Spatchcock Barbecue Chicken

An ultra-tasty addition to your barbecue meal

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level For the keen cook
• Servings Serves 2 - 4

Nutrition per serving

• Kcalories

  650

• Protein

  59g

• Carbs

  1g

• Fat

  45g

• Saturates

  14g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.91g

Ingredients

• 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

Directions

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.
2. To cook on a barbecue: cook for 5 mins each side in the centre, 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.
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.

Categories: Barbecue