Next time you’re in the mood to roast a whole chicken, try this Grilled Togarashi Spatchcock Chicken. It’s visually impressive, with a bold, tangy dry rub balanced by a sticky-sweet glaze. The combination of smoky heat and citrusy, nutty notes makes this an easy weeknight dinner that tastes like something special.
Grilled Togarashi Spatchcock Chicken
I love grilled chicken. I didn’t always, but a pellet grill changed my mind: there’s nothing quite like a whole roasted chicken with that subtle smoke and evenly rendered skin. This recipe highlights two pantry spices you should consider keeping on hand: togarashi and gochugaru. Both bring umami and heat in different ways—together they lift the chicken without overpowering it.
Togarashi (a Japanese seven-spice blend) adds bright citrus and sesame notes, while gochugaru (Korean chili flakes) contributes a slightly sweet, complex heat. If you don’t have the prepared pastes listed in this recipe, fresh garlic, ginger, and lemongrass minced and mashed into a paste will work perfectly.
Recipe Shopping List
Below is a consolidated shopping list for this recipe. For exact quantities, please refer to the ingredients section in the recipe card.
- Whole chicken (about 4–5 pounds)
- Gochugaru (Korean chili flakes)
- Togarashi (Shichimi Togarashi)
- Granulated garlic
- Salt and black pepper
- Honey
- Soy sauce
- Brown sugar
- Sriracha
- Garlic, ginger, and lemongrass (or prepared pastes)
- Kitchen shears for spatchcocking
How to Make This Recipe (Overview)
This overview gives you the big picture. Use the full recipe card below for exact measurements and step-by-step instructions while cooking.
- Preheat: Preheat your grill to 350°F (or set an oven to the equivalent).
- Prep: Spatchcock the chicken by removing the backbone with sharp kitchen shears. Flip the chicken breast-side up and press down on the breastbone to flatten. Mix the dry rub and coat the bird thoroughly.
- Roast: Place the chicken on the grill grates and cook until the internal temperature reaches 165°F, roughly 90 minutes depending on size and grill.
- Glaze: While the chicken cooks, whisk together the glaze ingredients. When the chicken reaches 165°F, reduce the grill to 225°F and brush the glaze on every 5 minutes for 15–20 minutes to build a sticky finish.
- Rest & Serve: Remove the chicken, let it rest for 10–15 minutes, then carve and enjoy.
More Grilled Chicken Ideas
Recipe FAQ
How should I store and reheat leftovers?
Break the chicken into serving pieces and store in an airtight container in the refrigerator for 2–3 days. Reheat gently in the oven, air fryer, or microwave; removing meat from bone before reheating shortens time and helps it reheat more evenly. Leftover carcass makes great broth if you want to simmer it down into stock.
What is togarashi?
Togarashi, often called Shichimi Togarashi, is a Japanese seven-spice blend. Typical components include coarse red chili pepper, sansho (Japanese pepper), roasted orange peel, black and white sesame seeds, ground ginger, and seaweed. It adds spicy, citrusy, and nutty notes, making it a terrific finishing spice for meats, noodles, and rice.
What is gochugaru?
Gochugaru is Korean red chili flakes known for their bright red color and moderately hot heat with a touch of sweetness. It’s essential in Korean cooking—most famously for kimchi—and brings a distinctive flavor profile you won’t quite replicate with other chilies. In a pinch, a mix of sweet paprika and cayenne can work, but the depth will differ.
Togarashi Spatchcock Chicken
This simple spatchcock chicken sports a spicy dry rub and a sticky sweet glaze that will leave guests asking for seconds.
Prep Time: 10 minutes
Cook Time: 2 hours (approx.)
Total Time: 2 hours 10 minutes
Ingredients
Chicken and Dry Rub
- 1 whole chicken, 4–5 pounds, spatchcocked
- 1 tablespoon gochugaru (Korean pepper flake)
- 1 tablespoon togarashi
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Glaze
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons sriracha
- 1 tablespoon garlic paste (or 1 clove fresh, minced)
- 1 teaspoon ginger paste (or 1 teaspoon fresh, minced)
- 1 teaspoon lemongrass paste (or finely minced fresh lemongrass)
Instructions
- Preheat a pellet grill to 350°F or preheat your oven to an equivalent temperature.
- Spatchcock the chicken: remove the backbone with sharp kitchen shears, flip breast-side up and press firmly on the breastbone to flatten.
- Mix the dry rub ingredients and rub evenly over the entire chicken.
- Place the chicken skin-side up on the grill grates and close the lid. Cook until the thickest part of the breast reaches 165°F (about 90 minutes, depending on size).
- While cooking, whisk the glaze ingredients together. When the chicken hits 165°F, lower the grill temperature to 225°F. Brush the glaze over the chicken every 5 minutes for 15–20 minutes to build a glossy finish.
- Remove the chicken and let it rest for 10–15 minutes before slicing and serving.
Notes
If you don’t have prepared pastes, use fresh garlic, ginger, and lemongrass. Chop finely and mash into a paste for the best texture and flavor.
Nutrition (estimate per serving)
Calories: 900 | Total Fat: 51g | Saturated Fat: 14g | Cholesterol: 355mg | Sodium: 1138mg | Carbohydrates: 14g | Sugar: 12g | Protein: 92g
Nutrition data is only an estimate.
Serve this chicken with steamed rice, a crisp salad, or grilled vegetables. The glaze and spice blend pair especially well with simple sides that let the chicken’s flavor shine.