Blackened spiced spatchcock chicken recipe
Marinated in a medley of coffee, sugar and rich spices for a gorgeous charred effect, this spatchcock chicken is what barbecues were made for. High in protein, low in salt and suitable for gluten-free and dairy-free diets, it's sure to go down a storm.
See method- Serves 6, plus leftovers
- 25 mins to prepare and 55-65 mins to cook, plus marinating
- 310 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1.8kg large chicken
- 1 tbsp olive oil
- 3 tsp instant coffee granules
- 1 tbsp brown sugar
- 1 tsp allspice
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
Each serving contains
- Energy
- 1290kJ 310.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 1.8gProtein 29.6gFibre 0.3g
Method
- Remove the chicken backbone with sturdy scissors or poultry shears. Turn it breast side up then flatten it with your hands*. Thread a metal skewer diagonally through a thigh to the opposite wing. Repeat with another skewer from the opposite thigh.
- Mix the oil, coffee, sugar, allspice, paprika and cayenne in a bowl. Season, then rub all over the chicken. Marinate for 30 mins in a shallow roasting dish at room temperature. Preheat the oven to gas 6, 200°C, fan 180°C.
- Cook the chicken in the oven for 45 mins. Meanwhile, if using a gas barbecue, preheat to medium-high or, if using charcoal, light it and wait until the coals are glowing and the flames have completely died down.
- Put the chicken on the barbecue, breast side down, for 5-10 mins until the skin is golden and charred. Turn over and cook for 5-10 mins, until the chicken is cooked through with no pink meat showing and the juices run clear when a skewer is inserted into the thickest part of the leg. Leave to rest for 10 mins, then remove the skewers and slice to serve.
- See more BBQ recipes to feed a crowd
- Always wash your hands, work surface and all equipment used after preparing raw chicken.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
