This delicious Jamie Oliver BBQ Spatchcock Chicken is a quick and simple meal that’s perfect for grilling or roasting. With a smoky, zesty marinade and tender chicken, it’s packed with flavor. Serve with rice or couscous for a satisfying, easy-to-make dinner using common ingredients you likely already have.
Ingredients Needed
- 3 free-range poussin chickens (approx. 1 kg / 2.2 lbs each)
Marinade:
- 1 red pepper
- 3 cloves of garlic
- 10 fresh bird’s-eye chillies
- 3 lemons (zest and juice)
- 5 tablespoons olive oil (about 75ml)
- 1 tablespoon smoked paprika
- 2 tablespoons blackstrap molasses (about 40g)
How To Make BBQ Spatchcock Chicken
- Prepare the marinade: Char the red pepper on the flame of your hob or under the grill until blackened all over. Place in a covered bowl to steam for 10 minutes, then remove the skin and deseed. Peel the garlic and trim the chillies, then add to a food processor with the pepper, lemon zest, and juice, olive oil, smoked paprika, and molasses. Blitz until fairly smooth.
- Prepare the chicken: Remove any giblets from the poussin chickens, then splay each bird open, breast-side down. Trim off any excess fat.
- Spatchcock the chicken: Run your finger along the back of each chicken to identify the spine and the soft outer side of the ribcage. Place the tip of a large sharp knife vertically to one side of the spine and press down firmly. Cut all the way through along one side of the spine in one smooth motion. Repeat on the other side to remove the spine, then discard or save for stock. Next, cut through the wing joints to remove the wings and set aside for stock.
- Marinate the chicken: Pour the marinade over the chickens, making sure each bird is fully coated. Leave to marinate for at least 2 hours (or overnight if possible).
- Cook the chicken: For BBQ, cook the chicken over indirect heat for 35 to 40 minutes, or until fully cooked through. Alternatively, roast in the oven at 190ºC/375ºF/gas mark 5 for 30 to 35 minutes, until the chicken is cooked through and golden brown.
- Serve: Serve the BBQ spatchcock chicken with a side of rice or couscous for a delicious meal.
Recipe Tips
- Char the pepper properly: Make sure to blacken the red pepper fully on all sides. This brings out its smoky flavor and enhances the marinade.
- Marinate for at least 2 hours: Let the chicken marinate for a minimum of 2 hours. The longer it marinates, the more flavorful the chicken will be.
- Ensure even cooking: When spatchcocking the chicken, make sure both sides are even to ensure the chicken cooks uniformly.
- Cook on indirect heat: If using a BBQ, cook the chicken over indirect heat to avoid burning the marinade and ensure the chicken cooks through without drying out.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover BBQ Spatchcock Chicken cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: After the chicken cools, wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, place the chicken in the fridge overnight before serving or reheating.
- Reheat: Heat a little oil in a pan over medium heat. Add the chicken and cover, reheating for 5-7 minutes, turning occasionally until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of a 4- to 6-pound chicken)
- Calories: 357
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 460mg
- Potassium: 330mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 31g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tuscan Chicken
- Jamie Oliver Slow Cooker Butter Chicken
- Jamie Oliver One Pot Chicken And Rice
- Jamie Oliver Chicken Kiev
Jamie Oliver BBQ Spatchcock Chicken
Description
This delicious Jamie Oliver BBQ Spatchcock Chicken is a quick and simple meal that’s perfect for grilling or roasting. With a smoky, zesty marinade and tender chicken, it’s packed with flavor. Serve with rice or couscous for a satisfying, easy-to-make dinner using common ingredients you likely already have.
Ingredients
Marinade:
Instructions
- Prepare the marinade: Char the red pepper on the flame of your hob or under the grill until blackened all over. Place in a covered bowl to steam for 10 minutes, then remove the skin and deseed. Peel the garlic and trim the chillies, then add to a food processor with the pepper, lemon zest, and juice, olive oil, smoked paprika, and molasses. Blitz until fairly smooth.
- Prepare the chicken: Remove any giblets from the poussin chickens, then splay each bird open, breast-side down. Trim off any excess fat.
- Spatchcock the chicken: Run your finger along the back of each chicken to identify the spine and the soft outer side of the ribcage. Place the tip of a large sharp knife vertically to one side of the spine and press down firmly. Cut all the way through along one side of the spine in one smooth motion. Repeat on the other side to remove the spine, then discard or save for stock. Next, cut through the wing joints to remove the wings and set aside for stock.
- Marinate the chicken: Pour the marinade over the chickens, making sure each bird is fully coated. Leave to marinate for at least 2 hours (or overnight if possible).
- Cook the chicken: For BBQ, cook the chicken over indirect heat for 35 to 40 minutes, or until fully cooked through. Alternatively, roast in the oven at 190ºC/375ºF/gas mark 5 for 30 to 35 minutes, until the chicken is cooked through and golden brown.
- Serve: Serve the BBQ spatchcock chicken with a side of rice or couscous for a delicious meal.
Notes
- Char the pepper properly: Make sure to blacken the red pepper fully on all sides. This brings out its smoky flavor and enhances the marinade.
- Marinate for at least 2 hours: Let the chicken marinate for a minimum of 2 hours. The longer it marinates, the more flavorful the chicken will be.
- Ensure even cooking: When spatchcocking the chicken, make sure both sides are even to ensure the chicken cooks uniformly.
- Cook on indirect heat: If using a BBQ, cook the chicken over indirect heat to avoid burning the marinade and ensure the chicken cooks through without drying out.
Jamie Oliver BBQ Spatchcock Chicken