Adam Gray's spatchcock chicken recipe is ideal for a summer barbecue. The chicken is rubbed with paprika, ginger and mustard for 8 hours before grilling so prepare the bird on the morning of your barbecue to allow plenty of time for the flavours to develop.
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To make the marinade, mix all of the ingredients together to form a paste
3 tbsp of smoked paprika
3 tsp ground ginger
2 tsp cracked black pepper
2 tsp sea salt
3 tbsp of English mustard
To spatchcock the chicken, turn the bird over and using a pair of strong scissors or poultry shears, cut through either side of the backbone and remove it. Trim away any excess neck skin
1 chicken, weighing 1.2-1.4kg
Turn the bird over and press down firmly to flatten it out. Turn the bird over once again, and using a sharp knife make incisions into the thickest part of the thigh meat – the aim is to get the bird as flat as possible and create more surface area for the marinade
Once the chicken has been spatchcocked, thoroughly rub the marinade into the chicken (whilst wearing gloves) to completely cover the bird, making sure you get the marinade into any incisions you have made
Place the chicken on a tray, cover with cling film and refrigerate for approximately 8 hours
Grill or barbecue the bird on a medium heat for approximately 30 minutes, turning occasionally until cooked all the way through. Serve with a simple salad or some dressed beans
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