Spatchcock BBQ Chicken
By Morrisons
Published on 01 March 2021
Cooking a whole chicken on the barbecue is far easier than turning lots of individual thighs and drumsticks – and great value for money.Time and servings
1 hr 10 minsTotal time
4Servings
15 minsPrep time
55 minsCooking time
Ingredients
- 5 tbsp of clear honey
- 1.5 tbsp of dijon mustard
- 2 tbsp of worcestershire sauce
- 2 cloves of garlic, peeled and crushed
- 430 g of tomato passata
- 1 lemon, juice only
- 1 large whole chicken
- 1 tbsp of soy sauce
- 35 g of bbq seasoning
- 2 tbsp of cider vinegar
Method
Step 1
Slash the chicken skin a few times using a sharp knife and rub with the lemon juice and then the barbecue seasoning, so it is coated all over. Cover and refrigerate for 30 minutes.Step 2
Meanwhile, place all the barbecue sauce ingredients in a pan. Bring to the boil, stir well and simmer for 20-25 minutes, stirring frequently until thickened and glossy. Season to taste.Step 3
Place the chicken skin-side up on the barbecue and cook for 20-25 minutes with the lid closed. If the chicken is browning too quickly, lift the grill rack further away from the coals.Step 4
Turn and cook for a \u001Ffurther 15-20 minutes with the lid up.Step 5
Push a metal skewer into the thickest part of the thigh and breast to see if the juices run clear. If they are still pink, cook for a further 5-10 minutes and test again.Step 6
Once the juices run clear, brush the skin of the chicken with some of the barbecue sauce and cook for a further 5 minutes.Step 7
Remove the chicken from the barbecue and place on a plate, cover with foil and leave to rest for 10-15 minutes. Serve with the remaining barbecue sauce.