Grilled spatchcock on the BBQ

If you are heading away camping, or maybe just looking to pitch a tent in the backyard and enjoy the creature comforts of your abode whilst you have a little taste of camping life at home, you will want to organise some hearty dishes to enjoy.

 

Dishes that can be eaten hot then cold as leftovers. Especially if you are travelling through the winter months.

 

This Grilled spatchcock is super easy, and all you will need is a portable BBQ to cook this deliciousness on.

 

Serve with your favourite grilled winter veggies such as corn, brussels sprouts, pumpkin, or zucchini.

 

Enjoy.

 

What you’ll need:

 

1 whole chicken, spatchcocked

1 cup extra-virgin olive oil

Juice of 2 lemons and zest of 1

3 garlic cloves, finely grated

2 tablespoons chopped fresh oregano

Salt and freshly ground black pepper

2 spring onions, sliced

1/4 cup roughly chopped fresh dill

 

 

Method:

 

To spatchcock the chicken, use strong kitchen scissors and cut down either side of the spine.

 

Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.

 

Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to distribute the marinade evenly. Refrigerate for 1 hour.

 

Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.

 

Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium.

 

Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 65 to 70 degrees C (almost cooked through), about 50 minutes.

 

Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 70 degrees. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.

 

Stir the spring onions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.