Our tips and tricks to the perfect spatchcocked grilled chicken

Impress your friends and family with our spatchcocked grilled chicken, it makes for the perfect lunch paired with a side salad, is an ideal addition to al fresco gatherings, and perfect for your Sunday dinners. Serves 4-5.


1 x high welfare chicken 1.4-1.6kg

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon oil

Mix the dry spices together with the oil

Spatchcock the chicken – to do this, place the chicken breast down on a board and use a heavy knife or kitchen scissors to cut along both sides of the backbone (save for stock). Turn the breast side up, open out and press it flat with your hands. Loosen the skin over the breasts by carefully working your fingers underneath, then slash each drumstick twice with a sharp knife.

Rub the spice mix under the skin and all over the chicken.

Heat the oven to 200˚c.

On the hob, heat a pan until smoking hot, add the chicken breast-side down and sear for 2-3 minutes until golden brown.

Transfer the seared chicken to a roasting dish, placed breast side up and cook in the oven for 30-40 minutes.

Baste the chicken with the juices in the pan every so often and leave to rest for at least 20 minutes.

Note – For poussin, reduce cooking time to 20 minutes.