Sweet and Sambal Spatchcock Chicken 3 Steps
Preheat oven to 425 degrees Fahrenheit. Whisk together Sambal, Dijon mustard, lime juice, maple syrup, soy sauce and white sugar for the sauce. Set aside with a brush.
Place chicken breast-side down with legs closer to you. Using kitchen scissors, cut through the ribs on either side of the backbone so that it can be removed. Open chicken and flip over so that you can flatten breastbone, legs should lay flat next to the breast. You can always ask your butcher to spatchcock the chicken.
In a roasting pan, lay chicken flat and season generously with salt. Brush a thin layer of sauce onto chicken and put in oven. Cook chicken for 10 minutes then remove and brush with more sauce. Brush chicken every 10 minutes with sauce, more generously each time, until chicken is cooked. This should take about 40 minutes. It is cooked when juices are running clear or your thermometer reads 160.