Spatchcock barbecue chicken

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• Lynda

  07 April 2008

  Lynda rated and commented on this recipe

  

  We often cook this for our family bbq's, it is an easy way to cook the chicken, and leaves it delicious and moist. It is one of our favourites

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• Jacqueline Herbert

  20 July 2008

  Jacqueline Herbert rated this recipe

  

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• Sally

  25 August 2008

  Sally commented on this recipe

  I love this recipe, I don't think it is only for keen cooks. I found this incredibly easy. A little instruction for spatchcocking would be good for those people not having done it before. Although even that is very easy with a good pair of sharp scissors. I roast the marinated bird in the oven, Fan 190c for about 45-60 minutes.

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• Sylvia

  09 January 2009

  Sylvia commented on this recipe

  I've made this a couple of times with spatchcocked poussin and it's lovely. A tasty meal

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• Bella

  30 June 2009

  Bella commented on this recipe

  Very yummy indeed and easy to do. I found the video very useful.

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• Teresa

  23 May 2012

  Teresa rated and commented on this recipe

  

  Lovely change from the ususal burgers & sausages. Agree that it is not for Keen Cook as never cooked it before last night and it was simple to prepare and the bbq did the rest.

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• neezy

  21 July 2012

  neezy commented on this recipe

  For instruction how to spatchcock, click on 'How to Cook' tab at the top of this page - haven't tried but actually looks pretty straight forward. Will have a go myself later!

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• Preston Akon

  30 December 2012

  Preston Akon commented on this recipe

  I love the way to cook this

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Ingredients

• 1.3kg chicken , spatchcocked
• little beer or water, to taste
• 2 lemons , quartered, to serve

FOR THE MARINADE

• 3 tbsp olive oil , plus extra to serve
• 1 tsp paprika , plus extra to serve
• 1 garlic clove , crushed zest and juice 1 lemon
• the zest and juice of 1 lemon

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Difficulty and servings

Serves 2 - 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 1.3kg chicken , spatchcocked
• little beer or water, to taste
• 2 lemons , quartered, to serve

FOR THE MARINADE

• 3 tbsp olive oil , plus extra to serve
• 1 tsp paprika , plus extra to serve
• 1 garlic clove , crushed zest and juice 1 lemon
• the zest and juice of 1 lemon

Per serving

650 kcalories, protein 59g, carbohydrate 1g, fat 45 g, saturated fat 14g, fibre 1g, salt 0.91 g

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