Spatchcocking (butterflying) a chicken is the BBQ hack you didn't know you needed — it cooks in half the time of a whole bird, with crispier skin and more even heat. Once you try it, you won't go back.
Ingredients
- 1 whole chicken (approx. 1.6kg)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- Zest and juice of 1 lemon
- Salt and pepper
- Fresh flat-leaf parsley, to serve
Method
- Place chicken breast-side down. Using kitchen scissors, cut along both sides of the backbone and remove it. Flip and press firmly on the breastbone to flatten.
- Combine olive oil, garlic, paprika, oregano, onion powder, lemon zest, salt, and pepper. Rub all over the chicken, including under the skin.
- Marinate for at least 30 minutes (or overnight in the fridge).
- Preheat BBQ to medium-high. Cook chicken skin-side down for 15 minutes, then flip and cook a further 20–25 minutes until juices run clear and internal temperature reaches 75°C.
- Rest for 10 minutes before carving.
Serve with a simple green salad, grilled corn, and lemon wedges.
Made with the KitchenApplianceZone BBQ range — shop now.