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Spatchcocked Chicken with Bourbon Brown Sugar Glaze

This roasted spatchcocked chicken is seasoned with thyme, sage, & blood orange and smothered in sweet bourbon glaze.
Course Main Course
Cuisine American
Keyword bourbon, chicken, holiday, sage, thyme
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 425kcal


Dry Rub

  • 4 pound whole chicken
  • 2 ½ teaspoon salt
  • 2 teaspoon black pepper
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fresh thyme leaves only
  • Zest of 1 blood orange

Bourbon Brown Sugar Glaze

  • ½ cup brown sugar
  • ½ cup bourbon
  • 2 tablespoons soy sauce
  • 2 tablespoons unsalted butter
  • 1 teaspoon paprika


  • Spatchcock the chicken by removing the backbone and flattening out the breast bone and ribcage (see note).
  • Mix together the dry rub ingredients in a small bowl. Rub all over the whole chicken and let it rest. For best results, let it dry out in the fridge uncovered overnight, but in a pinch let it sit at room temperature for no more than half an hour.
  • Heat the oven to 425 degrees F. Arrange the chicken on a foil-lined baking sheet and cook for 40-50 minutes (until an internal temperature of 145-150 degrees F). Let it rest on a cutting board for 10 minutes.
  • As the chicken rests, make the Bourbon Brown Sugar Glaze. Melt the butter in a small pot over medium heat. Stir in the brown sugar, soy sauce, paprika, and bourbon. Cook until syrupy, about 10-15 minutes.
  • Carve the chicken and serve with a drizzle of glaze on each plate.


How to Spatchcock a Chicken: Lay the bird breast-side down on a clean cutting board. Starting at the tail end, use kitchen shears (or a sharp knife) to cut out the backbone. Flip the bird over, flatten it out, and apply pressure to the breast bone until you hear a pop.


Calories: 425kcal | Carbohydrates: 22g | Protein: 59g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 144mg | Sodium: 1384mg | Potassium: 62mg | Fiber: 1g | Sugar: 21g | Vitamin A: 7IU