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Spatchcock BBQ Chicken

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.
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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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Turn and cook for a \u001Ffurther 15-20 minutes with the lid up.

  5. 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.

  6. 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.

  7. 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.