Summer marinated spatchcock chicken

2
40 minutes

Ingredients

  • 1 chicken, weighing 1.2-1.4kg

Marinade

  • 3 tbsp of smoked paprika
  • 3 tsp ground ginger
  • 2 tsp cracked black pepper
  • 2 tsp sea salt
  • 3 tbsp of English mustard
  • 3 tbsp of water

Method

1
To make the marinade, mix all of the ingredients together to form a paste
  • 3 tbsp of smoked paprika
  • 3 tsp ground ginger
  • 2 tsp cracked black pepper
  • 2 tsp sea salt
  • 3 tbsp of English mustard
2
To spatchcock the chicken, turn the bird over and, using a pair of strong scissors or poultry shears, cut through both sides of the backbone and remove it. Trim away any excess neck skin
  • 1 chicken, weighing 1.2-1.4kg
3
Turn the bird over and press down firmly to flatten it out. Turn the bird over once again, and using a sharp knife make incisions into the thickest part of the thigh meat – the aim is to get the bird as flat as possible and create more surface area for the marinade
4
Once the chicken has been spatchcocked, thoroughly rub the marinade over the chicken (whilst wearing gloves so you don't stain your fingers) to completely cover the bird, making sure you get the marinade into any incisions you have made
5
Place the chicken on a tray, cover with cling film and refrigerate for approximately 8 hours
6
Grill or barbecue the bird over a medium heat for approximately 30 minutes, turning occasionally until cooked all the way through. Allow to rest in a warm place then serve with a simple salad or some dressed beans