I first saw how to barbecue chicken this way on a BBQ grill in Portugal, so if only to me it’s now the “Portuguese Way”. It's easy and makes for an interesting discussion while cooking, tastes great and keeps the breast succulent throughout.
Poorly cooked barbecue chicken can be a nightmare if not a health hazard. I’m going to cook the chicken inside out to ensure that we have a happy and safe barbecue.
This technique to open out the chicken is called "spatchcock". The way I do it below is quick and easy when using a barbecue basket but click on this link if you want to learn how to spatchcock chicken properly.
The ingredients and equipment for this is so simple.
Preparation Time:- 15 mins
Cooking Time:- 45 mins
Total Time:- 1 hour
TIP - Strengthen the hinges of your barbecue basket with a key ring at each side. If you don’t the basket will just “ping” apart when you try to close it.
The quick way to do it is to place your chicken on a board and using a sharp knife, slice it down both sides of the back bone. If you happen to do the breast bone it's no big deal, this works too, it's just that it doesn't look as good.
Pull the chicken open and flatten it
If you slice down the breast bone, this is how it should look.
When cooked take it out of the basket and carve (to be honest I tend just to quarter the barbecue chicken with a heavy sharp knife)
To accompany this I like a lightly spiced cous cous with roasted vegetables. Red peppers and fennel is my favorite. Ever roasted fennel? Try it.
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