Spatchcocked chicken with soft cheese & basil

Spatchcocked chicken with soft cheese & basil

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(0 ratings)

Prep: 30 mins Cook: 40 mins - 50 mins


Serves 8
Small chickens work brilliantly on the barbecue as they are much quicker and easier to cook

Nutrition and extra info

Nutrition: per serving

  • kcal442
  • fat28g
  • saturates11g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein46g
  • salt0.59g


  • 2 small chicken, about 1¼kg/2lb 12oz each



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

  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 85g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • good handful basil leaves, torn
  • grated zest and juice 1 lemon



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

  • 2 tbsp olive oil
    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. With a large, heavy knife or sturdy kitchen scissors cut down either side of the backbone of 1 chicken. Open out the chicken and press to flatten with your hands. Loosen the skin over the breast and legs. Repeat with the other chicken.

  2. Mix the ricotta, Parmesan, basil, lemon zest and some seasoning. Spoon the stuffing between the skin and flesh of the chickens, spreading it as evenly as possible over the breast and the tops of the legs. Fold the skin back over the stuffing and use your hands to continue to smooth the stuffing over the breast and onto the tops of the legs.

  3. Season the chickens all over, then sprinkle with lemon juice and olive oil and rub over the skin. Push two large metal skewers into each chicken in a cross shape through the legs to keep them flat and make them easier to turn.

  4. Cook, skin-side down, for 20-25 mins over a moderate heat, then turn over and cook for a further 20-25 mins. Check they are cooked by piercing the thickest part of the leg. If the juices run clear the chicken is cooked. If not, continue to cook for a further 10 mins and test again. Transfer chickens to a large board and cut into portions to serve.

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Comments, questions and tips

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lucytwinkle's picture
7th Aug, 2013
First time I cooked anything like this on a BBQ, great success! Everybody loved it and was impressed. I did get my butcher to to spatchcock the chicken, which made life a lot simpler.
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