Smokey spatchcock chicken

March 18, 2024

is so easy to do. You just need to make sure you use a sturdy pair of kitchen scissors or a large knife, otherwise you can ask your butcher to do it for you. 

This smoky, savoury and juicy chicken is the perfect thing for your next BBQ cook-up.

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6 serving(s)

Prep Time:
20 mins

Cook Time:
1 hr 10 mins

Total Time:
1 hr 30 mins



For the spice rub


    1. Step 1Put the chicken on a board, breast down. Use sturdy kitchen scissors or a large knife to cut along each side of the backbone and discard. Turn chicken over and press down hard on the breast to flatten it (you should hear it crack).
    2. Step 2In a small bowl mix all the spice rub ingredients with 11/2tsp fine salt. Rub oil all the chicken with 1/2 the spice rub. Barbecue over low heat, skin-side down for 5-10min until skin is golden and charred. Turn and cook, covered with barbecue lid or a large roasting tin, for 45min-1hr, or until cooked through.
    3. Step 3Meanwhile, melt the butter in a small pan, add remaining spice rub and cook, stirring, for 2min until aromatic. Whisk in the ketchup and mustard and bubble briefly.
    4. Step 4Once cooked, remove chicken to a board and leave to rest for 10min. Brush liberally with the BBQ butter, carve and serve.

Get ahead: Make the spice rub a day ahead; store in an airtight container.

Per serving:

  • Calories: 568
  • Protein: 38g
  • Fat: 43g
  • Saturates: 16g
  • Carbs: 8g
  • Total sugars: 8g
  • Fibre: <1g>

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