Teriyaki Spatchcock Chicken with Spicy Ginger Zucchini Pickles
Teriyaki Spatchcock Chicken with Spicy Ginger Zucchini Pickles
Ingredients
For the Teriyaki Marinade
- 6 garlic, cloves, smashed
- 1/4 cup brown sugar, packed
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/3 cup mirin, or dry white wine
- 1 lemon, juiced
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry ginger
For the Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked
For Serving
- 1 batch spicy ginger zucchini pickles, prepared separately
Instructions
- 1
Prepare the marinade bag: Take a gallon-sized resealable plastic bag and fold the collar inside out to make it easier to fill without getting mess on the zipper.
⏱️ 1 min
- 2
Combine marinade ingredients: Add the smashed garlic cloves, brown sugar, vegetable oil, soy sauce, mirin (or dry white wine), juice from one lemon, black pepper, onion powder, and dry ginger to the prepared bag. Seal the bag and shake gently to combine all the marinade ingredients.
⏱️ 5 min
- 3
Spatchcock the chicken: Using kitchen shears or a sharp knife, remove the backbone from the whole chicken. Flip the chicken over and press down firmly on the breastbone to flatten it completely.
⏱️ 5 min
- 4
Marinate the chicken: Wash your hands thoroughly. Open the marinade bag, flip the collar back in, and carefully place the spatchcocked chicken into the bag. Squeeze out as much air as possible and seal the bag. Place the sealed bag on a plate or half-sheet tray to catch any potential leaks. Marinate in the refrigerator for at least 1 hour, or up to 4 to 6 hours. Flip the bag halfway through the marinating time to ensure even coating.
⏱️ 60 min
- 5
Preheat oven and prepare for roasting: Preheat your oven to 375°F. Remove the chicken from the marinade bag. Strain the marinade through a fine-mesh sieve into the bottom of a half-sheet pan, discarding any solids like garlic or lemon pieces that could burn during roasting. Place the spatchcocked chicken, skin-side up, directly on the half-sheet pan with the strained marinade pooling beneath it.
⏱️ 5 min•🌡️ 375
- 6
Roast the chicken: Place the chicken in the preheated oven and roast for approximately 30 to 40 minutes.
⏱️ 35 min•🌡️ 375
- 7
Baste the chicken: Every 15 to 20 minutes during roasting, carefully spoon the reduced marinade from the bottom of the pan over the chicken. This will keep the chicken moist and build layers of flavor.
- 8
Check for doneness: Continue roasting until the internal temperature of the thickest part of the chicken (usually the thigh) reaches 150-155°F when measured with a meat thermometer. The temperature will rise a few degrees as it rests.
⏱️ 1 min
- 9
Rest and serve: Remove the chicken from the oven and let it rest for 5-10 minutes before carving. Serve the chicken with the reduced pan sauce and the spicy ginger zucchini pickles (prepared separately).
⏱️ 10 min - 10
Grilling option: If grilling, strain the marinade into a small saucepan and bring it to a simmer over medium heat for 5 minutes to disinfect. Grill the spatchcocked chicken over medium-high heat, basting occasionally with the disinfected marinade (do not use the same spoon for raw chicken and marinade).
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Spatchcock Chicken with Spicy Ginger Zucchini Pickles
Ingredients
For the Teriyaki Marinade
- 6 garlic, cloves, smashed
- 1/4 cup brown sugar, packed
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/3 cup mirin, or dry white wine
- 1 lemon, juiced
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry ginger
For the Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked
For Serving
- 1 batch spicy ginger zucchini pickles, prepared separately
Instructions
- 1
Prepare the marinade bag: Take a gallon-sized resealable plastic bag and fold the collar inside out to make it easier to fill without getting mess on the zipper.
⏱️ 1 min - 2
Combine marinade ingredients: Add the smashed garlic cloves, brown sugar, vegetable oil, soy sauce, mirin (or dry white wine), juice from one lemon, black pepper, onion powder, and dry ginger to the prepared bag. Seal the bag and shake gently to combine all the marinade ingredients.
⏱️ 5 min - 3
Spatchcock the chicken: Using kitchen shears or a sharp knife, remove the backbone from the whole chicken. Flip the chicken over and press down firmly on the breastbone to flatten it completely.
⏱️ 5 min - 4
Marinate the chicken: Wash your hands thoroughly. Open the marinade bag, flip the collar back in, and carefully place the spatchcocked chicken into the bag. Squeeze out as much air as possible and seal the bag. Place the sealed bag on a plate or half-sheet tray to catch any potential leaks. Marinate in the refrigerator for at least 1 hour, or up to 4 to 6 hours. Flip the bag halfway through the marinating time to ensure even coating.
⏱️ 60 min - 5
Preheat oven and prepare for roasting: Preheat your oven to 375°F. Remove the chicken from the marinade bag. Strain the marinade through a fine-mesh sieve into the bottom of a half-sheet pan, discarding any solids like garlic or lemon pieces that could burn during roasting. Place the spatchcocked chicken, skin-side up, directly on the half-sheet pan with the strained marinade pooling beneath it.
⏱️ 5 min•🌡️ 375 - 6
Roast the chicken: Place the chicken in the preheated oven and roast for approximately 30 to 40 minutes.
⏱️ 35 min•🌡️ 375 - 7
Baste the chicken: Every 15 to 20 minutes during roasting, carefully spoon the reduced marinade from the bottom of the pan over the chicken. This will keep the chicken moist and build layers of flavor.
- 8
Check for doneness: Continue roasting until the internal temperature of the thickest part of the chicken (usually the thigh) reaches 150-155°F when measured with a meat thermometer. The temperature will rise a few degrees as it rests.
⏱️ 1 min - 9
Rest and serve: Remove the chicken from the oven and let it rest for 5-10 minutes before carving. Serve the chicken with the reduced pan sauce and the spicy ginger zucchini pickles (prepared separately).
⏱️ 10 min - 10
Grilling option: If grilling, strain the marinade into a small saucepan and bring it to a simmer over medium heat for 5 minutes to disinfect. Grill the spatchcocked chicken over medium-high heat, basting occasionally with the disinfected marinade (do not use the same spoon for raw chicken and marinade).