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.
- Spatchcock the chicken.
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.
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.
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?