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Recipe By Jaxters

Ref: 972
Heading: Barbecue
Cuisine: Spanish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   1 Whole fresh chicken
   2 tbsp  Smoked paprika
   2 Garlic cloves finely grated
   2 tbsp  Lemon juice
   1 tsp  Dried oregano
   2 tbsp  Olive oil
   1/2 tsp  Freshly ground black pepper
   1/2 tsp  Salt


  Step 1
Pre-heat oven to 120°C fan.
  Step 2
In a bowl mix all the rub ingredients together in a bowl.
  Step 3
Place the chicken breast side down on a chopping board, then with a pair of large scissors or poultry shears make a cut one side of the parsons nose to the neck, repeat on the other side to remove the back bone, discard to back bone, then turn over, open up & press down with your hands until it cracks & is flat as possible.
  Step 4
Coat the chicken all over with the rub on both sides, then place in a baking dish or tin & cover with tin foil, place in the oven for 2 hours.
  Step 5
To finish place on the barbeque & colour the skin basting with a cooking juices from the baking tin/dish as you colour.

Suggestion & Tips

Pre-cooking in the oven is the best way to make sure the meat is fully cooked.
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