Spatchcock barbecue chicken

Spatchcock barbecue chicken

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(7 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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  • 1.3kg chicken, spatchcocked



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • little beer or water, to taste
  • 2 lemons, quartered, to serve



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

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



    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



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


  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, questions and tips

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Carlton Brailey's picture
Carlton Brailey
23rd Jun, 2020
This is nonsense. I regulalry charcoal BBQ spatchcock chicken, and they taste amazing (even better the day after chilled and full of charcoal smoke). Don't bother with Oil, paprika, garlic etc. they are all reasons for flare-ups, and uneven cooking. Just take a good quality fresh chicken, spatchcock it, and put it on the charcoal grill, some things just don't need interfering with. I sometimes give mine 10 to 20 mins in the oven after taking them from the grill, just to be sure, but I would avoid any ingredients whatsoever. Simplicity wins, if you are cooking this purely in an oven fair enough - add what you want, but you should never need oil with a whole chicken full of natural fat.
2nd Aug, 2017
Love this recipe and its now my go-to marinade for our spatchcocked oven roasted chicken. Haven't tried it on the barbecue yet but am sure it would be just as tasty.
12th Jun, 2013
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!
30th Dec, 2012
I love the way to cook this
21st Jul, 2012
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!
23rd May, 2012
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.
30th Jun, 2009
Very yummy indeed and easy to do. I found the video very useful.
9th Jan, 2009
I've made this a couple of times with spatchcocked poussin and it's lovely. A tasty meal
25th Aug, 2008
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.
7th Apr, 2008
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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