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Spatchcock barbecue chicken

Spatchcock barbecue chicken

A star rating of 4.9 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • A challenge
  • Serves 2 - 4

An ultra-tasty addition to your barbecue meal

Nutrition: per serving
HighlightNutrientUnit
kcal650
fat45g
saturates14g
carbs1g
sugars0g
fibre1g
protein59g
low insalt0.91g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TO GRIDDLE

Heat the pan to medium hot, then cook the chicken for 20-30 mins on each side, covered with a wok lid to allow steam to help cook through. Sprinkle with water or beer if it gets too dry.

Recipe from Good Food magazine, July 2005

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Overall rating

A star rating of 4.9 out of 5.8 ratings
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