BBQ-spiced spatchcock chicken
- Cassie Best
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
plus 1 hr marinating
A star rating of 3.6 out of 5.3 ratingsRate
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Cook our spatchcock chicken whole to ensure it stays juicy and flavourful. Flavour with our wonderful spiced BBQ marinade, which also works for kebabs
Gluten-free
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Alternatives
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Showing items 1 to 3 of 3
Ultimate BBQ spice blend
A star rating of 4.6 out of 5.5 ratings
Slow-cooked BBQ-spiced pulled pork
A star rating of 4.5 out of 5.11 ratings
BBQ spice butter
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 garlic cloves
crushed
-
½ lemon
juiced
-
100g natural yogurt
-
2 tbsp olive oil
-
1 quantity of ultimate BBQ spice blend
(see 'goes well with')
-
1.3 kg whole chicken
spatchcocked (learn how to do this below)
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Nutrition: Per serving
- kcal393
- fat25g
- saturates6g
- carbs2g
- sugars2g
- fibre2g
- protein39g
- salt0.3g
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Method
-
step 1
Combine the garlic, lemon juice, yogurt, olive oil and spice blend in a bowl, and season with a little salt and pepper. Put the chicken in a roasting tin and cut a few slashes into each leg using a sharp knife. Rub the marinade all over the chicken and into the slashes, then leave at room temperature for 1 hr. Will keep chilled for up to two days. (Watch our helpful video above to show you how to spatchcock a chicken.)
-
step 2
When you’re ready to cook, put the chicken, skin-side up, on a barbecue over ashen coals. Cook for 5 mins on each side, then move the chicken to the cooler side of the barbecue (not directly over the coals) and cover with the barbecue lid. Cook for 20-30 mins more, turning regularly until the chicken is lightly charred on the outside and cooked through – the internal temperature should read at least 70C and the juices should run clear. Remove to a tray, cover and leave to rest for 10 mins before carving and serving.
Recipe tip
Learn how to spatchcock a chicken.
Recipe from Good Food magazine, August 2023
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A star rating of 3.6 out of 5.3 ratings
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