Spatchcock barbecue chicken

Spatchcock barbecue chicken

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(3 ratings)

Prep: 20 mins Cook: 1 hr Plus marinating

A challenge

Serves 2 - 4
An ultra-tasty addition to your barbecue meal

Nutrition and extra info

Nutrition: per serving

  • kcal650
  • fat45g
  • saturates14g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein59g
  • salt0.91g
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Ingredients

  • 1.3kg chicken, spatchcocked
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • little beer or water, to taste
  • 2 lemon, quartered, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the marinade

  • 3 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp paprika, plus extra to serve
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 garlic clove, crushed zest and juice 1 lemon
  • the zest and juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.

  2. To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it’s cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.

  3. Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.

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Comments (8)

klynched's picture

Pretty keen to try this, but I'm worried that my BBQ will cool down too quickly (it's charcoal not gas). How long did you guys find that it cooked for?

Thanks!

prestonakon's picture

I love the way to cook this

neezy1911's picture

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!

teresal's picture
4

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.

bella121181's picture

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

feeney567@googlemail's picture

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

sallyfillieul's picture

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.

lyndasykes's picture
5

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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