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To Spatchcock a bird simply means to take out the rib cage by turning upside down, and cut along either side of the backbone, open the bird up, turn over and press on the breast bone to flatten.


To Marinade

  1. Start by toasting the spices over a medium heat in a dry non-stick pan until they become rich & smokey
  2. Place in a spice blender & blitz to a powder (alternatively use a pestle & mortar) then mix this into the yoghurt
  3. Add the garlic, salt, zest & juice of the lemon to the yoghurt & mix thoroughly
  4. Layer the Spatchcock chicken into a tray & massage the yoghurt marinade all over the chicken, cover with cling film & chill for a minimum of 6 hours or overnight
  5. 1 hour prior to cooking, remove the chicken from the fridge & gently wipe away all excess yoghurt from the chicken
  6. Choose your method of cooking from the below options:

For the BBQ

  1. Prepare the grill for in-direct heat, set to 190°C or; as a rough guide, light the coals & burn until white hot, this normally takes around 25-30 minutes
  2. To control the temperature keep the air vents half open whilst cooking
  3. Place a drip pan 1/2 full of water in the centre of the BBQ, below the charcoal grate
  4. Place the chicken directly above the drip pan skin side up either in a roast holder or straight onto the grill bars
  5. Put the lid on the barbecue and cook the chicken for 45-50 minutes
  6. Pierce the joint between the leg and breast to check juices run clear then leave to rest for a good 10 minutes before cutting into portions

To Roast

  1. For roasting, preheat oven to 210oc fan assisted or 230oc without a fan
  2. Place the chicken skin side up on a roasting tray, place in centre of oven & roast for 45 minutes until thoroughly cooked