Herby Spatchcock Chicken

Posted on Posted in Other Recipes

This is one of the children’s favourites. You take a chicken, cut out the backbone and give it a whack with the palm of your hand to flatten it out. You can cook a full chicken this way in about 30 minutes. Fast food!


  • 3-4 large cloves of garlic
  • 1 small red onion
  • 10-15 sprigs of thyme
  • 5-7 sprigs of rosemary
  • 3 tsp sea salt
  • 2 tsp coarse black pepper
  • enough oil to allow it to whiz up


Light your BBQ or wood fired oven. Set it up for direct grilling.

Take the chicken. Cut either side of the backbone and remove it. Flip the bird over so the inside of the carcass is facing the chopping board and give it a good whack with the palm of your hand until it sits flat.

Place all of the above ingredients into a small blender/chopper. Don’t worry about peeling anything. Just pop it all in. Stalks and everything. Whiz up until a thick paste is achieved. Don’t worry about making it ultra smooth. I actually prefer it as coarse as possible.

Slash the chicken at 45˚ all over with. Knife. Rub in the paste you’ve just made all over on both sides. Pop the chicken on the grill and cook skin side down until coloured nicely. If the fire flares up, move the chicken around or close the lid on your BBQ and reduce the air supply until the flame die out. Once it’s coloured to the desired level and you’ve got some cripsy skin, flip it over and finish cooking with the carcass towards the heat until it’s 65°C measured with a temp probe.

That’s it! Earthier eat it just like that with some salad, fries, roast taties or shred it up and serve it in wraps or pittas with cucumber, charred red peppers, charred spring onions with either a dollop of burger sauce, tzatziki, raita, aioli….. whatever you like. I like to hot it up with a few splashes of habañero Tabasco sauce.