A plate of sliced medium-rare Chicken Tabaka with fresh herbs, accompanied by cherry tomatoes, red onion slices, and a small bowl of dipping sauce

Chicken Tabaka with sauce

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Chicken Tabaka (also called Tapaka), a iconic Georgian dish where a spatchcocked chicken is pressed, pan-seared to crackling perfection, and bathed in fragrant garlic-herb butter. This recipe delivers crispy skin, succulent meat, and a bright, zesty sauce that cuts through the richness—a showstopping centerpiece for family dinners or festive gatherings. Learn the secrets to mastering this centuries-old technique, plus pro tips for side pairings, wine matches, and gluten-free twists.

Ingredients (Serves 4)

For the Chicken

  • 1 whole chicken (3–4 lbs / 1.5–2 kg), spatchcocked (backbone removed)
  • 4 tbsp unsalted butter, divided
  • 4 garlic cloves, smashed
  • 2 tsp paprika (smoked or sweet)
  • 1 tsp ground coriander
  • 1 tsp kosher salt (plus extra for seasoning)
  • ½ tsp black pepper
  • ½ tsp turmeric (optional, for color)
  • 2–3 fresh thyme or rosemary sprigs
  • 1 lemon, halved

Garlic-Herb Butter Sauce

  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp fresh cilantro or dill, chopped
  • 1 lemon (zest + 2 tbsp juice)
  • ½ tsp red pepper flakes (optional)
  • Salt to taste

Optional Garnishes

  • Pomegranate seeds, chopped walnuts, or fresh herbs
  • Georgian tkemali (plum sauce) or adjika (spicy pepper paste)

Step-by-Step Instructions

1. Prep the Chicken

  • Spatchcock: Place chicken breast-side down. Use kitchen shears to cut along both sides of the backbone; discard. Flip chicken, press down firmly to flatten. Pat dry with paper towels.
  • Season: Rub chicken with paprika, coriander, salt, pepper, and turmeric. Let sit 30 minutes at room temperature (or overnight in the fridge for deeper flavor).

2. Pan-Sear & Press

  • Heat a large cast-iron skillet over medium heat. Add 2 tbsp butter, smashed garlic, and herbs. Once butter foams, place chicken skin-side down.
  • Weight it down: Place a heavy skillet, foil-wrapped brick, or bacon press on top of the chicken. Cook for 12–15 minutes until skin is golden and crisp.

3. Flip & Finish

  • Remove weights, flip chicken. Add remaining 2 tbsp butter and lemon halves (cut-side down) to the skillet. Cook uncovered for 15–20 minutes, basting occasionally, until internal temp reaches 165°F (74°C) at the thigh.

4. Make the Sauce

  • In a small pan, melt butter over low heat. Add minced garlic; sauté 1 minute until fragrant. Off heat, stir in herbs, lemon zest/juice, and pepper flakes.

5. Rest & Serve

  • Let chicken rest 10 minutes. Drizzle with sauce, garnish, and serve with charred lemon halves.

Pro Tips for Authentic Flavor

  • Spatchcock Hack: Ask your butcher to spatchcock the chicken if you’re short on time.
  • Crispy Skin: Dry the skin thoroughly before seasoning. Pressing ensures even contact with the pan.
  • Butter Basting: Spoon pan drippings over the chicken as it cooks for extra flavor.
  • Georgian Twist: Marinate chicken in a mix of white wine, garlic, and saffron for 2 hours before cooking.
  • No Cast Iron?: Use a heavy stainless steel pan and weigh down with a Dutch oven.

Why This Recipe Works

The magic lies in the press-and-sear method, which maximizes crispy skin while locking in juices. Butter infuses the meat with richness, while garlic and herbs add aromatic depth. The sauce—bright with lemon and fresh herbs—balances the dish’s decadence. Traditionally cooked in a tapa (a heavy Georgian pan), this recipe adapts the technique for modern kitchens without sacrificing authenticity.

Serving Ideas & Pairings

  • Georgian Spread: Serve with mchadi (cornbread), grilled eggplant rolls (badrijani), and a tomato-cucumber salad.
  • Wine Pairing: A dry Georgian amber wine (Rkatsiteli) or crisp Sauvignon Blanc.
  • Weeknight Sides: Garlic mashed potatoes, roasted carrots, or couscous.
  • Leftovers: Shred into tacos, salads, or sandwiches with a drizzle of sauce.

Dietary Adjustments

  • Gluten-Free: Ensure spices are certified GF; serve with quinoa or rice.
  • Dairy-Free: Substitute butter with ghee or olive oil.
  • Spice Level: Adjust red pepper flakes or serve with adjika for heat lovers.

FAQs

Q: Can I use chicken pieces instead of a whole chicken?
A: Yes! Use bone-in, skin-on thighs or breasts. Cook skin-side down with weights for 8–10 minutes per side.

Q: How do I prevent the butter from burning?
A: Use medium (not high) heat, and add herbs/garlic later in cooking. Clarified butter (ghee) has a higher smoke point.

Q: Can I grill Chicken Tabaka?
A: Absolutely! Grill over indirect heat with a weighted foil packet on top. Baste with sauce to keep moist.

Q: What’s the best way to reheat leftovers?
A: Reheat in a skillet over low heat with a splash of water or broth to retain juiciness.

The History Behind Chicken Tabaka

A staple of Georgian cuisine, Chicken Tabaka dates back centuries. The name “tapaka” refers to the heavy pan used to press the chicken, ensuring even cooking and caramelization. Often enjoyed at supra (feasts), it’s a dish meant to be shared, symbolizing warmth and hospitality. Modern versions might include pomegranate molasses or walnut sauces, but the essence remains: simplicity, bold flavors, and communal joy.

Final Thoughts

Chicken Tabaka isn’t just a meal—it’s an experience. The crispy skin, tender meat, and vibrant sauce create a harmony that’s rustic yet refined. Perfect for impressing guests or treating yourself, this recipe bridges tradition and convenience. Once you master the spatchcock-and-press technique, you’ll crave this dish weekly. Pair it with a glass of wine, good company, and a side of curiosity for Georgia’s rich culinary heritage.

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