Making a spicy spatchcock chicken is incredibly easy, it doesn’t take much work but it does require patience. Marinating is important within this recipe, I’d advise leaving it in the fridge over night for the meat to take on all of the interesting flavours within the home-made marinade. This is a handy little guide on how to spatchcock a chicken.

How to spatchcock a chicken

2014-09-28 14:48:37

Serves 4

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Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Ingredients

1. 1 Whole Chicken

Marinade

1. 1 tsp cumin
2. 1 tsp lemon juice
3. 2 tsp olive oil
4. 1 tsp smoked paprika
5. 1/2 tsp powdered ginger
6. 2 tsp dried chillis
7. 1 tsp water
8. 3 garlic cloves

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 How to spatchcock a chicken

1) Begin by removing the backbone of your whole chicken, this will allow the chicken to be pressed flat within the baking tray.

2) Flip the chicken over and push down to break any remaining connective tissue.

3) Put all of your marinade ingredients into a food processor / blender.

4) Blend aforementioned mix.

5) My blender is not particularly very good at blending tougher solids, since it’s a smoothie maker – I had to shake it a lot and add some water to make the marinade abit saucier. 

6) This is what the marinade should resemble when completed.

6) Slash the skin of the chicken on the breasts and thighs, then cover the whole chicken with the mixture – making sure to get the garlic into the slits. After this you will have to leave it in the fridge, I marinaded mine overnight but you could do it for just an hour (But it would be less tasty)

7) Cook at 180C for an hour, or  until the juices from it are clear.

8) I enjoyed mine with a wholemeal pitta / salad with a thai style peanut dressing. It’s such a versatile dish that you can pair it with most things!