Barbecued spatchcock chicken
Total Time
40 minutes
Rating
0 out of 5 stars
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Ingredients
- 1 spatchcock spring chicken
- black pepper, freshly ground
- olive oil
- 200g of carrots, finely sliced
- 200g of red cabbage, shredded
- 1 banana shallot, finely sliced
- 50g of flat-leaf parsley, finely chopped
- 1/2 lemon, juiced
- 50ml of olive oil
- 1 pinch of salt
- 1 pinch of black pepper, freshly ground
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Preparation
Step 1
Start by submerging the chicken in brine - you can make the brine by making a 95% water and 5% salt solution. Leave the chicken in brine for at least 3 hours
Step 2
Remove the chicken from the brine, season with freshly ground black pepper and rub with olive oil
Step 3
Place on the barbecue for 2 1/2 minutes. Turn over and colour the other side for 2 1/2 minutes
Step 4
Move the chicken up to a higher shelf and close the lid of the barbecue. Reduce the temperature of the barbecue and cook for a further 20 minutes - this will only work if you have an electric barbecue, if not, transfer to the grill and cook on a low heat for a similar amount of time. To check that its cooked, stick a thermometer in the chicken thigh - 63-65°C will indicate that the chicken is done
Step 5
Toss all the ingredients together in a bowl and add salt, pepper, olive oil and lemon juice. Leave to souse for 3 or 4 minutes.
Step 6
To serve, remove the chicken from the barbecue or grill, slice and serve with the coleslaw
Step 7
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