This essential butchery technique is easy to learn and an extremely useful way to cook a whole chicken quickly on the grill. My lemon pepper glaze is fresh and bright tasting, perfect to BBQ in a hurry – especially with a thunderstorm on the way.
Method:
To Spatchcock the chicken, using a pair of scissors remove the spine. Keep to make some chicken stock later. Then turn the bird over and press firmly down on the breastbone to flatten it until you hear a crack. Use a couple of skewers through the legs and breast to make it easier to turn when grilling.
For the lemon pepper grate 2 lemons along with their juice and mix with garlic puree, ½ can of IPA beer, lots of black pepper, decent pinch of sea salt and 2 tablespoons of honey mustard dressing. Brush some of this onto both sides of the chicken and if time allows leave in the fridge to marinade overnight before grilling.
Place some fennel fronds or sprigs of parsley onto the grill and then place the chicken on top. Cook for 35 mins.
Place your broad beans and sliced hispi cabbage on the grill and cook for 25-30 mins. You can brush the cabbage with the lemon pepper glaze while it’s grilling.
Turn the chicken after 15-20 mins and baste regularly with the lemon pepper glaze every 5-6 mins to keep super moist.
Check the chicken is cooked in the thickest part with a probe at least 75˚C and serve warm once you’ve shelled the beans.
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
The Art of Fire Entrecôte on the Bone Pure flavour born from flame Cooking over real fire is both primal and refined. The crackle of oak, the shimmer of heat, and the scent of melting fat create a sensory theatre that defines great outdoor cooking. The Flamery Asado Grill embodies that spirit — powerful, versatile [...]
The Art of Fire Langoustines with Garlic Chilli Butter Seafood, seared to perfection Few ingredients respond to heat quite like fresh langoustines. They cook in moments, turning a vibrant coral pink as the shells char and the meat becomes sweet, delicate and buttery. When paired with garlic, chilli and fresh parsley, they deliver everything you [...]
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic! One of my favourite ways to use a wood-oven is to utilise the residual heat of the oven to slow cook things overnight. It’s the perfect environment for a slow braised larger joint of meat, the initial cooking time is hot, and then very gradually cools [...]
Tomahawk Venison and cabbage! This steak is seared dirty on the oven floor and roasted simultaneously. Served simply with wood sautéed shitake mushrooms that retain a pleasant chewy bite even once cooked and braised cabbage with nutmeg. This is humble peasant food inspired by the countryside but is a dish with subtle refinement destined to [...]
Lemon Pepper Spatchcock Chicken
This essential butchery technique is easy to learn and an extremely useful way to cook a whole chicken quickly on the grill. My lemon pepper glaze is fresh and bright tasting, perfect to BBQ in a hurry – especially with a thunderstorm on the way.
Method:
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
Ingredients:
Serves 4
On the grill:
For the lemon pepper marinade
Related Posts
The Art of Fire – Entrecôte on the Bone
The Art of Fire – Langoustines with Garlic Chilli Butter
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic
Tomahawk Venison and Cabbage