Grilled Spatchcock Chicken

🧂 Ingredients

• 1 whole chicken

  1.5-2kg
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp smoked paprika
• 1 pinch cayenne
• 1/2 tsp garlic powder
• 1 tsp brown sugar
• 1 tsp oregano
• 2 yellow peaches
• 4 spring onions
• 1 tsp ginger

  grated
• 12 leaves basil
• 150 ml olive oil
• salt & pepper
• 1 red chilli
• 1 tbsp lime

Instructions

• 1 Light your BBQ with 2 zones for direct and indirect heat and bring it up to 180c
• 2 Spatchcock chicken by using kitchen sheers and cutting down one side of the
  spine. Repat down the otherside of the spine
• 3 Turn the chicken so it is breast side up and push down with the palm of your
  hands at the back of the breast. You will hear a pop and that’s the wishbone
  breaking.
• 4 Mix the spices together, rub the chicken with the olive oil and rub the mixed
  spices over the chicken
• 5 Place the chicken skin side up on the BBQ on indirect heat (not on the coals or
  gas burners) and cook undisturbed for 45mins – 1 hour until internal temperature
  of chicken is 73c or until juices run clear when pricked with a fork
• 6 Grill chicken on direct heat for 2 minutes each side and allow to rest for 10
  minutes
• 7 Finely dice peaches – you can leave the skin on and don’t worry about the cuts
  looking pretty 😉
• 8 Dice the red chili finely and chop the basil
• 9 While the chicken is resting rub the spring onions in a little olive oil and
  char on the BBQ for 2-3 minutes
• 10 Dice the spring onions and add them to the peaches along with the rest of the
  ingredients
• 11 Stir to combine and adjust the seasoning accordingly

Nutrition Info