Tested till perfect Spiced Spatchcock Chicken
Spiced Spatchcock Chicken
Photography by Jodi Pudge

Spiced Spatchcock Chicken

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Portion size 4


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1-1/2 tsp 1-1/2tspturmeric
  • 1 tsp 1tsppepper
  • 3/4 tsp 3/4tspground allspice
  • 1/2 tsp 1/2tspground cinnamon
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspcayenne pepper
  • 3 lb 3lbwhole chickenwhole chickens
  • lime wedges
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In large bowl, combine oil, turmeric, pepper, allspice, cinnamon, salt and cayenne pepper; set aside.

Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Add to bowl and rub all over with spice mixture.

Set foil drip pan on 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue; heat remaining burner(s) to medium. Place chicken, bone side down, on greased grill over drip pan. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 minutes. (Or, roast in 375°F/190°C oven for 1 hour.) Transfer to cutting board; let stand for 10 minutes before carving. Serve with lime wedges.

Nutritional Information Per serving: about

cal 373 pro 32g total fat 26g sat. fat 6g
carb 1g fibre 1g chol 119mg sodium 390mg
potassium 401mg

% RDI:

calcium 2 iron 12 vit A 6 vit C 2
folate 4
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