Tested till perfect Spatchcock Barbecue Chicken

Spatchcock Barbecue Chicken

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

By Christine Picheca and The Canadian Living Test Kitchen

Source: August 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 min, Chill: 1 hour
  • Cook time 45 min
  • Portion size 4-6

Ingredients

  • 2 tbsp 2tbspolive oil
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspeach chopped marjoram, rosemary and thyme
  • 2 2fresh bay leafbay leaves
  • 1 tbsp 1tbspgrated orange rind
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 lb 3lbwhole chicken
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Preparation

In food processor, pulse together oil, garlic, tarragon, marjoram, rosemary, thyme, bay leaves, orange rind, salt and pepper to make paste.

Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Place in bowl and rub all over with herb mixture. Cover and refrigerate for 1 hour.

Set foil drip pan over 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. Transfer to cutting board; let stand for 10 minutes before carving.

Nutritional Information per each of 6 servings: about

cal 249 pro 22g total fat 17g sat. fat 4g
carb 1g fibre 0 chol 79mg sodium 259mg
potassium 260mg

% RDI:

calcium 2 iron 8 vit A 5 vit C 3
folate 3
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