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Spatchcock barbecue chicken

A barbecued spatchcock chicken on a board, next to a bowl of lemon wedges

Spatchcock barbecue chicken

Name: Spatchcock barbecue chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1.3kg chicken spatchcocked; little beer or water, to taste; 2 lemons quartered, to serve; 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

Good Food team

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Serves 2 - 4

A challenge

Prep: 20 mins

Cook: 1 hr

Plus marinating

A star rating of 4.8 out of 5.11 ratingsRate

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An ultra-tasty addition to your barbecue meal

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal650
fat45g
saturates14g
carbs1g
sugars0g
fibre1g
protein59g
salt0.91g

low

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 of the grill, 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. A temperature probe or a meat thermometer inserted into the thickest part of the thigh should read 74C and the juices should run clear.
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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A star rating of 4.8 out of 5.11 ratings

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