Grilled Spatchcock Chicken

Ingredients

• 1 whole chicken (1.5-2kg)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp smoked paprika
• 1 pinch cayenne
• 1/2 tsp garlic powder
• 1 tsp brown sugar
• 1 tsp oregano
• 2 yellow peaches
• 4 spring onions
• 1 tsp ginger (grated)
• 12 leaves basil
• 150 ml olive oil
• salt & pepper
• 1 red chilli
• 1 tbsp lime

Instructions

1. 1

   --- Chicken ---

2. 2

   Light your BBQ with 2 zones for direct and indirect heat and bring it up to 180c

3. 3

   Spatchcock chicken by using kitchen sheers and cutting down one side of the spine. Repat down the otherside of the spine

4. 4

   Turn the chicken so it is breast side up and push down with the palm of your hands at the back of the breast. You will hear a pop and that’s the wishbone breaking.

5. 5

   Mix the spices together, rub the chicken with the olive oil and rub the mixed spices over the chicken

6. 6

   Place the chicken skin side up on the BBQ on indirect heat (not on the coals or gas burners) and cook undisturbed for 45mins – 1 hour until internal temperature of chicken is 73c or until juices run clear when pricked with a fork

7. 7

   Grill chicken on direct heat for 2 minutes each side and allow to rest for 10 minutes

8. 8

   --- Salsa ---

9. 9

   Finely dice peaches – you can leave the skin on and don’t worry about the cuts looking pretty 😉

10. 10

    Dice the red chili finely and chop the basil

11. 11

    While the chicken is resting rub the spring onions in a little olive oil and char on the BBQ for 2-3 minutes

12. 12

    Dice the spring onions and add them to the peaches along with the rest of the ingredients

13. 13

    Stir to combine and adjust the seasoning accordingly