With BBQ season now in full swing, this is one of the easiest and tastiest ways to feed your family, especially if you often have a roast chicken. You can spatchcock a chicken yourself, or ask Gavin to do it for you – and once done, it will cook evenly on the BBQ. I marinated mine in olive oil, cayenne pepper, lemon juice, lemon zest and garlic for half an hour before hand. Meanwhile I got the BBQ up to heat.
You should get a high heat at first, grilling the spatchcock chicken and turning over regularly to avoid burning. I basted the chicken in beer as I cooked to keep it moist and after 15 minutes reduced the heat and kepts cooking until the legs started falling away. Then let it rest and ate with potato salad, grilled pepper and red onion kebabs and a Nutbourne tomato salad.