Grilled Atchar Spatchcock Chicken

This spicy mango atchar-rubbed spatchcock chicken is the weekend lunch option you've been looking for. Spatchcocking a chicken ensures that the bird cooks quickly and more evenly
Grilled Atchar Spatchcock Chicken
ITP Images
Grilled Atchar Spatchcock Chicken
September 02, 2019
Level Intermediate
Preparation Time 5 minutes
Cooking Time 1 hour
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1 whole chicken
300g spicy mango atchar, plus extra to serve
Olive oil, for drizzling
spinneysFOOD Fresh Coriander, for garnishing


  • 1

    Spatchcock the chicken by using poultry scissors to cut out the back bone. Using the palm of your hand, press firmly on the chicken to flatten it out.

  • 2

    Rub the chicken with the atchar and drizzle with the olive oil.

  • 3

    Place the chicken on a grid over medium-hot coals and cook, turning every 20 minutes, for 1 hour or until the juices run clear when a skewer is inserted into the breast.

  • 4

    Serve the chicken with extra atchar and fresh coriander.


TOP TIP: If the mango atchar is chunky, blitz it in a blender until smooth and then use it according to the recipe.


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