Spatchcock chicken with chilli recipe

  • Serves 6
  • 1 hr to prepare and 1 hr 10 mins to cook
  • 263 calories / serving
  • Freezable
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A spicy and zesty chicken that is ideal for barbecues.

To spatchcock the chicken, place it breast-side down on a board. Use kitchen scissors to cut along each side of the excess fat at the bottom of the chicken and either side of the backbone. Discard the backbone. Turn over the chicken and push down on the breastbone to flatten. Cut a few deep slashes in each leg joint. Set aside.

Blitz the marinade ingredients. Spread over the chicken and leave in the fridge for 1 hour to marinate.

Preheat the oven to gas 6, 200°C, fan 180°C. Place the chicken on a baking tray and cook for 40-45 minutes.

Light the barbecue. When the coals are white-hot with no flame, lay the chicken over them, breast-side down and cook for 5-10 minutes. The chicken is ready when the juices run clear when a skewer is inserted into the thickest part of the thigh. Or finish in a hot griddle pan for 10 minutes.

Loosely cover the chicken with foil and leave to rest for 10 minutes, then carve into joints and serve.

See more Barbecue recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.8kg (3 3/4lb) chicken
  • For the marinade

  • 2 limes, finely zested and juiced
  • 1 red chilli, deseeded and finely sliced
  • 2 garlic cloves, crushed
  • 1tbsp fresh thyme leaves
  • 2 tbsp light honey
  • 30ml (2 tbsp) olive oil
  • Energy 1095kj 263kcal 13%
  • Fat 8g 11%
  • Saturates 2g 9%
  • Sugars 4g 4%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 3.8g Protein 43.7g Fibre 0.2g


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