Fred’s Spicey Spatch BBQ Chicken

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Fred’s spicey spatch bbq chicken recipe, recipe Rating: 4.5
Number of votes:111

Spatching a whole chicken before cooking on the BBQ takes a little time and effort, but is fairly easy to do. As the sun was shining we had an impromptu BBQ with some friends and I created this marinade recipe on the spur of the moment. Please feel free to change the ingredients to suit your own taste.
Ready in: 1 hour 35 mins

Ingredients

Serves: 4

• 1 x 3lb (1.5 Kg) Chicken
• ¼ cup oil (e.g. sunflower or corn oil)
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons spicy brown sauce
• I tablespoon runny honey
• 1 heaped tablespoon BBQ spice powder
• 2 Long metal skewers
• 1 marinading dish

Preparation method

Prep: 20 mins | Cook: 45 mins | Extra time: 30 mins, marinating

1. Mix all the ingredients (except the chicken) together in a small bowl or jug and set aside.
2. First spatch the chicken: Lay the chicken breast side down and cut through the backbone using sharp kitchen scissors, poultry shears or a sharp knife.Pull the backbone apart, then turn the chicken over breast side up and firmly press down on the breasts and thighs to flatten the chicken out. The chicken is now “spatched”
3. Using your fingers, carefully work the skin away from the breast and leg meat to make a pocket. Spoon about 2/3rd of the marinade under the skin to coat the breast and thigh meat, working it well in. Pour the remaining marinade into the dish, lay the chicken on the marinade breast side up, cover loosely with cling wrap and put in the fridge for around 30mins (or longer if you have time).
4. When ready to cook the chicken, drain off as much of the marinade as possible. Lay the chicken breast side down on a flat surface and skewer through the thighs and across into the opposite breast, to form an X-shape. You should be able to pick the chicken up by holding the skewers.
5. Starting breast side up, place the chicken onto the BBQ griddle, close the lid (if you have one) and cook for about 40 mins at around 400F/ 200C, turning every 10 mins. Check that the thickest part of the chicken has reached 70C, or the thigh meat looks white and the juices are clear. Cook a little longer if necessary until the correct temperature has been reached.
6. Remove the skewers, wrap the chicken in foil for 10-15 mins to allow the juices to settle, then place on a platter and allow your guests to help themselves.Alternate method

If the BBQ is rained off the chicken can be cooked in the oven for same time / temperature.