Spatchcock BBQ chicken

It’s so easy to prepare a whole chicken for the barbie – just follow these simple steps and baste with our sticky BBQ glaze, and you’ve got a perfect summer BBQ lunch.

Ingredients

Serves:4

Ready in: 45-50 mins, plus marinating time

• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp light soft brown sugar
• 2 limes, juiced, plus extra wedges to serve
• 2 cloves garlic, crushed
• 1 small whole chicken
• ½ x 25g pack coriander, roughly chopped

Method

1. Mix together the soy sauce, balsamic vinegar, brown sugar, lime juice and garlic to make a smooth marinade. Reserve the lime shells.
   
2. Put the chicken, breast side down, on a board with the legs facing towards you. Using sharp kitchen scissors, cut either side of the backbone all the way to the top, cutting through the ribs as you go. Remove the backbone and discard it. Flip the bird over and press down with the heel of your hand to flatten it out. Insert wooden or metal skewers diagonally through the chicken (going through the breast and then the thigh) to secure the legs and keep the bird flat. This will ensure it cooks as evenly as possible.
3.  Rub the marinade over the chicken and spoon over a few times to cover really well. Place the reserved lime shells with the chicken too, cover and leave to marinate in the fridge for at least an hour, but overnight if possible.
4.  Heat the BBQ to medium and cook the chicken for 20-25 mins each side, until charred and the juices run clear when pierced with a skewer. Scatter with the coriander and serve with extra lime wedges.