How to BBQ a spatchcock chicken

How to BBQ a Spatchcock Chicken: A spatchcock chicken is a whole chicken with the backbone removed and the bird pressed flat through the breastbone. This preparation opens up new cooking possibilities, especially for barbecuing, as the flattened shape allows for quicker, more even cooking. While you can barbecue a whole chicken with a rotisserie attachment, a spatchcocked chicken cooks faster and with greater ease.

When cooking a spatchcocked chicken from room temperature over coals that have burned to a grey/white heat, expect it to take around 35-45 minutes to cook. After this, allow the chicken to rest for at least 20-minutes. Spatchcocking reduces the cooking time compared to roasting a whole bird, as the heat reaches all parts of the chicken more directly. For the best results, cook slowly over medium heat, ensuring the skin crisps and crackles without becoming overly charred.

1. Remove the spatchcock chicken from the fridge and its packaging at least two hours before cooking to allow it to reach room temperature. Season generously with sea salt.
2. Light the BBQ and let the coals burn down to a grey/white heat. Place the chicken on the grill, skin side down, over medium heat and cook for five minutes before flipping it over to cook on the other side for another five minutes.
3. Continue cooking, flipping every five minutes and moving the chicken around the grill to maintain an even, medium heat. Cook like this for an additional 25-35 minutes.
4. When you’re satisfied the chicken is cooked through, remove it from direct heat and rest for at least 20-minutes.
5. If your BBQ has resting shelves, place the chicken on one to let it soak up the smoky aroma as it rests.
6. Carve the rested chicken and serve.

• A spatchcocked chicken destined for the BBQ benefits immensely from a marinade the night before – try harissa paste, garlic, and lemon, or a tandoori paste for a flavourful twist.
• Avoid cooking over high heat, as this can cause the skin to burn before the meat cooks through. Moderate the heat by not overloading the BBQ with coals.
• Add a couple of smouldering logs to the BBQ for extra flavour; fruitwood, such as apple or cherry, is an excellent choice for subtle, aromatic smoke that complements the chicken.

For a classic Mediterranean flavour, marinate the spatchcock chicken overnight with garlic, lemon, fresh sage, and bay leaves. BBQ as directed above, then serve alongside a refreshing salad of fresh borlotti beans, roasted datterini tomatoes, and plenty of basil for a vibrant, herbaceous pairing.

For an Asian-inspired twist, marinate the chicken in a blend of ginger, soy, garlic, mirin, and a touch of sugar, letting it absorb the flavours overnight. BBQ until golden and smoky, and serve with steamed jasmine rice and a smacked cucumber salad – the cool, crisp cucumbers balance beautifully with the sweet and savoury flavours of the chicken.

Both of these preparations are perfect for a summer BBQ and offer distinct flavour profiles that are sure to impress!