Whiskey Brined Spatchcock Chicken with BBQ Glaze & Whiskey Mayo
This bold spatchcock chicken brings smoky, spiced flavours infused by a whiskey brine, finished with a rich BBQ glaze and a creamy whiskey mayo. Perfect for casual dining or pub menus, it’s a show-stopping dish that delivers tender, juicy chicken with a complex depth of flavour — crafted to impress foodservice guests and simplify service with its quick cook time once brined.
Allergens
Contains Eggs, Milk, Mustard
Ingredients
Chicken & Brine:
- 1 whole chicken (1.8kg)
- 100ml whiskey
- 90g Maldon salt
- 90g brown sugar
- 12 black peppercorns
Rub:
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tbsp smoked paprika
- ½ tbsp cayenne pepper
Whiskey Mayo:
- 500g Blenders Real Mayonnaise
- 100g sour cream
- 100ml good quality whiskey
- 3 cloves roasted garlic, minced
- 1 tsp lemon juice
- Salt and pepper, to taste
Method
Step 1:
Spatchcock the chicken: Using a sharp knife, remove the backbone. Press down firmly on the breast to flatten the bird and spread out the legs evenly.
Step 2:
Prepare the brine: In a small saucepan, warm the whiskey, sugar, salt, peppercorns, and 100ml water, stirring until sugar dissolves. Transfer to a larger container with 1900ml cold water. Submerge the chicken fully in the brine. Refrigerate for 8 hours.
Step 3:
Remove the chicken from the brine, drain, and pat dry thoroughly.
Step 4:
Mix all rub ingredients together and coat the chicken evenly with the spice blend.
Step 5:
Heat a pan or grill to medium heat (~160°C). Place the chicken skin side down and cook for 20 minutes. Flip and cook for another 20 minutes or until the internal temperature reaches 75°C.
Step 6:
Meanwhile, whisk together mayo, sour cream, roasted garlic, lemon juice, whiskey, salt, and pepper. Adjust seasoning to taste.
Step 7:
Carve the chicken into 8 pieces and serve with the whiskey mayo and your choice of sides.
