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Miso Butter Spatchcock Chicken

Miso Butter Spatchcock Chicken

Elevate your dinner game with this Miso Butter Spatchcock Chicken! A perfect blend of Japanese umami and buttery richness, this dish is a culinary masterpiece. Crispy skin, tender meat, and a flavor explosion in every bite! 
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Prep Time 20 minutes
Cook Time 50 minutes
Cuisine American
Servings 6 people
Calories 450 kcal

Equipment

  • Sharp kitchen shears

Ingredients
  

  • 1 whole chicken 4-5 lbs
  • 3 tablespoons white miso paste
  • 4 tablespoons unsalted butter softened
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 green onions finely chopped
  • 1 tablespoon toasted sesame seeds

Instructions
 

Spatchcock the Chicken:

  • Place the chicken breast-side down on a cutting board.
  • Use kitchen shears to cut along both sides of the backbone and remove it.
  • Flip the chicken breast-side up and press firmly on the breastbone to flatten.
  • Tuck the wing tips behind the breasts.

Prepare the Miso Butter Mixture:

  • In a bowl, combine miso paste, softened butter, honey, rice vinegar, ginger, garlic, sesame oil, and soy sauce. Mix until smooth.
  • Reserve about one-third of the mixture for basting.

Season and Marinate the Chicken:

  • Pat the chicken dry with paper towels.
  • Season with salt and pepper.
  • Loosen the skin and spread some miso butter underneath.
  • Rub the remaining mixture all over the outside of the chicken.
  • Marinate in the refrigerator for 2-24 hours (optional).

Roast the Chicken:

  • Preheat the oven to 425°F (220°C).
  • Place the chicken on a wire rack over a rimmed baking sheet.
  • Roast for 45-50 minutes, basting with reserved miso butter at the 20 and 35-minute marks.
  • Broil for 2-3 minutes for extra browning (optional).
  • Check that the internal temperature reaches 165°F (74°C).

Rest and Serve:

  • Let the chicken rest for 10-15 minutes before carving.
  • Garnish with green onions and sesame seeds.

Notes

  • For a spicier version, add 1-2 tablespoons of gochujang to the miso butter mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Reheat in a 300°F oven with a splash of chicken broth to maintain moisture.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 40gFat: 30gSodium: 800mg
Keyword Buttery Roasted Chicken, Japanese-Inspired Chicken, Miso Butter Spatchcock Chicken, Miso Glazed Chicken, Umami-Rich Meal
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