Grillstock Spatchcocked Chicken

Since the weather has been so lovely we thought we'd share a BBQ recipe from our mates over at Grillstock.

By Matthew Tyas | 19 May 2014

Share this story

Since the weather has been so lovely we thought we’d share a BBQ recipe from our mates over at Grillstock.


Here’s a great way to cook a whole chicken on the BBQ that takes a fraction of the time of roasting in the kitchen oven. It also overcomes the problem of the chicken being such an irregular shape often meaning the breast meat is overcooked by the time the leg and thigh meat is done, giving you moist and succulent meat throughout.

Serves 3-4
You need:
• 1 whole chicken
• Grillstock Bird Rub

With poultry shears or a sharp knife, locate the backbone of the chicken and carefully cut down each side to remove it.
Now turn the chicken over (so skin side up) and spread it open like a butterfly.
With the base of your palm, flatten the chicken down so it is roughly the same thickness all over.
Lightly coat all over with sunflower oil and then sprinkle 1 tbsps of Bird Rub evenly all over each side, patting down and rubbing into the nooks and crannies.
Set your BBQ up to cook directly at a medium-low heat. Lay the bird down bone side first.
After approx 20 mins, flip the chicken over and cook skin side down for a further 15 mins- 20 mins. Check for doneness with a probe thermometer. A good way to tell is when the thigh joint feels loose.
If the skin starts to burn before the meat is cooked through then your fire is too hot or your chicken too close to the coals, cook indirectly for the remaining cooking time.
Serve whole on a large chopping board and chop into chunks for everyone to help themselves

Grillstock Bird Rub
2 tbsp salt
2 tbsp sugar
2 tbsp paprika
1 tbsp garlic salt
1 tbsp celery salt
2 tsp chipotle powder
1 tsp black pepper

Mix all the ingredients together and store in an air-tight container.