkle with plenty of salt and freshly ground black pepper.
Set up the BBQ for indirect cooking at 180 – 200˚c. I popped on a small chunk of maple wood at the start of the cook which adds a beautiful colour and flavour.
Roast your chicken until the internal temperature at the thickest part of the breast hits 74˚c and let it continue to cook for a few minutes more. An instant read thermometer is a great piece of equipment to have for this.
Serve however you want to. We had ours with a green salad and some crusty bread. Try experimenting with different flavours of compound butters, for example a garlic and herb butter is very versatile.