Be a real BBQ star with this Spatchcocked chicken recipe.  Easy to prepare, you will need one large free range Wyatts chicken – which we can Spatchcock for you – and the special seasoning that never fails to impress – what could be simpler

Ingredients

  • 2 tablespoons chilli powder
  • 4 teaspoons brown sugar
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper

 

Spachcock2To prepare rub: Combine chilli powder, brown sugar, cumin, salt, paprika, garlic powder, ginger and cayenne in a small bowl. To prepare chicken:

Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.

To grill chicken: Place two foil-wrapped bricks on the grill rack. Preheat a gas grill to medium-high or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium-high heat (about 450 °F).

If using a gas grill, turn off one burner (leaving one to two burners lit, depending on your grill). Oil the grill rack (see Tip). Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill.

Place one brick on each half of the chicken, close the lid and grill until the skin is well marked and golden around the edges, 28 to 30 minutes. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.)

Wearing oven mitts, carefully remove the bricks. Using a large spatula, carefully turn the chicken over. Replace the bricks, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 165 °F, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before removing the skin and carving.

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