Barbecued spatchcock chicken

Not yet rated

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




Spatchcock chicken



  • Thermometer
  • Barbecue with a lid


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
Remove the chicken from the brine, season with freshly ground black pepper and rub with olive oil
Place on the barbecue for 2 1/2 minutes. Turn over and colour the other side for 2 1/2 minutes
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
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.
To serve, remove the chicken from the barbecue or grill, slice and serve with the coleslaw
First published in 2015

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more