Summer marinated spatchcock chicken

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Adam Gray's spatchcock chicken recipe is ideal for a summer barbecue. The chicken is rubbed with paprika, ginger and mustard and marinated 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.

First published in 2015






To make the marinade, mix all of the ingredients together to form a paste
To spatchcock the chicken, turn the bird over and, using a pair of strong scissors or poultry shears, cut through both sides of the backbone and remove it. Trim away any excess neck skin
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 over the chicken (whilst wearing gloves so you don't stain your fingers) 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 over a medium heat for approximately 30 minutes, turning occasionally until cooked all the way through. Allow to rest in a warm place then serve with a simple salad or some dressed beans
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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