:: BBQ Cajun Spatchcock Chicken

May 6, 2009 at 9:54 am 5 comments

It’s official I have a new favourite recipe, and it has arrived just in time for the summer season! It’s a really easy little number which is guaranteed to impress!  Now I know the idea of cutting a chicken open, cracking bones, and skewering the flesh is all a little bit Hanibal but this recipe is so tasty and it’s well worth the hassle.  Though if you really can’t handle it, ask your butchers to do it for you and I’m sure they will be happy to help.  I served this for a summery Sunday dinner with Red Cabbage Coleslaw and some Spicy Sweet Potato Chips.

Barbeque Cajun Spatchcock Chicken

The combination of spices here are so tasty, but if you are missing some, don’t be afraid to use dried herbs or even whatever fresh herbs you have available to you.  Barbequing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!

Serves 6-8
2 small chickens.
4 cloves of garlic.
2 tablespoons of dark brown sugar.
2 tablespoons of paprika.
2 teaspoons of cayenne pepper.
2 teaspoons of dried oregano.
A small handful of fresh sage leaves, roughly chopped.
A small handful of thyme.
Juice of 1 lemon.
3-4 tablespoons of vegetable oil.
A generous pinch of sea salt and pepper.

To prepare the chicken, place the bird breast down, and using a knife or a sharp scissors, cut along the back bone.  Open the bird out and flip it over breast side up and using your fist push down hard on the breast to break the back bone.  Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side.  Score the bird on the legs and breasts. Repeat the whole process for the second chicken.  Place the chicken in a large roasting tin.  See diagram below.
Prepare the marinade.  Place the rest of the ingredients in a pestle and mortar or a food processor and break down until you have a rough paste.  Spread the paste over the chicken until it is completely covered.  Cover the roasting tin in tin foil and place in the fridge to marinate for 30 mins to an hour, if you have time.
Place the birds on the barbeque over a medium heat and cook breast side up for 25-30 minutes.  Half-way through give the birds a squeeze of lemon juice.  Turn the birds over and cook for 15-20 minutes or until the chickens are cooked through.  If you find the chicken is blackening too much, place them on some tinfoil until they are cooked through.  Enjoy!


Entry filed under: BBQ, chicken, dinner, garlic, herbs, lemon.

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5 Comments Add your own

  • 1. Amanda  |  May 6, 2009 at 12:49 pm

    This looks absolutely delicious! I’ve bookmarked it πŸ™‚

  • 2. Melissa  |  May 6, 2009 at 8:59 pm

    I think I would be a little scared that I might accidentally completely butcher the chicken but it looks great!!!

  • 3. Sharon  |  May 11, 2009 at 4:56 am

    I made this for a Mother’s Day BBQ and it came out well. I let it marinade for a bit longer and I cooked it for maybe 20 minutes on the first side and 12 on the second, in what I consider to be a medium to medium-high gas grill. Very tasty, I received lots of compliments. Thanks!

  • 4. Darius T. Williams  |  May 13, 2009 at 11:59 am

    Love this recipe sir! Looks good. I think I’ll throw something on the grill this weekend!

  • 5. Alexandra@Chefspiration  |  May 18, 2009 at 8:41 am

    Just came across your blog and have to tell you that I love it πŸ™‚ beautiful photos and great recipes..will definitely keep coming back!


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