Barbecued spatchcock chicken
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Barbecued spatchcock chicken is the ultimate summer treat. Brining the chicken beforehand will ensure the meat is packed with flavour, while a side serving of coleslaw just adds to the fun. Buy a good quality bird for this sublime barbecued chicken recipe from Josh Eggleton. If you've never made a brine before, follow Josh's handy video guide for full instructions and ingredients.
First published in 2015
Ingredients
Metric
Imperial
Spatchcock chicken
- 1 spatchcock spring chicken
- black pepper, freshly ground
- olive oil
Coleslaw
- 200g of carrots, finely sliced
- 200g of red cabbage, shredded
- 1 banana shallot, finely sliced
- 50g of flat-leaf parsley, finely chopped
- 1/2 lemon, juiced
- 50ml of olive oil
- 1 pinch of salt
- 1 pinch of black pepper, freshly ground
SAVE RECIPE
Equipment
- Thermometer
- Barbecue with a lid
Method
1
Start by submerging the chicken in brine - you can make the brine by making a 95% water and 5% salt solution. Leave the chicken in brine for at least 3 hours
2
Remove the chicken from the brine, season with freshly ground black pepper and rub with olive oil
- black pepper
- olive oil, to rub into the chicken
3
Place on the barbecue for 2 1/2 minutes. Turn over and colour the other side for 2 1/2 minutes
4
Move the chicken up to a higher shelf and close the lid of the barbecue. Reduce the temperature of the barbecue and cook for a further 20 minutes - this will only work if you have an electric barbecue, if not, transfer to the grill and cook on a low heat for a similar amount of time. To check that its cooked, stick a thermometer in the chicken thigh - 63-65°C will indicate that the chicken is done
5
Toss all the ingredients together in a bowl and add salt, pepper, olive oil and lemon juice. Leave to souse for 3 or 4 minutes.
- 200g of red cabbage
- 1 banana shallot
- 50g of flat-leaf parsley
- 1 pinch of salt
- 1 pinch of black pepper
- 50ml of olive oil
- 1/2 lemon
- 200g of carrots
6
To serve, remove the chicken from the barbecue or grill, slice and serve with the coleslaw
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