Chargrilled Spatchcock Chicken
Enjoy your next barbecue with this Chargrilled Spatchcock Chicken. Our expertly spiced marinade infuses the chicken with rich flavours. Ideal for summer gatherings, this dish pairs beautifully with fresh salads, grilled vegetables, or fragrant rice.
Keep this recipe for later
Ingredients
- Small whole chicken (approx. 1kg) – 1
- Vegetable Oil- 3 tbsp
- Ginger paste – 2 tbsp
- Garlic paste -1.5 tbsp
- Red chilli powder – ½ tsp
- Paprika powder – 2 tsp
- Cumin powder – 1 tsp
- Fenugreek leaf powder – ¼ tsp
- Garam masala – ½ tsp
- Salt – 1 tsp
- Lemon juice – 3 tbsp
- Butter – 50g
method
To spatchcock a chicken, lay it breast-side down on a cutting board with the legs towards you.
Use kitchen shears to cut along both sides of the backbone, removing it.
Then, flip the chicken over and flatten it by pressing on the breastbone.
Use a sharp knife and make gashes on the surface of the chicken.
To make the marinade, mix the oil, ginger paste, garlic paste, chilli powder, paprika powder, cumin powder, fenugreek leaf powder, garam masala, salt and lemon juice.
Rub the marinade into the chicken and allow to rest for a couple of hours.
Barbeque the chicken on a medium hot grill, basting from time to time with melted butter until the chicken is fully cooked.
