Ingredients
Units
Scale
- 3 1/2 lb. chicken, spatchcocked
- 1 piece of parchment paper
For the Rub:
- 1 tsp. sugar
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. salt
- 3 tsps. vegetable oil
For the Orange Marmalade BBQ Sauce:
- 3 tbs. orange marmalade
- 2 tsps. chili paste
- 1 tsp. fish sauce
- 1 tsp. balsamic vinegar
- 1 tsp. sesame oil
Instructions
- In a small bowl, mix all the ingredients for the dry rub. Set aside.
- Next, in a separate bowl, combine the ingredients for the BBQ sauce. Set aside.
- Clean the chicken, inside and out, and pat dry then spatchcock it.
- Place a piece of parchment paper in a large cast iron frying pan and place the prepared chicken on the parchment.
- Rub the skin of the chicken with the prepared rub.
- Preheat Oven 375 degrees F.
- Place the chicken in the oven for 30-35 minutes, then remove from the oven and brush with the prepared bbq sauce.
- Return the chicken back to the oven and cook for another 20-25 minutes. Remove again and brush once more with the remaining bbq sauce.
- Place the chicken back in the oven for an additional 10-12 minutes, until the chicken is a beautiful golden color and the internal temperature reads 160 degrees F. with an instant read thermometer. (Please note, that the cooking time depends on the size of the chicken and the range of your oven).
- Let the chicken rest for about 10-12 minutes before carving it.
Notes
Make a second batch of bbq sauce to serve at the table with the chicken. It also makes a nice dipping sauce for veggies or drizzled over rice.
**Do Not use the bbq sauce that was used for brushing the undercooked chicken, please discard that sauce!
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Bake
