Spatchcock chilli BBQ chicken is a juicy and delicious whole chicken on the BBQ that is ideal for tearing apart with friends to enjoy with fresh summer salads and floured bread rolls.
Prep 15 minutes
Grill time 40 minutes
|· 1 whole chicken
· 4 red chillies, chopped
· 3 cloves of garlic, crushed
· 2 tsp paprika
|· 2 tbsp white wine vinegar
· A handful of chopped parsley
· 2 tbsp olive oil
- Start by preparing your chicken. Flip the chicken over so that the backbone is facing you, then using a sharp knife or kitchen scissors, firmly cut down both sides of the backbone, remove and discard. You should then be able to turn the chicken back over, push firmly down on the breastbone and flatten. Your spatchcock chicken is ready for some flavour!
- Using a food processor or pestle and mortar, create a paste from the chillies and garlic, seasoning with a pinch of salt. Mix in the paprika, parsley and olive oil thoroughly, and baste the whole mixture all over your chicken.
- For an intense flavour, you should leave the chicken to marinade and soak up some of those delicious flavours. Cover the chicken and leave it in the fridge for an hour or longer – If you have time, leave it overnight.
- Once your chicken is happily marinated, it’s time to light up the BBQ! Prepare your gas or charcoal BBQ for direct cooking, and when flames have died down a little, place your chicken directly onto the grill skin-side down. Cook this side for 20 minutes until developing a nicely charred colour, then carefully use BBQ tongs to turn the chicken over cooking for another 20 minutes.
Check that the juices run clear before serving this chicken dish to ensure it’s cooked through, and bare in mind that cooking times will vary depending on the size of your chicken. Meat thermometers may also be a good idea when cooking large pieces of meat on the BBQ. Serve with fresh salad leaves, floured bread rolls and tear and share with friends. This recipe works perfectly with Tabasco sauce for those who like it hot, or a cooling coleslaw for more mild palettes.