BBQ Spatchcock Chicken
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 35mins
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- Serves
- 6
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- Calories
- 299
This BBQ Spatchcock Chicken recipe is a great way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavourful with our easy to make marinade. The term “spatchcock” is derived from an old Irish abbreviation of “dispatching the cock”. It’s a cooking method involving cutting out the backbone of the chicken, so it cooks flat, resulting in a faster, more evenly cooked chicken with crispier skin. For this recipe, the chicken is cooked in the oven, however, you can finish it on a hot BBQ for that smoky flavour.
recipe updated Apr 16, 2024
Ingredients
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- Garlic clove
- 8
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- Fresh parsley
- 10 g
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- Orange
- 2
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- Olive oil
- 60 g
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- Paprika
- 2 tablespoons
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- Light brown sugar
- 1 ½ teaspoons
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- Fresh thyme
- 2 sprigs
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- Dried oregano
- ½ teaspoon
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- Dried basil
- ½ teaspoon
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- Black pepper
- 1 teaspoon
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- Salt
- 1 teaspoon
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- Whole chicken
- 1.9 kg
Tools
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Oven
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Plastic wrap
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Food processor attachment
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Large roasting dish
Step preview
- Assemble the Food Processor attachment to the machine
- Fit the Knife Blade to the Food Processor bowl
- Add olive oil, paprika, light brown sugar, fresh thyme, garlic clove, fresh parsley, dried oregano, dried basil, black pepper, salt and orange to the Food processor attachment
- Attach the lid and ensure it is locked into place
- Blitz until combined
- Add whole chicken to a clean large roasting dish
- Rub marinade onto chicken
- Cover with plastic wrap
- Marinate in fridge - 1 hr
- Pre-heat oven - 180°C
- Remove the roasting dish from the fridge
- Roast until cooked through - 1 hr 20 min, 180°C
- Remove from oven
- Cover with foil then set aside - 10 min
- Serve