Try this super easy to prepare BBQ Chicken Spatchcock with Salsa paired with a bottle of our very own Amy Chardonnay - a delicious recipe which serves 4 people, supplied by our friend Gavin AKA Another Food Blogger (www.anotherfoodblogger.com).
Ingredients
Chicken
Chicken x 1 (1.5-2kg)
Olive oil x 1 tbsp
Salt x 1 tsp
Smoked paprika x 1 tsp
Cayenne x pinch
Garlic powder x ½ tsp
Brown sugar x 1 tsp
Oregano x 1 tsp
Salsa
Yellow peaches x 2
Spring onions x 4
Ginger x 1 tsp – grated
Basil x 12 leaves
Olive oil x 150ml
Salt & Pepper
Red chilli x 1
Lime x 1 tbsp
Method
Chicken
- Light your BBQ with 2 zones for direct and indirect heat and bring it up to 180c
- Spatchcock chicken by using kitchen sheers and cutting down one side of the spine. Repat down the otherside of the spine
- 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.
- Mix the spices together, rub the chicken with the olive oil and rub the mixed spices over the chicken
- 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
- Grill chicken on direct heat for 2 minutes each side and allow to rest for 10 minutes.
Salsa
- Finely dice peaches – you can leave the skin on and don’t worry about the cuts looking pretty 😉
- Dice the red chili finely and chop the basil
- While the chicken is resting rub the spring onions in a little olive oil and char on the BBQ for 2-3 minutes
- Dice the spring onions and add them to the peaches along with the rest of the ingredients
- Stir to combine and adjust the seasoning accordingly
Essential Tools
- BBQ
- Chopping board
- Kitchen scissors
- Mixing bowl
- Measuring utensil
- Chef knives
- Tongs
Tips/Tricks
- If you can’t spatchcock the chicken yourself then you can ask your butcher to assist
- By cooking the chicken spatchcock style it cooks it quicker and more evenly so your breasts don’t dry out
- The peach salsa can be made up to a day in advance if necessary
- If you don’t or can’t BBQ you can roast the spatchcock chicken in the oven instead
- ALWAYS rest your meat before cutting it. This allows the juices to re-distribute and makes the chicken juicer!
