BBQ Spatchcock Chicken

by Dane Williams on July 15, 2021

Spatchcock Chicken BBQ Recipe

There just comes a time in your life where you feel the urge to spatchcock a chicken....if not, trust me and give it a go. Why? The chook cooks quicker and you get to play around with your food a bit, caveman style. 

Anyway, feel free to use whatever you want with the seasoning for this, it's hard to go wrong, but this recipe is a classic using lemon and rosemary. 

BBQ Spatchcock chicken on a grill with lemon and rosemary, a recipe from Kind Knives

  1. Spatchcock the chicken.
  2. Make the marinade. Combine olive oil, minced garlic, finely chopped rosemary, smoked paprika, salt, pepper and lemon juice in a small bowl and mix well. Pour over the chicken and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
  3. Grill the chicken: Cook the chicken on a grill/barbecue over medium heat for 30-45 minutes, turning when you feel the urge. Use a temperature probe to take all the guesswork out of this, with the chicken being ready between 70-74 degrees; it should be golden brown and the juices run clear when cut between the thigh and drumstick.
  4. Remove from the heat and allow to rest: 10 minutes rest should allow the moisture to redistribute, ensuring a succulent and moist meal. Carve up,  serve and enjoy!

Ready to impress your mates: instead of carving up the spatchcock chicken why don't you use that 7.5" cleaver and take that bird apart with style?