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CORONATION CHICKEN
A whole spatchcocked chicken, marinated in a rich, smoky curry-spiced yoghurt, then barbecued until golden, blistered and juicy. Topped with a warm, tangy Coronation glaze and finished with a jewel-studded crown of pomegranate seeds, toasted almonds and coriander.
Course: Main Course
Cuisine: british
Keyword: british, chicken, CORONATION
Author: jacksmeatshack
Ingredients
For the Chicken:
  • 1 whole chicken spatchcocked
  • 2 tbsp olive oil
  • Salt & pepper
  • 1 tsp turmeric
  • 1 tsp mild curry powder
  • Zest of 1 lemon
For the Coronation Glaze:
  • 4 tbsp mayonnaise
  • 2 tbsp mango chutney
  • 1 tsp mild curry powder
  • 1 tsp smoked paprika
  • 1 tbsp sultanas finely chopped
  • 1 tbsp lemon juice
  • Splash of water to loosen
  • Optional: pinch of cayenne for kick
To Garnish:
  • Fresh coriander
  • Toasted almonds
  • Extra mango chutney on the side
Instructions
  1. Preheat the grill to 200°C and set up for two zone cooking.
  2. Rub the spatchcocked chicken all over with olive oil, turmeric, curry powder, lemon zest, salt and pepper. Allow to marinate for 2 hours.
  3. Place the bird crown-side up and roast, lid closed, for 1 hour, turning once. Baste with any juices.
  4. In a bowl, mix all glaze ingredients until smooth. Loosen with water to a brushable consistency.
  5. In the final 15 minutes, generously brush the chicken with the coronation glaze. Let it caramelise slightly, watching for burning.
  6. Rest for 10 mins before scattering with coriander and almonds. Serve with thickly sliced buttered doorstop bread for the ultimate British sandwich.