Barbecued spatchcock chicken
by Josh Eggleton
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Ingredients
Fresh Meat
1 spatchcock spring chicken
Store Cupboard
black pepper, freshly ground
1 pinch of salt
Oils & Vinegars
olive oil
Fruit & Vegetables
200g of carrots, finely sliced
200g of red cabbage, shredded
1 banana shallot, finely sliced
1/2 lemon, juiced
Salad & Fresh Herbs
50g of flat-leaf parsley, finely chopped