How To Make Spatchcock Chicken With Pineapple And Habanero Pepper Glaze//@MasofsKitchen

habanero pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños are milder and more widely available, while serrano peppers provide a similar heat level.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often cheaper than whole chickens.

Clean the whole chicken with lemon juice.

Remove excess fat from the chicken.

Use kitchen shears to cut out the backbone of the chicken, saving it for chicken stock.

Break the chicken to lay it flat on its back.

Prepare the dry rub by mixing rosemary, onion powder, garlic powder, paprika powder, chicken seasoning, all-purpose seasoning, black pepper, salt, and olive oil in a bowl.

Rub the spice mixture all over the chicken, ensuring every part is covered.

Lift the skin of the chicken carefully and rub some spices underneath the skin.

Prepare a baking tray with potatoes, carrots, and onions, rubbing leftover spices on them and adding salt.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Blend pineapple, spring onions, and habanero pepper into a fine puree for the glaze.

Add mustard, oyster sauce, and tomato ketchup to the glaze mixture and mix well.

Bake the chicken in the oven for 30 minutes.

After 30 minutes, apply the glaze on top of the chicken and return it to the oven for another 20 minutes.

After 20 minutes, check the chicken; it should be juicy and beautifully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary