Try this recipe for honey-masala spatchcock chicken, then check out our video guide on how to spatchcock a chicken, see our spatchcock poussin recipe and also try more roast chicken recipes.

Something quite magical happens with you combine sticky-spicy, salty-sweet and zesty-tangy in the same dish. The amchoor dried mango powder is the secret ingredient here, it gives a sour tartness that makes all of the other flavours in the chicken and mango-corn salad really zing.


  • 1.5kg whole chicken


  • 4 cloves garlic, crushed
  • 8 tbsp lemon juice
  • 10 green cardamom pods, seeds crushed to a powder


  • 4 tbsp runny honey
  • 3 tsp garam masala
  • 2 tsp ground turmeric
  • 2 lemons, zested
  • ½ tsp hot chilli powder
  • 4 tbsp olive oil
  • ground to make 1 tsp black peppercorns


  • 60g unsalted butter
  • 1½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 2 tbsp amchoor (dried mango powder)
  • 2 tbsp soft light brown sugar
  • 1½ tbsp apple cider vinegar
  • 2 corn cobs
  • 2 mangoes, peeled, stoned and cubed
  • ½ red onion, finely chopped
  • 1 red chilli, chopped, plus extra to serve
  • 1 lime, zested and juiced


  • STEP 1

    Make the brine by whisking all the ingredients with 1.5 litres of water and 2 tsp of fine sea salt. To spatchcock the chicken, use a pair of kitchen scissors or a sharp knife to cut along either side of the backbone, then turn the chicken breast-side up on a board and push down with your palm to flatten. Put the chicken in a large container or bowl, pour over the brine and leave for 45 minutes.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Whisk together all the ingredients for the glaze, plus 1 tsp of fine sea salt. Drain the brine from the chicken and pat dry with kitchen paper. Transfer the chicken to a roasting tin. If you like, push metal skewers through the legs and into the breasts of the chicken at diagonals to help it keep its shape. Brush two-thirds of the glaze all over the chicken, making sure it has an even layer, then cover with foil and roast for 30 minutes.

  • STEP 3

    Remove the foil from the chicken and turn up the heat to 220C/ fan 200C/gas 7. Brush over the rest of the glaze and roast for a further 20-30 minutes, basting every 5 minutes, until the chicken is cooked through and lightly charred. Cover and leave to rest for 15 minutes.

  • STEP 4

    For the corn and mango, heat the butter in a pan with the cinnamon, cayenne, amchoor, sugar, apple cider vinegar and 1 tsp of fine sea salt, stirring until the sugar and salt have dissolved. Remove from the heat and set aside.

  • STEP 5

    Heat the grill to high and grill the corn cobs for 10-12 minutes, turning frequently, until evenly cooked. Carefully slice the kernels off the cobs using a sharp knife, and tip onto a baking tray. Pour over the spiced butter and toss together, spreading the corn out into a single layer. Grill for 10-15 minutes until the corn is starting to caramelise and blacken slightly at the edges.

  • STEP 6

    Tip the mango, red onion, chilli and grilled corn into a large bowl. Squeeze over the lime juice, add the lime zest and toss to combine. Top the corn and mango with more red chilli and serve alongside the roasted honey-masala chicken.

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