Roasted Spatchcock Chicken with Pineapple-Mango-Serrano Sauce
- HoldMyGFBeer
- 6 hours ago
- 2 min read
Gluten-Free • Dairy-Free
If you've already made my Pineapple-Mango Scrap Sauce, this is the recipe it was practically begging for.
Sweet pineapple. Tropical mango. A gentle serrano kick. Crispy roasted chicken.
This combination is ridiculous.
The sauce caramelizes into a glossy glaze that's sweet, tangy, just a little spicy, and somehow makes already juicy chicken even better. It reminds me of sweet-and-sour chicken—but fresher, brighter, and made entirely from ingredients you recognize.
The best part?
Most of the flavor starts with fruit scraps that would normally end up in the trash.
Why You'll Love This Recipe
Incredible balance of sweet, tangy, and mild heat
Naturally gluten-free and dairy-free
Perfect use for homemade Pineapple-Mango Scrap Sauce
Crispy skin with unbelievably juicy meat
Easy enough for weeknights but impressive enough for guests
Ingredients
Chicken
1 whole chicken, spatchcocked
Your favorite poultry seasoning (I like salt, garlic powder, and Sazón.)
Oil or cooking spray
Pineapple-Mango-Serrano Sauce
1 whole serrano pepper, pierced several times with a knife
1-2 tablespoons agave (or honey or sugar), to taste
Make the Sauce
Add the pineapple-mango syrup, whole pierced serrano, and agave to a small saucepan.
Simmer until reduced to a glossy glaze that lightly coats the back of a spoon.
Using the pepper whole keeps the flavor and aroma while producing a much gentler heat than slicing it. Once the sauce reaches your desired spice level, simply remove the serrano—no straining required.
Roast the Chicken
Prepare and roast the chicken using my How to Spatchcock a Chicken technique until the skin is deeply golden and the thickest part of the breast reaches 160°F. During the final 10 minutes of cooking, brush the sauce over the breast and wings so it caramelizes into a beautiful glaze without scorching.
I intentionally leave the thighs and drumsticks unsauced if the skin is especially crispy. That contrast between crunchy skin and sticky glazed meat makes every bite a little different.
Serve
Carve the chicken and drizzle the remaining warm sauce over the sliced meat.
Don't be shy.
You'll probably find yourself dipping every bite—and maybe the roasted vegetables, too.
Tips
Pierce the serrano instead of slicing it for a gentler, more controllable heat.
Honey, agave, or sugar all work well for the glaze.
Brush the sauce on only during the final few minutes of roasting to prevent the natural fruit sugars from burning.
Make extra sauce. You'll want it for pork, shrimp, fish, rice bowls, and grilled vegetables.
What to Serve With It
This chicken is fantastic with:
Roasted sweet potatoes
Garlic mashed cauliflower
Coconut rice
Grilled pineapple
A crisp green salad
Roasted broccoli or asparagus
More Recipes You'll Love
If you enjoyed this recipe, be sure to check out:
Because once you taste this sauce, you'll start looking for excuses to drizzle it on everything.
Did you try this recipe? Did you make a tweak that you want to share? Please sign-up to post your pics and comments!
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Comments