Barbecued spatchcock chicken

40 minutes


Spatchcock chicken

  • 1 spatchcock spring chicken
  • black pepper, freshly ground
  • olive oil


  • 200g of carrots, finely sliced
  • 200g of red cabbage, shredded
  • 1 banana shallot, finely sliced
  • 50g of flat-leaf parsley, finely chopped
  • 1/2 lemon, juiced
  • 50ml of olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper, freshly ground


Start by submerging the chicken in brine - you can make the brine by making a 95% water and 5% salt solution. Leave the chicken in brine for at least 3 hours
  • 1 spatchcock spring chicken
Remove the chicken from the brine, season with freshly ground black pepper and rub with olive oil
  • black pepper
  • olive oil, to rub into the chicken
Place on the barbecue for 2 1/2 minutes. Turn over and colour the other side for 2 1/2 minutes
Move the chicken up to a higher shelf and close the lid of the barbecue. Reduce the temperature of the barbecue and cook for a further 20 minutes - this will only work if you have an electric barbecue, if not, transfer to the grill and cook on a low heat for a similar amount of time. To check that its cooked, stick a thermometer in the chicken thigh - 63-65°C will indicate that the chicken is done
Toss all the ingredients together in a bowl and add salt, pepper, olive oil and lemon juice. Leave to souse for 3 or 4 minutes.
  • 200g of red cabbage
  • 1 banana shallot
  • 50g of flat-leaf parsley
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 50ml of olive oil
  • 1/2 lemon
  • 200g of carrots
To serve, remove the chicken from the barbecue or grill, slice and serve with the coleslaw