Spatchcocked BBQ Chicken

This is actually much easier to do than it sounds, you just need a strong stomach, but if I can do it with a history of 7 years of vegetarianism... I'm sure you can too! And it's well worth it! The chicken will cook through much quicker than a whole bird in it's natural shape, and there's plenty of surface area to smother with flavoursome marinades and absorb smokey flavours from the BBQ! 

Here's how...

What you need

A whole chicken... Or two!

2 skewers per chicken, metal or bamboo is fine.

Your favourite marinade or rub. Nandos marinades are a regular feature in my house!

A good strong pair of scissors, ideally poultry scissors.

Hot BBQ! 

How to do it

1. Sit the chicken back bone up, snip off any excess skin around the neck, then take the scissors and cut along one side of the spine, along the full length of the chicken.

2. Cut along the opposite side of the spine, and remove it completely.

3. Turn the chicken over, and give it a good press to flatten it out.

4. Take a skewer, pierce through a thigh, continue pushing through the breast, then through the opposite wing, so the skewer runs diagonally through the chicken.

5. Repeat with another skewer, starting with the thigh on the other side, working your way across the bird diagonally in the opposite direction to before. The skewers hold the chicken out flat, and help you handle it as you cook it.

6. Smother with your favourite marinade or rub and leave it to soak in and flavour the meat for as long as you can, up to 24hours.

7. Pop them on a hot BBQ, skin side down at first to get the skin crisping up. Keep a close eye on it for around 15-20 minutes, before flipping them over and cooking for the same time the other side. Check it's cooked through by slicing into the breast and leg before serving. The meat should be white and juices clear. 

8. Serve as you wish. The chickens can easily be halved by removing the skewers and cutting down through the centre of the breast bone with your scissors, or quartered by then cutting through between the breast and thigh too. Tastes great with a fresh salad, or nandos style sides such as spicey rice, chilli and mint peas, corn on the cob, mash, chips... the choice is yours!