Spatchcocking, or butterflying, involves cutting out a bird’s backbone so it can be flattened. This allows the chicken to brown evenly and helps the glaze stay put. Their simple glaze mixes tangy-sweet chutney with butter and turmeric. Citrus juice added to a portion of the glaze before cooking makes a bright dipping sauce. MILK STREET
Start to finish: 1 hour 20 minutes (20 minutes active) Servings: 4 to 6 1/2 cup tamarind chutney OR mango chutney 4 tablespoons salted butter,…
