Honey-masala spatchcock chicken

A whole roast chicken on a mango salad

Try this recipe for honey-masala spatchcock chicken, then check out our video guide on how to spatchcock a chicken and also try more roast chicken recipes.

Something quite magical happens with you combine sticky-spicy, salty-sweet and zesty-tangy in the same dish. The amchoor dried mango powder is the secret ingredient here, it gives a sour tartness that makes all of the other flavours in the chicken and mango-corn salad really zing.

  • 100
  • Total time 1 hours 20 minutes
  • Note + Brining
  • Difficulty A little effort


  • whole chicken 1.5kg
  • garlic 4 cloves, crushed
  • lemon juice 8 tbsp
  • green cardamom pods 10, seeds crushed to a powder
  • runny honey 4 tbsp
  • garam masala 3 tsp
  • ground turmeric 2 tsp
  • lemons 2, zested
  • hot chilli powder ½ tsp
  • olive oil 4 tbsp
  • black peppercorns ground to make 1 tsp
  • unsalted butter 60g
  • ground cinnamon 1½ tsp
  • cayenne pepper ¼ tsp
  • amchoor (dried mango powder) 2 tbsp
  • soft light brown sugar 2 tbsp
  • apple cider vinegar 1½ tbsp
  • corn cobs 2
  • mangoes 2, peeled, stoned and cubed
  • red onion ½, finely chopped
  • red chilli 1, chopped, plus extra to serve
  • lime 1, zested and juiced


  • Step 1

    Make the brine by whisking all the ingredients with 1.5 litres of water and 2 tsp of fine sea salt. To spatchcock the chicken, use a pair of kitchen scissors or a sharp knife to cut along either side of the backbone, then turn the chicken breast-side up on a board and push down with your palm to flatten. Put the chicken in a large container or bowl, pour over the brine and leave for 45 minutes.

    Step 2

    Heat the oven to 200C/fan 180C/gas 6. Whisk together all the ingredients for the glaze, plus 1 tsp of fine sea salt. Drain the brine from the chicken and pat dry with kitchen paper. Transfer the chicken to a roasting tin. If you like, push metal skewers through the legs and into the breasts of the chicken at diagonals to help it keep its shape. Brush two-thirds of the glaze all over the chicken, making sure it has an even layer, then cover with foil and roast for 30 minutes.

    Step 3

    Remove the foil from the chicken and turn up the heat to 220C/ fan 200C/gas 7. Brush over the rest of the glaze and roast for a further 20-30 minutes, basting every 5 minutes, until the chicken is cooked through and lightly charred. Cover and leave to rest for 15 minutes.

    Step 4

    For the corn and mango, heat the butter in a pan with the cinnamon, cayenne, amchoor, sugar, apple cider vinegar and 1 tsp of fine sea salt, stirring until the sugar and salt have dissolved. Remove from the heat and set aside.

    Step 5

    Heat the grill to high and grill the corn cobs for 10-12 minutes, turning frequently, until evenly cooked. Carefully slice the kernels off the cobs using a sharp knife, and tip onto a baking tray. Pour over the spiced butter and toss together, spreading the corn out into a single layer. Grill for 10-15 minutes until the corn is starting to caramelise and blacken slightly at the edges.

    Step 6

    Tip the mango, red onion, chilli and grilled corn into a large bowl. Squeeze over the lime juice, add the lime zest and toss to combine. Top the corn and mango with more red chilli and serve alongside the roasted honey-masala chicken.

*This recipe is gluten free according to industry standards

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[image id=”77339″ size=”landscape_thumbnail” align=”none” title=”Kung Pao Chicken Recipe” alt=”Kung Pao Chicken Recipe” classes=””]

Nutritional data

  • kcals 814
  • fat 47.2g
  • saturates 15.8g
  • carbs 45.3g
  • sugars 41.7g
  • fibre 4.1g
  • protein 49.8g
  • salt 3.7g

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