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.
- 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.
On the grill:
- 1 whole free-range chicken
- 1 pointed cabbage, cut into segments
- 12 broad beans in their pods
For the lemon pepper marinade
- 2 lemons, zest and juice
- 150ml IPA beer
- 2 tbsp honey mustard dressing
- 1 tsp smoked garlic puree
- 1 tsp cracked black pepper
- Large pinch of sea salt flakes